- Makes: At least 10 servings Total time: 45 minutes It's almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened,... More
"Gravy" is little more than thickened stock—essentially a reduction sauce—and when that stock comes out of a roasted turkey, it's pretty good stuff. It's no wonder people love it. Double or triple (or quadruple, if it comes to that)... More
- Makes: About 6 cups (enough for a 12-pound bird) - Time: 20 minutes, plus time to bake This classic dressing is based on a wonderful recipe by James Beard; it's amazing with butter, but check out the variations if... More
Makes: About 4 cups Time: 10 minutes Quite tart and even better on turkey sandwiches. Stir in 1/2 cup of raisins and/or chopped walnuts or pecans at the end if you like.... More
When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of... More
When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of... More
