Author: Martha Stewart
With its refreshing flavors, this sandwich -- a take on the Vietnamese banh mi -- is perfect the day after Thanksgiving. It combines turkey with spicy mayonnaise, fresh, crisp vegetables, and fragrant...
Author: Martha Stewart
Make a double batch, for now and later. These flavorful burgers can be frozen up to two months; thaw patties overnight in the refrigerator, and broil.
Author: Martha Stewart
This Mexican dish was created to use up leftovers; our version uses shredded turkey in place of the traditional chicken or beef.
Author: Martha Stewart
A rub made from thyme leaves, lemon and orange zest, salt, and pepper helps to deliver moist turkey meat every time; a sprinkle of paprika on top of the bird adds extra flavor and a deep, red hue.
Author: Martha Stewart
In this gravy recipe for Thanksgiving, white wine provides an acidic, fruity contrast to the sweetness found in the drippings of our Maple-Glazed Turkey with Gravy.
Author: Martha Stewart
Author: Martha Stewart
The intense flavor of rosemary pairs well with the hearty taste of turkey. Add herbs to the pan after the turkey is seared to make a quick sauce.
Author: Martha Stewart
Author: Martha Stewart
A homemade cheese spread with fresh herbs turns a sandwich of roast turkey on whole wheat into something special.
Author: Martha Stewart
Serve up this lower-calorie version of turkey chili in baked corn tortilla cups for a fun presentation. Top with a dollop of low-fat Greek yogurt instead of sour cream.
Author: Martha Stewart
We brined our turkey for 24 hours, so leave plenty of time. If you don't want to brine yours, skip steps 1 and 2. If you don't have a stockpot large enough to hold the turkey and brine, use a clean, extra-large...
Author: Martha Stewart
Give this favorite a big nutrient boost by choosing the right ingredients. Skip the mayo and cheese, which add fat but not much else, and our Romesco Sauce instead.
Author: Martha Stewart
This recipe uses the TurboChef oven to get a turkey on the table in what seems like no time at all.
Author: Martha Stewart
We love using thinly-sliced deli turkey in this sandwich, but deli ham or a variety of cold cuts would also go well in this large-scale sandwich that feeds the whole family.
Author: Martha Stewart
A pair of salads refresh leftover Spice-Rubbed Turkey Breast made earlier in the week; the spinach and couscous are dolled up in low-fat Dijon dressing.
Author: Martha Stewart
Taco Salad is a delicious and thoroughly satisfying meal. Ground turkey stands in for beef; nonfat yogurt laced with lime juice, jalapeno, and cilantro makes a creamy dressing, while fresh mango slices...
Author: Martha Stewart
Add giblets and neck to the pan with the turkey 1 1/2 hours after the oven temperature is reduced to 350 degrees in step 5 of the Classic Brined and Roasted Turkey recipe.
Author: Martha Stewart
Author: Martha Stewart
Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for a tasty salad.
Author: Martha Stewart
Paillards are quickly cooked, thin scallops of meat. In this recipe tender pieces of turkey breast are marinated and used in a simple, savory sandwich.
Author: Martha Stewart
Author: Martha Stewart
This salad can be tossed together before serving, but another delightful option is to spread the ingredients out on wooden cutting boards and let guests compose their own salads right at the table.
Author: Martha Stewart
Give chicken a rest and try a turkey cutlet for this one-pan dinner. The tomatoes release liquid as they cook, steaming the cauliflower without added water.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
If you wonder what to do with left-over turkey give this a try! Serve it over rice, egg noodles or bread.
Author: Debbie