turkey | Food Network

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Getting Lucky

Episode | From: Food Network Specials

Lucky's Puccias in Austin, Texas, is our first course featuring yummy Italian sandwiches like their Hot Pastrami and Puccia Contadina stuffed with turkey provolone, arugula, tomato and a housemade olive tapenade. Then we make a beeline to the Honey Pot truck in Portland, Ore., for some sweet and savory pies. A trip to San Francisco follows where we dine out at the Phat Thai truck, sampling authentic Pad Thai, Som Tum Salad and Pad Kee Mao also known as "Drunken Noodles," a perfect hangover recipe, allegedly. Finally, it's all aboard Puckett's Trolley in Nashville for some Southern-style comfort food. Serving Shrimp and Grits Hush Puppies, Brisket Chimichanga and Catfish Tacos, this is definitely one streetcar named desire.

Thanksgiving at Bobby's

Episode | From: Thanksgiving at Bobby's

Bobby Flay and Katie Lee are hosting an all-star Thanksgiving feast of friends with Alex Guarnaschelli, Michael Symon and Sunny Anderson. From appetizers to drinks and dessert, everyone is cooking up all the classic dishes that are the most personal and special to them. There's Sage and Pecan Sweet Potato Casserole, Roasted Carrots, Mashed Potatoes with Buttermilk and, of course, Cornbread Stuffing and Roast Turkey! For dessert, they've whipped up a Cranberry, Apple and Fig Streusel Tart and Chocolate Pumpkin Pie, and no feast would be complete without Holiday Sangria. Tips, tricks and personal stories are shared as all the dishes are made leading up to the delicious feast served to celebrate Thanksgiving.

Truck Load of Fries

Episode | From: Food Network Specials

First up, in Portland, Ore., we get a taste of sandwiches with a side helping of attitude at the Big Ass Sandwich Truck sampling their Pork Hammer, Beef Dip and Turkey Caesar sandwiches. Then it's bewitching hot dogs in Nashville at the I Dream of Weenie truck, conjuring up tasty dogs like the Hot Southern Mess and the French Toast Weenie. Next we pull up at Lizzie's Lunchbox to get schooled on the finest mix of Texan and Mediterranean dining with fantastical dishes like their Cherry Cola Lamb Kebab and a Bourbon Mango Pulled Pork Sandwich. Finally we knock on the door of The Latin House in Miami, Fla., for some home style cooking including a Muffin Top Burger and a Cabo Wabo Fish Taco.

Rachael Ray's Thanksgiving in 60 - 2

Episode | From: Food Network Specials

When it comes to Thanksgiving, who needs days of preparation and stress when 60 minutes of carefree cooking can render an even better result? This year do yourself a favor and step into the kitchen with Rachael Ray for a quick, easy, affordable and delicious holiday meal that you can whip up in just an hour's time. With a menu that invokes Italy, the Mediterranean, Spain, and the good ol' U.S.A., Rachael Ray pulls off the unthinkable yet again with Thanksgiving in 60 II - The Sequel. Whether you're looking for turkey recipes, stuffing, side dishes, pies or other desserts, we've got you covered. Find great advice and Thanksgiving recipes to plan your Thanksgiving dinner menu.

Deen Brothers Thanksgiving

Episode | From: Food Network Specials

It's that time of year again and everyone is buzzing around making their holiday plans. The Deens are no different. Except this year Bobby and Jamie have a treat for everyone — they're cookin' the big Thanksgiving meal for the entire family! It's about time they're giving their mama a break so she can kick back and relax. Bobby is coming home for the holiday with a few edible treats from the big city in tow. Jamie's doing his part by gathering the freshest ingredients Savannah has to offer. The boys come together in the kitchen and prepare a huge, delicious feast for Paula and the entire family. The Deen Thanksgiving table will be bountiful — a fried turkey with cornbread dressing, sweet potato casserole, and New York City cheesecake with a pumpkin topping, just to name a few delicious dishes. It's a Deen family Thanksgiving like you've never seen before!

Snacking Made Simple

Episode | From: Low Carb and Lovin' It

Eating low carb isn’t tough, especially when it comes to snacks. Chef George Stella makes easy low carb options like turkey and Swiss BLT roll-ups, "Mock Raisinettes" with unsweetened chocolate and blueberries, and cinnamon pecans and almonds. George’s youngest son, Christian, also joins in to make his favorite, Philly Steak Salad with cheese. George finishes it off with a beverage everyone will love, a lemon lime slushee, perfect for after school or work. Top 5 Tips 1. Use whole or real mayonnaise. Low-fat or lite is usually an indication that sugar has added to make up for the loss of body and flavor from fat. 2. Most nuts are low carb, but overeating them is a problem. Avoid this by portioning them out. 3. Frozen blueberries can be used as a substitute for raisins. 4. You can set a good example for your kids by eating the right foods. It's also fun to cook with your kids. 5. Keep your fridge full of good low carb foods such as cheese and sliced meats. When anybody in the house is hungry or having a craving, they can just go and find some great low carb selections.

Halmoni Mandu

Recipe | Courtesy of Esther Choi

Total Time:: 2 hours 30 minutes (includes resting time)

Apple and Mortadella Stuffing

Recipe | Courtesy of Michael Romano

Total Time:: 1 hour 10 minutes

1 Review

Cranberry Pie

Recipe | Courtesy of Food Network

Total Time:: 1 hour

1 Review

Winter Holiday

Episode | From: How to Boil Water

Frederic shows Jack an alternative to her usual holiday turkey with a recipe for roast beef tenderloin with mushroom ragout. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large oven-proof skillet Large, heavy skillet Tongs Kitchen twine Boning knife or chef’s knife Chef’s knife or paring knife Measuring spoons Instant-read thermometer Cutting board Wooden spoon Pepper mill Liquid measuring cup Aluminum foil Wire rack Carving knife Tips: Silver skin: You need a sharp knife to remove silver skin. Silver skin is a membrane; if left on, it can cause the meat to curl during cooking. Silver skin is unpleasant to bite into in a cooked piece of meat; it is extremely tough, and cannot really be chewed. Searing, tenting, and resting meat: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices. Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cleaning mushrooms: Wipe the surfaces of mushrooms clean with a kitchen towel or paper towels. Do not clean mushrooms ahead of time, or they may turn a more brownish color. Do not soak mushrooms in water. Deglazing: Deglazing is the process of adding a small amount of liquid to a hot pan that has just been used to saute, and then scraping the bottom of the pan with a wooden spoon to loosen the flavorful browned bits, or fond. Various wines or alcohol, or stock or broth are the most common deglazing liquids. Deglazing is often used to make an accompanying sauce. Recipe Rescues: Meat sticks to the pan while searing – Don’t try to tear the meat away from the pan. Add a little more oil to the pan. Make sure oil is hot and shimmering before adding meat. Mushrooms are getting soggy, not browned – Let them cook undisturbed until browned, at least 5 minutes. Stirring them or moving them around prevents them from browning. The flame got too large when alcohol is added to the pan – Always remove the pan from the heat when adding alcohol. When the flame goes down, it is fine to return the pan to the heat.

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Showing 4,181 - 4190 of 4,191 results for turkey