Best Liver 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. 

The 'dirty' part of its name comes from the chopped or ground meats and vegetables mixed into the white rice. But regardless of the name, this dish is packed with flavorful seasonings making it a great main and side dish. This recipe is courtesy of Ralph Brennan Restaurant Group.

"I feel that canned or packaged 'broth' is not an acceptable substitute for homemade stock… ," wrote Joe Gracey in offering this recipe, "because those products tend to be full of MSG, salt, [and] false and even bizarre ingredients that do more harm than good to the final result… I… make constant use of French-style classic stocks in my cooking, but this one has fewer ingredients and a more straightforward flavor. A classic French stock would add celery, carrot, parsley, thyme, and bay, and the meat would be roasted first to brown it. This Mexican-style broth uses fewer ingredients and leaves more room on the palette to color the final dish. When you taste this broth, it will seem very delicate, almost a non-flavor, but it marries with the other ingredients to create a glorious end result."

Making turkey stock is a great way to use the leftover turkey carcass from your Thanksgiving bird. Since Hanukkah coincides with Thanksgiving this year, upcycling the turkey stock as a base for matzo ball soup just makes sense. The stock can also be frozen, either in quart containers to make soup later on, or in ice cube trays so you can use small amounts of stock to enrich sauces, pastas, and risottos.

A classic French dish inspired by the film Haute Cuisine, this foie gras dish is elegant and refined.