In The Test Kitchen, we love a brined turkey. In this recipe (which originally appeared in our October 2011 issue), a sweet brine replaces a more traditional salt brine. The result is an ultra-tender and moist turkey with just a subtle hint of sweet apple cider.
Clarified butter not only seals the mousse in little pots (helping to extend shelf-life), but also adds another layer of luxuriousness to this creamy spread. Allow at least 24 hours for the flavours to develop.
Thick sauce and juicy chunks of chicken and vegetables, topped off with fluffy dumplings, combine to make this stew the ultimate comfort food.
Jerusalem artichokes, also known as sunchokes, are subtly flavoured, with a texture somewhere between that of a potato and a water chestnut. Typically, they're enjoyed in a soup or a purée, so pairing them with pasta and crispy sausage is an unusual yet delicious change of pace. On another night, omit the pasta and serve the creamy artichokes and chorizo as a side dish.
This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtière fans will be happy with the extra flavour.
Spoon this chunky, gravy-rich stew over baked potato wedges and top with cheese curds to make the most divine homemade poutine imaginable. Or serve the stew straight-up over smooth mashed potatoes for a yummy comfort food dinner.
Down-to-earth and delicious, this comforting Italian dish braises away to tenderness while you sit back and enjoy the company of guests. Serve with polenta.
Ready in 90 minutes, our beautifully juicy spatchcock turkey will change the way you view holiday dinner forever. Serve it with our Real Gravy.
Cornish hens brushed with a simple lemony sauce are the perfect springtime main. Splitting the hens in half ahead of time makes serving a breeze because you don't have to worry about carving at the table. Serve with grainy mustard, if you like.
