The Ten 2026 Movies You Should See to Get Ready for Oscar Season Nominations

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November 6, 2026

Godzilla in the middle of smoke, roaring up to the sky.

An orange rating card for Godzilla Minus Zero with a 3.5/5 star rating and a photo of an old man holding a microphone.

Godzilla has always been a silver-screen icon. The giant lizard is an inherently cinematic creation — a walking disaster who never fails to dazzle, whether the film around him is good or bad. Still, it was something of a surprise when Godzilla Minus One, a more personal and intimate take on the tale from writer, director and visual-effects artist Takashi Yamazaki, became the best-reviewed film in the franchise’s history — and an Oscar winner. Three years later, Yamazaki returns with Godzilla Minus Zero, a dazzling, if less lingering, follow-up.

**In New Movie Godzilla Minus Zero, the Kaiju Meets a Rival**

Godzilla Minus One was set amidst the immediate aftermath of World War II, with the monster serving as a vehicle for a complex story about survivors’ guilt and national trauma. Godzilla Minus Zero is set just a few years later; the country is struggling to grapple with the crushing effects of war and the devastation perpetrated by Godzilla, who was defeated (or was he?) at the end of the first film.

Wouldn’t you know it, there’s another monster on the scene: Ghidorah, a flying, dragon-like beast that commands electricity. After the new beast rampages through Matsumoto City, some of the scientists and soldiers who survived Godzilla’s attack unite to stop the new foe.

That includes the fighter pilot Kōichi Shikishima (Ryunosuke Kamiki), whose heroism sank Godzilla a few years back; he’s formed a ragtag family with a pair of fellow survivors and is disinclined to get back in the sky.

After a series of failures, someone suggests the plan that all Godzilla sequels eventually get around to: They’ve gotta get a good old-fashioned monster brawl going.

Filmed for IMAX, Godzilla Minus Zero Dazzles — Even If It’s a Bit More Dull

Perhaps the heightened expectations engendered by Godzilla Minus One make the sequel look lukewarm by comparison — or perhaps this script, written somewhat hastily after the success of the previous film, simply isn’t as good. There’s still some reflection on trauma in this film — and certainly an unflinching depiction of the terrors of war. Those moments, however, don’t feel like the main focus; it’s as though they were sprinkled in later, like croutons on a salad.

So: Why are we here? Spectacle — and there’s plenty of it. Godzilla Minus Zero is the first Japanese film production shot entirely in IMAX, with sweeping vistas crowded out of frame by giant beasts and crashing buildings. It’s a feast for the eyes, particularly when the monsters get around to fisticuffs; the confrontation between Godzilla and (King) Ghidorah puts every previous kaiju prize fight to shame. And the sound is, if anything, even more impressive; I think this is the loudest movie I’ve ever seen, but I was too impressed by the sonic landscape to worry about my ears.

In that respect, Godzilla Minus Zero is like most Godzilla pictures: The story isn’t going to linger, but the action is worth wading through the dialogue. It’s not the achievement its predecessor was, but you’ll certainly get your money’s worth.

Top Oscar Contender La Bola Negra Arrives, Plus More in Theaters This Weekend

The sprawling drama La Bola Negra weaves history and romance into an epic tale of creation and desire denied; small wonder that it’s already seen as a top contender for this year’s Academy Awards. Co-directed by Javier Ambrossi and Javier Calvo — who wrote the script with playwright Alberto Conejero — the film borrows the name and subject matter of a lost play by Federico García Lorca to tell a trio of stories intimately linked by the Spanish Civil War. The film gives itself a challenging narrative task and slowly, deliberately excels; it’s like watching a tightrope walker maneuver, with achingly slow progress, from one platform to another.

With scale as grand as its ambitions, La Bola Negra is a must-see film; it also demands to be seen in the cinema, and there’s an unfortunately short window to do so in North America. It plays in select theaters today for a limited run before debuting on Netflix on December 4.

Also in theaters today: Another take on The Cat in the Hat, the first big-screen adaptation of the iconic Dr. Seuss book since the disastrously received live-action version starring Mike Myers. (This one, thankfully, is animated.) Bill Hader stars as the titular feline; Matt Berry, Quinta Brunson, America Ferrera, Bowen Yang and Paula Pell are among a loaded supporting cast. Early reviews are mixed, but you’ll at least get your money’s worth; the film is accompanied by a Looney Tunes short, Daffy Season.

Check Out Sean’s Previous Reviews

It’s a good time to go to the multiplex. In addition to Godzilla Minus Zero and La Bola Negra, last week’s box-office winner, You Can See Everything, is still going strong; if you haven’t yet joined the conversation about the remarkable, beguiling Elizabeth Holmes documentary, now is the time. Wild Horse Nine, which debuted in a one-night preview last week, gets a full release this week. I gave warm reviews to all four movies — and also loved the dark-fantasy comedy Wicker, which I didn’t get a chance to review — so you have plenty to choose from this weekend.

