Meat recipe collection

Turkey salad with green grapes, mandarin oranges, water chestnuts, and celery tossed in a peach yogurt soy dressing. A bright, no-cook way to use leftover turkey.

Turkey Waldorf salad turns leftover roast turkey into a crisp, light meal with chopped apples, celery, green onions, and a tangy yogurt-mayo dressing brightened with lemon. The day-after-Thanksgiving lunch hero.

Roast turkey breast with sausage stuffing loaded with pecans, raisins, sage, and bread cubes. Holiday flavor from just a bone-in breast, no whole bird required.

Microwave turkey method roasts a whole stuffed bird in a floured roasting bag at 70 percent power, rotating and flipping every quarter of the cook time. A fast holiday option without the oven.

How to roast a whole turkey in the microwave: finish the bird in a roasting bag at reduced power, then rest it tented under foil so it cooks through and stays juicy. A faster route to a moist holiday bird.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Twice cooked herbed duck quarters slow-roasted to render the fat, then grilled over charcoal for crisp, smoky skin. Herb-rubbed, crackling, and impossibly juicy.

Slow-simmered spaghetti sauce with ground beef, three types of tomatoes, cream of mushroom soup, and chili powder. Two hours of uncovered cooking builds deep, rich flavor.

Tzimmes with beef brisket and carrots simmered in a brown sugar broth, thickened with an einbren of browned flour and schmaltz. A traditional Jewish holiday stew that's sweet and savory.

Instead of having to tip the delivery boy, try this simple recipe that will have you making a delicious deep-pan pizza in no time at all!

Chinese grilled short ribs butterflied into a single accordion strip and marinated in peanut butter, curry, sesame oil, soy, and rice wine. Smoky, tender, unusual.

Pennsylvania Dutch veal loaf with ground veal, bread crumbs, nutmeg, parsley, and stock, dotted with butter and baked. A traditional meatloaf served hot or cold that slices clean for sandwiches.

Veal paprika simmered in white wine with mushrooms, onion, and sour cream over buttered noodles. A Hungarian-inspired comfort dish with a rich, velvety sauce.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Veal pot roast (veau dans le chaudron) with garlic-studded veal shoulder braised with whole potatoes and onions in a cast iron pot with no added liquid. The meat makes its own gravy.