Saveur Magazine, November 2010 (#133)

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  • Sage-brined roast turkey with oyster dressing
    • Categories: Sauces, general; Stuffing; Main course; Cooking for a crowd; Thanksgiving
    • Ingredients: kosher salt; sage; thyme; bay leaves; whole turkey; Vidalia onions; long grain rice; white wine; chicken stock; bacon; oysters; bread; butter; hazelnuts; celery
  • Turkey in mole poblano
    • Categories: Sauces, general; Main course; Cooking for a crowd; Thanksgiving; Mexican
    • Ingredients: ancho chiles; guajillo chiles; pasilla chiles; sesame seeds; aniseed; black peppercorns; whole cloves; dried thyme; dried marjoram; bay leaves; cinnamon sticks; canola oil; chicken stock; almonds; raw peanuts; pumpkin seeds; raisins; white bread; corn tortillas; garlic; onions; tomatillos; tomatoes; turkey breast; Mexican chocolate
  • Boudin-stuffed turkey breast
    • Categories: Stuffing; Main course; Thanksgiving; Cajun & Creole
    • Ingredients: turkey breast; boudin; sage; thyme; butter; lemons
  • Roast turkey with root vegetables and gravy
    • Categories: Sauces for meat; Main course; Cooking for a crowd; Thanksgiving
    • Ingredients: butter; parsley; ground cumin; paprika; shallots; whole turkey; potatoes; carrots; turnips; celery root; butternut squash; thyme; rosemary
  • Sweet corn chowder
    • Categories: Soups; American
    • Ingredients: garlic; pumpernickel bread; paprika; Parmesan cheese; butter; celery; corn; curry powder; chicken stock; half and half cream; milk
  • Braised leg of lamb
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: lamb legs; red potatoes; garlic; carrots; rosemary; bay leaves; yellow onions; chicken stock; white wine
  • Red cabbage gratin
    • Categories: Side dish; Vegetarian
    • Ingredients: red cabbage; heavy cream; paprika; Parmesan cheese; walnuts; panko breadcrumbs
  • Spiced pumpkin cake
    • Categories: Cakes, large; Dessert; Cooking for a crowd
    • Ingredients: butter; cake flour; ground ginger; ground cinnamon; ground cloves; mace; light brown sugar; canned pumpkin purée; confectioner's sugar

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  • Ethiopian collard greens (Ye' abesha gomen)

    • Vanessa on December 20, 2011

      I came upon this recipe because I had some KILLER collards at an Ethiopian restaurant in (wait for it) Myrtle Beach SC. Who knew? Since I live in SC, I've eaten a lot of collards, and cooked a lot of collards (and other sturdy greens), but I have never really been satisfied with any method I've tried. However, the result of this recipe was something that caught something of the incredible essence of those greens in Myrtle Beach. I did overdo the spices a bit - I thought that 1/8 teaspoon couldn't possibly be enough. But of course it would have been - this recipe is from Saveur after all. Definitely something to try again. And something to make for New Years here in SC.

    • bernalgirl on March 28, 2012

      Delicious. I've made this with beet greens, too, and decreased the cooking time. The flavor combination is lovely.

    • meggan on October 16, 2014

      I would add less water as it dulled the flavor of the spice butter.

  • Collard greens, cornmeal, and sausage soup (Sopa de fuba)

    • bwehner on November 27, 2016

      This had such unique flavor & complexity for a very easy soup. We enjoyed it! I added some fresh October beans which I needed to use. Delicious!

    • dinnermints on May 20, 2018

      Delicious! We sautéed an onion and a bunch of garlic in the leftover sausage oil before adding the stock. I was sure it wouldn’t take 40 min. to cook the cornmeal, did. And we tried to be careful with tempering the eggs, but they separated anyhow. No matter, we loved it.

  • Turkey in mole poblano

    • Shelmar on November 24, 2020

      Time consuming. I did parts on three days, about 7-8 hours of time. This made a lot of mole compared to what I needed. Could have used a 12 quart pan. Ok, but since I have made better Bayless moles before, I am unlikely to make this again. On a positive note, the leftovers made the best Turkey mole enchiladas!

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  • ISSN 1075-7864
  • Published Nov 01 2010
  • Format Magazine
  • Page Count 120
  • Language English
  • Countries United States