From a classic roast to a spicy braise, inspiring recipes for the best bird ever.
Credit: Todd Coleman
|
Turkey with Sauerkraut, Riesling, and Pork SausagesTurkey soaks up aromatic flavors like a sponge, and this riff on the Alsatian dish choucroute garnie is a case in point: as the bird roasts under a cloak of bacon and braises in sauerkraut, wine, apples, and a bundle of spices, it takes on the piney fragrance of juniper berries, the fruity flavor of the riesling wine, and some of the smokiness and savor of the pork. Serve this dish with the traditional choucroute accompaniments: sausages, boiled potatoes, and tangy mustard.See the recipe for Turkey with Sauerkraut, Riesling, and Pork Sausages » |
Your Comments