Turkey

Leftover Thanksgiving Hash Recipe

By Marcus Samuelsson | November 14, 2012

Photo: Narisa

Photo: Narisa

In Sweden there’s a dish called pytt i panna that’s literally translated to little pieces in a pan. Here, we call it a hash and there’s no better way to use your Thanksgiving leftovers (or any leftovers) than to fry them up with some potatoes and throw in some kind of protein. Here I use fingerling potatoes, brussel sprouts, leftover turkey, and drizzle it with some turkey gravy. The best part? The fried egg on top.

 

Ramen with Turkey Broth Recipe

By Marcus Samuelsson | November 13, 2012

Photo: mswine

After Thanksgiving, most people opt to just use the leftover meat for sandwiches and casseroles. But in my house, I like to go 360 degrees on the bird which means using the bones and carcasses to make a rich turkey stock that’s the perfect basis for a hot bowl of ramen the next day.

Photo: mswine

Recipes

Sicilian Turkey Burger Recipe

By Melaina Gasbarrino | March 1, 2012

Photo: Hana Selly

Photo: HanaSelly

When you hear the word Sicilian you most likely think of the endless amounts of pasta, pizza and all things-Italian. But you may have never thought of was a Sicilian-inspired Turkey Burger. With the sweet and zesty balance of this burger and biting into that soft ciabatta roll, your taste buds will be singing all the way to your now empty plate.

Using turkey meat will not only add a flavor burst to your burger like no other, but when you purchase lean ground turkey you are packing a whole lot of punch into one burger. Turkey meat is also lower in fat than red meat is, which is perfect if you’re thinking about shedding a few pounds before bikini season comes.

The beauty of these burgers is the addition of the capers. When you scour the Internet for a tasty turkey burger you won’t find too many with capers in them. Let’s just say after tasting this zesty burger, you might just think of Sicilian food in a whole different way.

Adapted from Epicurious

Melaina is from a small town in Ontario, Canada and as an avid environmentalist with a passion for focusing on healthy living. Having traveled the world and written about it every step of the way, she one day hopes to develop unique environmental educational programs for kids.

For more recipes, follow me on Twitter (@MarcusCooks)

Recipes

Turkey Sweet Potato Chili Recipe

By Emma Haberman | October 18, 2011

Photo: Emma Haberman

Photo: Emma Haberman

Nervous about the arrival of a chilly fall? Make it a chili fall! Summer and sunshine are all well and good, but I’ve been secretly waiting for crisp autumn to settle in. Sure it was hard to say goodbye to flip flops, barbecues, and fresh corn, but their departure makes room for cozy sweaters, tailgates and chili. As the temperature drops and the days shorten, chili is comfort in a bowl. Warm, hearty, full of flavor and spice…it just doesn’t get much better than a steaming bowl of chili on an October afternoon.

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Recipes

Smothered Turkey Legs with Persimmon Salad

By Marcus Samuelsson | January 28, 2011

Photo: Paul Brissman

In my take on a Low-Country smothered chicken dish, I introduce an Asian-twist with chiles, peanuts, and kalamansi, an exotic citrus fruit. While I use some ingredients that can be hard to find, you can substitute more familiar options, like soy sauce for the thick Indonesian sauce ketjap manis. Served with a tart persimmon salad, these turkey legs make for a festive end-of-week celebration.

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Coconut Milk and Pomegranate Marinated Turkey Recipe

By Marcus Samuelsson | November 23, 2010

Photo: Back to the Cutting Board

This year, I’m trying something new for my Thanksgiving turkey.  I am making a marinade of coconut milk, buttermilk and pomegranate juice.  I think this will ensure a really moist holiday bird.

You can make this recipe yourself!  Start this tomorrow by brining the turkey in a saltwater mixture.  Then, on the morning of Thanksgiving, transfer the turkey to a flavorful marinade that will seal moisture into the bird.  With a 2 1/2 hours of roasting, you will have plenty of time to get your other dishes done in the kitchen. Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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