Saveur Magazine, November 2012 (#151)

  • Chile-rubbed turkey with beet stuffing and gravy

    Chile-rubbed turkey with beet stuffing and gravy (page 20)

    from Saveur Magazine, November 2012 (#151) Saveur Magazine, November 2012 (#151)

    • Categories: Stuffing; Sauces for poultry; Main course; Cooking for a crowd; Thanksgiving
    • Ingredients: butter; ground beef; garlic; celery; carrots; scallions; beets; Kalamata olives; corn; cilantro; dried New Mexico chiles; dried chiles de arbol; ground cumin; ground cloves; saltine crackers; whole turkey; yellow onions; all-purpose flour; chicken stock
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Notes about Recipes in this book

  • Roasted pumpkin pie

    • TrishaCP on January 11, 2014

      I used a pre-made crust and canned pumpkin. The filling was light and with a good texture and there was only minimal cracking. But I would probably up the spices or use roasted pumpkin per the recipe in the future-it was a bit one note as I made it.

  • Creamed spinach with spiced bread crumbs

    • twoyolks on December 23, 2012

      The lemon juice made it a bit to sour; I'd leave it ou t next time.

  • Chicken stew (Ariran guisou)

    • meggan on February 23, 2015

      The spice mix on this was delightful but my Trader Joe's chicken was dry. Will use a juicier brand next time!

  • Rice and beans with coconut milk (Resanbinsi)

    • meggan on February 23, 2015

      Didn't have culantro or red beans so we used white beans and cilantro - close enough right? It was pretty delicious - very coconutty and filling. Don't expect a dry rice with this though - it is more the consistency of porridge with nice burned bits at the bottom. I would add a bit more garlic next time.

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  • Published Nov 01 2012
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States

Publishers Text

Saveur is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable.

Saveur is the definitive culinary and culinary-travel magazine of its generation. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 20 James Beard journalism awards.