Whether you’re looking for something new to pack in your child’s lunchbox or a healthy snack to take to work, this recipe from Tessemae’s All Natural is a must-try. You only need 4 ingredients and a few minutes of prep work to make this wholesome and satisfying snack. Best of all, it can be made up to one day in advance.
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Tim Wildin is Brand Director for ShopHouse. He likes to use his Thanksgiving leftovers to create a Thai alternative to the turkey sandwich: “My dad (American) would always make fun of my mom (Thai) and I because he'd say we would make Thai food from leftovers of the most American meal of the year. We'd shred the leftover turkey, mince it really finely, and make 'laab' (a Thai minced meat salad, for lack of a better term) with it. Much better than a turkey sandwich!”
This turkey made its way into chef Craig Deihl’s recipe collection by way of a staff meal at his Charleston restaurant Cypress. He explains that while many people don’t do it on Thanksgiving, the brine is the single most important part of getting a perfectly moist turkey, and adds, "The brine makes the difference between a good turkey and a great one." After trying his recipe, we believe him.Click here to see A Gluten-Free Thanksgiving.For Turkey 35 Ways Gallery, click here.
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.
Turkey 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.
Click here to see A Gluten-Free Thanksgiving.
Turkey tenderloin is a great recipe to make during busy weeknights because you can just throw it in the oven and let it cook. It’s best to marinate the tenderloin beforehand to impart flavor — this recipe calls for soy sauce and mustard.
Taco seasoning and a splash of beer create a flavorful base for these nachos. Feel free to mix up the ingredients—substitute black beans for the pintos or use halved cherry tomatoes and fresh jalapeños in the pico.