THE use... THE comfort food... using the remains of the turkey... probably my personal fave... because when all is said and done, I'm a Midwesterner who's Irish on all sides (and I do mean ALL sides).
Hash.
So this version…
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Turkey Ravioli (A Big Reason to Be Thankful!)
I love Thanksgiving...
But I may seriously love the days after even more... No, really! I know I've told you before that "already cooked" food is, to me, the equivalent of having a sous chef on call 24/7. And no…
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Happy Thanksgiving to You and Yours! Almost Time for The Remains of the Day!!!
Happy Thanksgiving, Everybody! I'm very grateful to all of you who follow my culinary exploits, and I hope you're as lucky as we are this year, to be able to spend the day celebrating life with those you hold dearest.
…
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Cooking Turkey Breast "En Cocotte"
Perhaps turkey cooked "en cocotte" is more to your liking this year, especially if you're opting not to serve an entire bird. Here's my go-to recipe, from The Oregonian of all places, for your consideration!
Turkey Breast en Cocotte with…
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A Holiday Flashback!
I loved this part!
HAPPY THANKSGIVING!!!
In honor of the Founding Father who wanted the turkey to be declared our national symbol because the eagle was a bird "not of good moral character..."
I thought you'd get a kick out…
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The Most Flavorful Homemade Dressing Ever! (Start with Homemade Bread, Of Course)
I'm proud to say that this is one of those recipes that's among This Old Chef's greatest hits! Your family will love it, I promise!
Dressing... Yes, I'm from Michigan and we called it "dressing" whether on the inside or…
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It's A Food & Wine Thanksgiving!
I'm still celebrating my first time having a recipe featured on the cover of Food & Wine magazine! Last year, Food & Wine named this dish among its all-time Food & Wine Test Kitchen Thanksgiving Sides!
Check out my luscious…
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Yes! Yes! Make Your Gravy... Before Thanksgiving! And Stock Up on Turkey Stock!
I cannot believe it's already Thanksgiving! 2025!
My elderly parents warned me about time speeding up but, like every child, I didn't believe them.
Guess what. They win.
So here are two earlier This Old Chef posts, one that…
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Thanksgiving Lessons Learned Over the Years
I've been making Thanksgiving dinners since 1978, and I've learned a thing or two... Which I would like to share with you!
Thanksgiving Lessons Learned Over the Years
Trust Me! Take The Spatchcock Express!
Here's a great memory of my very first time roasting a spatchcocked turkey, and my case for spatchcocking your Thanksgiving turkey... Norman Rockwell was a painter, not a cook!
I know it looks like road kill but...
It's happened... I've…
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Chocolate Pudding with Cointreau
A simple dessert that will wow your guests... and one that I discovered in a little bistro while touring the UK with The Royal Shakespeare Company...
Make some homemade (REALLY) chocolate pudding with dark bitter chocolate. Serve a small amount…
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Cabbage Salad
My father's mother made a truly great simple cabbage salad. I know, everyone else called it "coleslaw..."
Take a head of regular old green cabbage (and some are greener than others!) and cut out the tough core. Then shred the…
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Poached Salmon
I thawed some frozen salmon filets from Trader Vic's. But then decided I wanted chicken. But I'd already thawed the salmon.
Hmmmmm...
So! I decided to poach the salmon (very easy: water, wine, peppercorns, salt, a chopped onion, and some…
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David Pisegna's Herb-Roasted Salmon with Pinot Noir Sauce
As promised, here is David Pisegna's brilliant recipe for Herb-Roasted Salmon with Pinot Noir Sauce, a dish that's brought us so much joy on special occasions over the past 30 years...
Just do it. Make it. Love it.
Herb-Roasted King…
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