Recipes | Recipes for Homecooks | Farberware – tagged "Thanksgiving" – Page 5

November 16, 2012

This is the perfect treatment for heritage birds, which can be tougher but more flavorful than mass produced frozen turkeys. The brine tenderizes the meat while the robust flavors of... Read more...

Sourdough, Cranberry and Chorizo Stuffing

November 16, 2012

This is bound to be your new favorite stuffing: Smokey and slightly spicy chorizo and tangy cranberries prove that opposites not only attract, but they can also form a perfect union. Read more...

Turkey Gravy

November 15, 2012

We love the body and depth a little sherry adds to the flavor of this gravy. Madeira and port will work equally well. Read more...

Roasted Cauliflower with Buttery Parmesan Bread Crumb Topping

November 15, 2012

Golden buttery breadcrumbs transform roasted cauliflower into an irresistible side dish suitable for a holiday feast, a formal dinner party, and because it is so easy to make, a busy... Read more...

Joanne’s Double Stock Turkey Gravy

November 14, 2012

*Related Recipe: Joanne Weir's Rich Homemade Chicken Stock If you don’t use Joanne’s recipe for stock, prepare 1 recipe of your favorite chicken stock. Strain the stock. Repeat the... Read more...

The Perfect Roast Turkey

November 14, 2012

Perfect holiday meals are all about timing. Purchase a fresh turkey at least four days before roasting to ensure a memorable, mouth-watering main dish. Read more...

Pecan-Streusel Topped Pumpkin Pie

November 1, 2012

A delectable pumpkin pie recipe made even richer with a crunchy pecan streusel topping. Read more...

Flaky Pie Crust

November 1, 2012

If you don’t need to prebake your crust simply add your filling after freezing for 20 minutes then bake as desired. Read more...

Sautéed Brussels Sprouts with Bacon

October 31, 2012

These make an ideal do-ahead Thanksgiving side dish. Most of the preparation gets done the day ahead. On Thanksgiving Day, simply pop them in the oven once you take the... Read more...

Bacon Sage Cornbread Stuffing

October 30, 2012

Make the stuffing one to two days ahead of time. Bring it to room temperature, and once the turkey comes out of the oven, put the stuffing in the oven:... Read more...