Poultry

Toss leftover turkey and peas (or green beans! or brussels sprouts!) with spaghetti and creamy mushrooms for this classic day-after-Thanksgiving baked pasta.

The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.

Deep-frying a turkey is easier than you might think, plus it frees up oven space for the rest of your Thanksgiving feast.

I would just as soon skip the cooking marathon that leads up to Thanksgiving. But I would feel truly bereft to miss out on the festival of leftovers, including days of sandwiches piled high with slabs of stuffing fried in butter and stacks of thinly shaved turkey breast. (No, I am not above going full tetrazzini if the situation demands it.) I am hardly alone in celebrating a fridge full of Thanksgiving leftovers, but this year I am taking things a bit further and cooking my Thanksgiving turkey .…

Glutinous rice flour, also known as mochiko or sweet rice flour, makes an excellent gluten-free gravy for Thanksgiving or any holiday feast. Like wheat flour, mochiko can be toasted in fat to create a roux, which lends the finished gravy robust flavor that other starches, like cornstarch, just can’t match. This gravy also has a silky texture and great body like any gravy should. Here miso and apple cider vinegar extend the flavor, making it both brighter and more savory. Start by adding half the!…

The simple spices used in the sauce lend this chicken korma a lovely warmth while cashews, poppy seeds, and onions bring creaminess.

These yogurt-marinated kebabs are infused with flavor from ginger, garlic, and spices. Pick all your fixings and tuck into the perfect bite.

Marinating chicken wings in a base of tamarind purée, fish sauce, brown sugar, crushed red pepper flakes, and cumin gives optimal flavor and just-enough char.

Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.