November 17^th 2011By Chef Laura Frankel

Don’t want to find endless ways to use up turkey leftovers? Don’t want to baby-sit a whole turkey? Try a crispy-savory schnitzel. I love quick-easy to make schnitzels. I often make them out of the usual chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook JEWISH COOKING FOR ALL SEASONS (John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!

June 24^th 2011By Jamie Geller

This hearty soup is a meal in itself and has tons of flavor from the turkey sausage and dried spices. Lentils add a lovely texture and depth to the soup while spinach pumps up the health factor.

August 23^rd 2011By Jamie Geller

July 31^st 2011By joyofkosher

Lighten up your traditional hamburger with lean ground turkey—less saturated fat, without less flavor

June 2^nd 2010By joyofkosher

May 28^th 2010By joyofkosher

The French technique of baking food in parchment paper (en papillote) keeps food moist and aromatic. Check out this delicious recipe for turkey here.

September 6^th 2011By Chef Laura Frankel

Ok, the name is funny, but this is serious cooking. Spatchcocking poultry is the process of flattening the bird to allow for quicker cooking time and a more tender result.

November 25^th 2011By Ahuva Staum

Thanksgiving turkey celebrates our American heritage. Why not use the leftovers to celebrate our Israeli roots. This recipe is good for up to 2 pounds of leftover turkey meat.

November 9^th 2010By admin

November 15^th 2010By admin

November 23^rd 2011By Ahuva Staum

March 25^th 2010By joyofkosher

August 8^th 2012By Tamar Genger MA, RD

Adapted from a Racael Ray recipe.

March 25^th 2010By joyofkosher

March 25^th 2010By joyofkosher

If you are in the mood to add a different cuisine to your typical BBQ food, try these Asian flavored Turkey thighs.