Chew on these stories...
I'm no expert when it comes to designing cakes. Even a simple layer cake takes me forever to assemble. One layer cake in particular took me so stinking long that I had to film the thing in time-lapse to show it all step-by step. Seriously, if I gotta bake, I'd much rather have my mitts in some bread dough; but you can't really get a birthday cake outta that now can you?
Anyhow, I reckon…
![[Remarkably Good] Leftover Turkey and Rice Casserole.](/images/sized/images/uploads/food_drink/SomethingEdible-Leftover_Turkey_Rice_Spinach_Casserole07-175x126.jpg)
Somewhere along the way, casseroles got a bad rap. I'm a big fan of a good casserole, but I gotta say that there's a dogma associated with one-dish cooking that inherently dooms a casserole to mediocrity. The good casseroles are not a "dump and bake" affair. Proper casserole making is akin to Tetris in a Pyrex dish; flavors are built up and balanced in a way that makes somewhat disparate ingredients all fit together.
For this weeknight-friendly turkey and rice casserole dish, my surplus leftover holiday turkey is showcased in a matrix of rice, fresh spinach, and cheddar cheese that's been all bound together with a creamy turkey stock-fortified sauce that's entirely devoid of any canned, condensed…
The dust has settled. The dishes are clean. Company has all gone home.
Your big ol' holiday meal is all but a memory, but there in your fridge tucked under a tent of foil is the remains of your meticulously-prepared turkey. Once the meat's picked from the bone, the party ain't over. Your turkey has one swan song left to sing, and that means a few quarts of really good stock for you. Making turkey stock is so stinking easy that it truly makes it a…
Every year, I do my Thanksgiving turkey a little different, and as long as I got this little patch of Interwebs here, I figure it'd be a crime for me to share my post-game report as far as what worked and what didn't for the greater good of all of us that work hard to put the biggest meal of the year on the table.
For Thanksgiving Turkey this year, I went with a recipe I'd been tinkering with since last Christmas: A fifteen pound bird brined in copious amounts of black pepper and garlic, rubbed down with even more black pepper and garlic, and finally slow-smoked over big ol' hunks of pecan wood on my barbeque. While there was a pretty significant charcoal malfunction, I was able to use the science…
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