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In case you haven't yet found the signature Thanksgiving drink of your dreams, we wanted to offer a few more recipes for our favorites.
From: Serious Eats | By: The Serious Eats Team | Friday, November 21, 2014
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So you've followed one of our turkey recipes and have the golden beast in front of you. Now what? For many folks, the hardest part of cooking a turkey is carving and serving it. Depending on how you roasted the bird, the carving instructions will be...
From: Serious Eats | By: J. Kenji López-Alt | Friday, November 21, 2014
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Why should soup be on your Thanksgiving table? Because it's a delicious, warming way to provide some textural and flavor contrast in a cream- and butter-heavy meal. We've compiled 17 soup recipes perfect for turkey day.
From: Serious Eats | By: Emilia Morano-Williams | Friday, November 21, 2014
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Cranberries aren't just for saucing. Chefs from around the country weigh in with their favorite sweet/tart recipes perfect for fall.
From: Serious Eats | By: Jacqueline Raposo | Friday, November 21, 2014
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The grill is well-suited to roasted turkey perfection. Situating the darker meat closer to a two-zone indirect fire lets the legs and thighs cook faster than the more delicate breast meat, leaving both sections of the bird to reach their respective ideal...
From: Serious Eats | By: Joshua Bousel | Friday, November 21, 2014
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These sweet potatoes have just enough (read: plenty of) butter, heavy cream, and milk. Brown sugar and cinnamon play up the natural sweetness, but I also slip in a subtle ingredient that adds complexity: carrots.
From: Serious Eats | By: Jennifer Olvera | Friday, November 21, 2014
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Stuffing is my favorite part of my favorite holiday, and even though it's fantastic cooked in the bird, baked in a casserole all on its own, or cooked in the slow cooker, there are ways to improve it, namely by giving it a crisper, browner crust to contrast...
From: Serious Eats | By: J. Kenji López-Alt | Friday, November 21, 2014
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