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  2. Festive twists on Christmas classics – everything from turkey ...

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    Pigs in blankets – a festive favourite! Lisa Faulkner’s traybake combines salty bacon and sweet veg in a hearty, simple dish. With minimal prep, just parboil the potatoes and carrots, then ...

  3. 60 Christmas Side Dishes to Pair With Your Traditional ...

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    Here, you’ll find some of the best recipes for festive family favorites, like cornbread casserole, caramelized Brussels sprouts, and a few different variations on mashed potatoes.

  4. Don’t Toss Your Turkey Carcass — Here’s How to Make the ...

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    Try it in a Cream of Onion Soup or Chicken Noodle Soup (consider making a version with leftover turkey meat instead of shredded chicken), or make a turkey pot pie with the stock and meat.

  5. Use your leftover turkey in this delicious tetrazzini for an ...

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    This week’s recipe for Turkey Tetrazzini is the perfect use for your leftover turkey meat. It’s a comforting casserole with egg noodles, a flavorful sauce made with cream, chicken broth and ...

  6. From SPAM to Turkey Ham: Every Time of Ham You Could ... - AOL

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    Picnic: Refers to fresh or smoked meat from the foreleg and shoulder of the hog. Prosciutto : an Italian-style salt-cured and seasoned ham that is air-dried and sliced paper thin.

  7. The Best Way to Thaw a Turkey in Time for Thanksgiving - AOL

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    "The final bird ended up being a mix of all of these quests for not just the best turkey recipe, but also a flavor profile that could feel new and fresh." Related: 15 Best Thanksgiving Turkey Recipes

  8. Save these roast turkey recipes for Thanksgiving Day - AOL

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    By removing the turkey’s backbone and dry brining it for at least 24 hours, your turkey will have the crispiest skin and juiciest meat. This recipe keeps the seasoning simple, so any dishes can ...

  9. The Viral Turkey Trick That Dates Back to Julia Child - AOL

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    Almost every Thanksgiving, there's an "it" turkey recipe that makes the rounds. In 2006, The Judy Bird, a dry-brined turkey recipe from then L.A. Times' Food Editor Russ Parsons, was the bird in ...

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