I’m pretty sure I “stole” this recipe from Cook’s Illustrated. Although the wine is part of what makes this broth amazing, I often leave it out – I think it pairs better with many dishes without it. I usually save my vegetable peelings and scraps and use them in the instead of the carrot, onion and celery.
There’s not much better than an old school Chicken (or turkey) Enchilada: the tortilla wrapped around a creamy filling, napped in an easy Ranchero Sauce. Finished with a sprinkle of cheese, these are truly delicious. The sauce, flavorful (but not hot) gives a sharp contrast to the enchilada, itself. It’s a beautiful thing.
If you’re looking for a dynamite casserole, one that practically screams “comfort” and one that’s easy to make, serves a crowd and comes in at a budget, this is the one.
This is a casserole that brings casseroles to a whole new level. Bright. Vibrant. Fresh. If you want to look like a genius, serve this Artichoke Chicken or Turkey Casserole to weekend guests for brunch, bring to a buffet or a potluck, or make it, just for your loved ones, on a cold, winter day.
This old-fashioned recipe, Turkey (or Chicken) Newburg is an old time family favorite…simple to make, comforting and delicious. Think of this when you have leftover chicken or turkey – it’s a part of my “Twelve Days of Turkey” posting. Kids, especially, seem to like this dish, although it is sophisticated enough for adults and even for company – perhaps a cozy dinner on a winter night?
I like to have easy things to throw together after a busy time like Thanksgiving. This dish has been around forever, and in my mind is the Classic Uncle Ben’s Wild Rice Turkey Casserole – the others? Simply pretenders.
Turkey Tetrazzini, a creamy casserole of turkey, mushrooms, sherry and pasta is like a little black dress; it never really goes out of style. Developed by a chef for a favorite Opera singer, the name Tetrazzini, is exotic, but the flavors are familiar and it is always a crowd pleaser.