Recipes from the November/December 2012 Issue of EatingWell (Slide 15)
This roast turkey recipe is flavored with sage and served with gravy made extra-tasty with the lemony pan drippings from the turkey and bay leaves in the giblet stock. The salt rub in this recipe acts as a “dry brine,” plumping and seasoning the meat for moist, juicy, flavorful turkey.
Recipe: Sage-Rubbed Roast Turkey with Lemon-Bay Gravy
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Braised Endive
Often a scoop for appetizers, Belgian endives also make an outstanding side dish. Slow braising in a…
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