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We spread an herb blend under the skin of a whole turkey, then roasted the bird, slathering with a maple glaze halfway through cooking. Glazing the bird after 2 hours of roasting prevents overbrowning. Serve with our make-ahead Apple Cider Sauce.
For this moist roast bird, we borrowed a couple of tricks from Cincinnati, Ohio, chef Paul Sturkey: basting with butter and cooking with broth in the pan. Serve with Paul's Cranberry-Pear Chutney.
When you're not feeding a crowd at the holidays, choose a smaller turkey breast instead of a whole bird. Our nut butter adds a hint of citrus alongside the allspice and pepper. Roast the meat on the grill or in your oven.
A rub of pepper, paprika and your favorite herb gives an easy flavor boost to turkey. If you like, serve with one of our favorite stuffings, such as Herb-Sausage Dressing or Cranberry-Apple Cornbread Stuffing.
Our recipe plays up the seasonings in porketta, a pork roast invented by Italian and Portuguese immigrants in Iron Country.
Our main dish turkey gets an extra sparkle of flavor from tomato pesto with herbs, salt and pepper slipped between the skin and meat of a turkey breast. The mashed potatoes mix yellow and sweet potatoes with cream cheese, butter, sour cream, bacon and canned chipotle pepper in adobo sauce. The Brussels sprouts are skillet-roasted and tossed with seasoned mushrooms.
Turkey dominates the menu at the Strongbow Inn in Valparaiso, Indiana. Use your turkey leftovers in their meaty turkey pie recipe. Lighter eaters might prefer to split a pie.
Turn leftover turkey into soup in just 20 minutes by adding pantry-ready ingredients such as salsa, chicken broth, and tortilla chips.
This easy, cheesy recipe for chicken or turkey combines long grain and wild rice with fresh basil and Parmesan cheese. Serve with a fresh salad and crusty bread.
Len Skvor trades the traditional corned beef for thin-sliced turkey in this twist on a classic Reuben at his Cork 'n Fork Deli 'n Grill in Cedar Rapids, Iowa. To reduce the sodium, rinse sauerkraut with cold water before using.
This crowd-pleasing main dish makes the most of both leftover turkey and cranberry sauce -- plus it has favorite enchilada fixings such as black beans, salsa, Monterey Jack cheese, and onion.
Short on time for a post-holiday meal? Try our quick and easy soup inspired by the flavors of Minnesota, which leads the nation in turkey production. Smoked turkey mixes with the state grain, wild rice. Meaty shiitake mushrooms add more substance to the bowl.
Another soup option: Aunt Maude's Southwestern Turkey Chili. The blend of chile peppers and spices give it a smoky flavor and a nice kick of hotness to stave off the cold. It's a regular on the winter menu at Aunt Maude's restaurant in Ames, Iowa.
Roast turkey, cucumber, jicama (Mexican potatoes), onion, and cranberry jelly top fresh baby spinach. Toss it with tangy cranberry vinaigrette for extra festive flavor.
Create your version of this classic with leftover turkey or other meats, selecting your favorite ingredients and crust options to use in our basic recipe.
This variation of a classic quiche recipe combines smoked turkey breast with Swiss cheese, eggs and cream. Serve with fresh fruit and homemade sweet rolls for a hearty start to the day. The recipe comes from the Engesser House Bed and Breakfast in St. Peter, Minnesota.
Grilled sweet peppers and onion add crunch to the sweet-smoky Applejack Turkey Sandwich from Gobbler's Restaurant in Gaylord, Michigan.
Another Midwest restaurant favorite: Twisted Seester. A customer inspired this turkey sandwich at The Artichoke Sandwich Bar in Wichita, Kansas. It's a twist on a pastrami sandwich they serve and was named for one of two sisters who was employed there.
This from-scratch deep-dish turkey or chicken casserole comes from a Caledonia, Michigan, reader. "Anyone who tries it just can't get enough of it," says the reader, who adds a bit of pork sausage for farm-hearty flavor.
Cranberry-orange relish, sliced turkey and fresh watercress or spinach leaves make a colorful appetizer-size sandwich. The recipe includes instructions for making focaccia, but purchased bread works fine, too.
Pork sausage and wild rice blend with onion, mushrooms and water chestnuts in an easy-to-make casserole. Add 2 cups cubed, cooked chicken or turkey to make it a main dish.
Instead of leftover turkey, start with ground turkey for this tall burger that offers big flavor from curry powder, garlic, red onion and jalapeño pepper. A cool and creamy aioli tops the grilled sandwich.
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