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I hope you have one! Subscriptions support our work. Thousands and thousands more recipes await you on New York Times Cooking, though you do need a subscription to access them. We’ve got loads and loads of recipes for that - along with further advice about allowing some of your dishes to “cure.” As good as a classic beef brisket with caramelized onions is on the evening it’s made, it’s about 40 percent better the following night. Give thanks to Pableaux for his work making it part of our Thanksgiving tapestry.Īs for the rest of the weekend, don’t forget that Hanukkah starts on Sunday evening. That’s a righteous meal for eight people, maybe especially so if you make it on one day and serve it on another, allowing the flavors to meld. Garnish with chopped scallions and serve over steamed white rice. Now season to taste, adding more spice or a splash of Worcestershire sauce. Uncover the pot, add the rest of the sausage (and any remaining turkey you have lying around), and continue cooking, stirring occasionally, for an additional 30 minutes. Stir to combine, allow the gumbo to come to a simmer, then lower the heat and cook for 45 minutes, partially covered. Stir again and then hit the mixture, slowly, with around three quarts of your turkey broth. Keep stirring until the base goes mahogany dark and the onions are clear.Īdd half of the smoked sausage, diced. Add the vegetables to the mixture along with a healthy pinch of ground cayenne or a few dashes of hot sauce. Then make a roux: Whisk a cup of all-purpose flour into a cup of hot canola oil at the bottom of a heavy Dutch oven set over medium heat, and stir it for 15 or 20 minutes, until it is a peanut-buttery shade of brown. Start by dicing a couple of fairly large onions, along with two diced bell peppers and three diced sticks of celery. Pick up some scallions as well, and some white rice over which to serve the stew. You’ll need, in addition to the stock, a pound or so of smoked sausage - Andouille is the traditional choice but kielbasa is excellent, too - along with the Southern Louisiana “holy trinity” of onions, celery and bell pepper. Mostly, I’m looking forward to having the turkey stripped bare, so I can roast the bones and make a glorious stock that will serve as the beating heart of a no-recipe recipe for turkey bone gumbo that I learned from the excellent New Orleans raconteur Pableaux Johnson. (Many more recipes for Thanksgiving leftovers are here.) Also, this amazing turkey tikka masala and this lovely turkey pho. I like this Thanksgiving leftovers enchilada pie. Some will turn to turkey potpie or turkey Tetrazzini, or to turkey à la King.
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Christina Morales traced its history in The Times this week. Welcome to Christmas music season!Īnother option: the Elena Ruz, a sweet-and-savory sandwich named for the Cuban socialite who loved it so: soft medianoche bread, turkey, softened cream cheese and strawberry preserves. This is where Thanksgiving gets great: a bespoke leftovers sandwich (above) eaten in the quiet of a house that was recently crowded and noisy, maybe with a glass of whole milk or one of kombucha, depending on your point of view, or with a glass of chilled Beaujolais or icy lager, depending on the time of day.