Tired of eating the same old dried out, microwave-reheated breast meat for days? I sure would be. This Turkey Tortilla Soup will spice up your leftovers!
Originally posted 27 Nov 2007
Updated 25 Nov 2009
In the past, we’ve always saved the carcass of the turkey to make stock, and most of the time we turn that stock into turkey jook (rice congee). It’s pretty easy to do.
But I was getting tired of Asian food. I just didn’t want to fall back on warming up leftover turkey again. I wanted some kicked up flavors and spice! So I went Southwestern with a Turkey Tortilla Soup.
This tasty recipe has all the flavors that I could imagine would make a chicken dish great. And it is a very easy recipe to put together for a weekday meal.
Sweet and Spicy Sticky Chicken
The title – “Sweet and Spicy Sticky Chicken” – doesn’t that just sound super yummy? It brings to mind a barbeque-like idea for this chicken dish BUT it’s not barbeque—it’s just a braised chicken dish that is delicious.
I’ve made this dish several times already. The recipe calls for chicken thighs but this last time I made it, I used chicken wings and that worked out good too. I think thighs and legs are probably the best parts to use, though, as they hold up better than wings in a braise. Continue reading Sweet and Spicy Sticky Chicken Recipe→
One of our most loved Thanksgiving recipes, a tried-and-true favorite stuffing dish. You’ll want to make a double batch just so you have enough for leftovers!
Chestnut and Sausage Stuffing
Over the years, we’ve made many different turkey recipes for Thanksgiving. The famous Good Eats Roast Turkey by Alton Brown was the most often used recipe. We’ve also used other recipes, like Melinda Lee’s apple juice-based Master Brine, our WSM Smoked Turkey, and a disastrous pineapple brined, smoked turkey (shudder).
For the centerpiece of the Thanksgiving meal, we like to try different things out. But one side dish has been a constant companion on our Thanksgiving table, for at least 5 years now: this Gourmet Chestnut and Sausage Stuffing. Continue reading Gourmet Chestnut and Sausage Stuffing Recipe→
Try this sweet and simple side dish, which is elegant enough for a Thanksgiving party but also humble enough for a weeknight meal.
Honey-Glazed Yams
Annie made this dish for Thanksgiving last year, but we’ve only gotten around to posting it now. They were tuber-rific! I think we scarfed these down even before the turkey came out! My mom, who was visiting us in San Jose then, asked Annie for the recipe so that she could make it for the family Christmas party back home in Honolulu.
