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Latest Activity: Nov 19
Started by Marcel Heyne. Last reply by Mike Keegan Aug. 7, 2008.
Started by Felicitas Heyne Jul. 17, 2008.
I will be the first to admit that I love my mother's turkey soup, the one she makes with the turkey carcass and leftover turkey from Thanksgiving dinner. That said, by the time the fourth day of eating leftovers comes around, I am just a little bit tired of the same ole same ole turkey taste and usually don't want to see another turkey recipe for another year. If any of you feel the same way, I encourage you to give this turkey soup recipe a try. The original recipe is from Joyce Goldstein, and called for chicken. My friend and neighbor Evie Lieb prepared this soup for a group of us recently and all I could think of was how well it would work with leftover turkey (while going back for seconds and thirds). Well, I made it a few days ago and can't stop eating it. It's tangy and spicy and completely holds up to the strong flavor of the turkey (including the thigh meat I used when testing). Ever have tom kha gai, the Thai coconut milk, chicken, lemongrass soup? That's what this soup reminds me of the most in terms of the flavors. It's also really easy to make, if you are working with turkey leftovers, it cooks up in a little more time than it takes to cook the rice.
Continue reading "Spicy Turkey Soup with Yogurt, Chickpeas, and Mint" »
From the recipe archive, perfect for Thanksgiving!
Green beans are the labradors of the vegetable world, they just seem to get along with everyone. Which is why you will usually find some incarnation of green beans on a holiday dinner menu. This simple preparation of green beans, with butter, thyme, and toasted almonds, comes from my friend Heidi in Carlisle Mass, and over the years has become one of my favorites.
Continue reading "Green Beans with Almonds and Thyme" »
From the recipe archive, originally posted November, 2003.

Turkey ready to go in the oven
My mom's turkey is unlike others. The breast meat isn't dried out, requiring cupfuls of gravy to taste good, but moist and flavorful. I've been watching her make our family turkey for years. Finally a few years ago she let me make it, giving instructions the entire time. Here I am, ready to put it in the oven. Mom's method is to buy the best quality turkey available (organic, free-range, etc.) and cook it breast-side down. She also cooks the turkey stuffing separately, not in the cavity, which makes it easier to cook the turkey more evenly.
Continue reading "Mom's Roast Turkey" »
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