Red and green being the go-to colors of Christmas, bringing them to the dinner table for the holiday is a no-brainer. Colorizing your turkey with them can be an interesting exercise. It’s not hard to dress a dead bird in edible flora and call it a day. We’re not all about easy, though. At least, not when it comes to food. This holiday, try out this Southwestern Roasted Turkey with Green Chile Pinon Dressing and some of these other red and green recipes at your table.
I have turkey on the brain right now so for the next three weeks, you’re going to see a post a week from me on the subject. If you’re really lucky, it may even induce a food coma.
Continuing our Christmas food coverage, here are two more articles of interest…
Here’s a recipe for classic Mole Poblano, which features guajillo and pasilla chiles. With Thanksgiving just around the corner, this is a fantastic sauce for turkey.
Injecting is the way to get flavor into the meat, especially with large cuts such as a pork shoulder or brisket. Chef Mike Stines shares his favorite injection formulas.
This year Dave DeWitt decided that Italian would be the theme for his Thanksgiving dinner. It turned out so well, he decided to share a few recipes.
Two areas of holiday cooking that are often overlooked are spicy turkey stuffing and what to do with that leftover turkey. Dave DeWitt shares his favorite post-Thanksgiving strategies.
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