Top Rated Gizzard Recipes
Order your turkey far enough in advance to make sure you get a fresh, rather than frozen, bird. Buy it from someone whom you trust, as lying about whether a bird has ever been frozen is common. It makes sense to buy a bird that's larger than you need so you'll have plenty left over for sandwiches, creamed turkey, soup, and the like. Take the bird out of the refrigerator 3 to 4 hours before it is scheduled to go in the oven. A room-temperature turkey will roast more quickly and evenly.
View RecipePouole au Pot, translates quite simply to “chicken in a pot.” To make this dish, a whole chicken is stuffed with a seasoned bread mixture and poached in a large cooking pot with seasoned broth and an assortment of vegetables. Here is David McAninch’s recipe for Poule au Pot, from his book Duck Season.”Finding a tough old hen like the one Nadine Cauzette used when we made this dish isn’t easy in the States. This recipe, which includes the classic sauce gribiche accompaniment, has been adapted for a quicker-cooking roasting chicken.” — David McAninch
View RecipeThere’s no such thing as Thanksgiving without gravy. Instead of using flour to thicken my gravy, I use tapioca starch. It’s a softer thickener that doesn’t solidify, so I never run the risk of gravy that tastes like pudding. I like a judicious amount of cream in my sauce; I think it makes everything taste that much better. This gravy is smooth and delicious, especially if you take the time to make your own stock. Even better, it’s easy to whip together, which is good because it’s the last thing I make before I sit down at the table.HOME: Recipes to Cook with Family and Friends courtesy Little, Brown and Company Copyright © 2015 by Bryan Voltaggio.
View RecipeCassoulet is a slow-cooking casserole that originates from the South of France. This recipe is certainly for the more advance cook, but well worth it if you are cooking for a crowd that would appreciate a more refined dish.Chef Alexander Burger from Bar Boulud’s Cassoulet was one of the winning dishes at D’Artagnan’s Fourth Annual Cassoulet War.25 Slow-Cooker Soups
View RecipeAs the holiday season is quickly approaching, there is no better time to try out new recipes that put a spin on the typical menu. This Thanksgiving, chef Cat Cora swaps the traditional turkey and stuffing for Cornish game hens and olive and chestnut stuffing.
View RecipeWhen the food magazines come out the month before Thanksgiving, all you see on the covers are the huge, golden brown, perfect-looking turkeys. I have trouble believing that they taste as good as they look. Turkeys have a variety of different muscles that require different cooking methods to be served at their peak. As a chef, I prefer to break down my turkey and serve each part at the height of its flavor rather than carry a whole bird to the table. So I’ve broken it down for you here.The drumsticks are smoked and then roasted for maximum tenderness and flavor. The thighs and wing flats are braised with a white mirepoix until they are so tender and juicy they practically melt in your mouth. Finally, the breasts are injected with a flavorful marinade made with mayonnaise. I love this technique because the mayonnaise doesn’t liquefy and run out of the meat; it stays in there throughout the marinating period and oven time, so you end up with moist, juicy, perfectly seasoned white meat. This is one turkey dinner that is much more than the sum of its parts.HOME: Recipes to Cook with Family and Friends courtesy Little, Brown and Company Copyright © 2015 by Bryan Voltaggio
View RecipeFor those who can’t get enough red meat on Thanksgiving, this is a great way to prepare turkey legs. Chef Michael Mina adds extra flavor by braising his in chicken stock with flavor-boosting ingredients like bacon, mushrooms, and thyme.
View RecipeTurkey stock is a great way to add a little oomph to your pan gravy. It's a flavorful base that's a snap to make and adds complex flavor to many other dishes as well. Once you try it, you'll never go back to using just water again.
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View RecipeChicken and andouille is my favorite of the classic gumbo combinations, the chicken tender and filling and the sausage adding a rich spike of heat. Make it a day or two in advance for the best flavor and reheat it slowly so that the chicken meat does not fall apart. It freezes exceptionally well and is a great choice for parties or tailgating. Don’t skip the white rice—gumbo isn’t gumbo if it isn’t served over a mound of rice—or the hot sauce at the table.In Louisiana, everyone has his or her own preference when it comes to gumbo thickness. This one is about middle of the road, which is the way I prefer it—not too brothy and not too thick. It is easy to adjust the thickness by using less broth for a thicker gumbo and/or adding more for a thinner consistency.Excerpted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen by Emeril Lagasse. Copyright © 2015 Emeril Lagasse dba MSLO Acquisition sub, LLC. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
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