Read more of Sean Collier’s movie reviews in our guide to the arts, culture, and entertainment.

About the Author

Sean Collier is the editor-in-chief of Shady Ave and the arts and culture editor of TABLE Magazine. Before joining the TABLE Media team, he spent nearly 15 years as a writer, editor and columnist at Pittsburgh Magazine. As the in-house film critic for the top-rated WDVE Morning Show since 2009, he’s been Pittsburgh’s most widely heard voice on movies for nearly two decades. A Pittsburgh native, Sean has since 2020 appeared weekly on KDKA-TV’s popular Pittsburgh Today Live talk show. He’s the co-founder of Vigilance Theater Group and an active stand-up comedian and event host. He can be found on Instagram and Twitter at @seancollierpgh.

Photo Courtesy of GKIDS

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Spruce and Hickory Turkey Brine With Stuffing Bread Pudding

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November 4, 2026

Kristin Butterworth stands in a black apron and white chefs shirt.

The best Thanksgiving turkeys are often prepared days before anyone sits down to eat. Chef Kristin Butterworth — executive chef of Cork & Crust at The Oaklander Hotel in Oakland — requires three days of brining before cooking this turkey. Her spruce brine steeps evergreen branches, torched hickory chips, fresh herbs, onion and garlic in salted, sweetened water. Butterworth also created a stuffing bread pudding to serve alongside it. Dried sourdough is soaked in a sage-infused custard, then baked low and slow until it sets into tender squares you can slice.

Butterworth is a three-time James Beard Award semifinalist who led Lautrec at Nemacolin to a Forbes Five-Star rating. She shares both recipes on Pittsburgh Today Live on November 19 as part of TABLE’s turkey recipe series benefiting the KDKA Turkey Fund. You can donate online, at any PNC Bank branch or by texting KDTURKEY to 50155.

Plan ahead. Make the brine the Saturday before Thanksgiving, brine the turkey Sunday through Wednesday, then let it dry overnight. Dry the bread Tuesday night and bake the pudding Wednesday, so the oven stays free for the bird on Thursday.

How Does a Spruce and Hickory Turkey Brine Work?

Salt does the heavy lifting. As the turkey soaks, salt seasons the meat to the bone and changes its proteins so they hold on to more moisture in the oven. Sugar balances the salt and helps the skin brown. Charring the hickory chips with a blowtorch adds gentle campfire smokiness without a smoker. The spruce brings a bright, resinous note that suits the thyme and rosemary.

Butterworth’s key rule is to hold the brine at a bare simmer for 15 minutes and never let it boil. The goal is to infuse the flavors, not reduce the liquid. A boiling brine concentrates and will overpower the turkey. After three days, rinse the bird well. Then let it air-dry uncovered on a rack in the refrigerator, which gives a brined turkey crisp, golden skin.

Can I Use Pine or Rosemary Instead of Spruce?

Fresh spruce or fir tips work best. Use only branches you can identify with certainty that haven’t been sprayed. Never use yew, which looks similar and is toxic. If you can’t find spruce, add a few extra sprigs of rosemary and a tablespoon of lightly crushed juniper berries for a similar piney note. No blowtorch? Char the chips in a dry cast-iron skillet on an outdoor grill until they’re blackened and smoking.

Why Is My Stuffing Bread Pudding Soggy?

Sogginess almost always starts with bread that isn’t dry enough. Leave the cubes out overnight until they’re crisp all the way through. If you’re short on time, toast them at 250°F for 30 to 40 minutes. Give the bread the full 20-minute soak. A deep pan may need an extra 15 to 30 minutes in the oven.

Grainy, scrambled bits mean the eggs got too hot too fast. Butterworth tempers them by whisking in one ladle of hot cream first, then adding the rest gradually while whisking constantly. The low 300°F oven keeps the custard silky.

Can I Make Stuffing Bread Pudding Ahead of Time?

Yes, and it’s even better that way. At the restaurant, Butterworth chills the baked pudding, cuts it into squares and reheats them in the oven. Bake it up to three days ahead, cool it, cover it and refrigerate. On Thanksgiving, set the cold squares on a buttered sheet pan and reheat them at 350°F for 15 to 20 minutes, until they’re hot and crisp at the edges. Cut squares freeze for up to two months. Halve the recipe for a 9-by-13-inch dish.

Can I Make It Gluten-Free or Dairy-Free?

For gluten-free bread pudding, swap in two loaves of sturdy gluten-free sourdough or country bread and dry the cubes thoroughly. It soaks faster, so check it at 10 minutes. For dairy-free, use olive oil or plant-based butter in place of the butter. Replace the cream with an unsweetened plant-based heavy cream alternative or full-fat coconut milk, which adds a faint coconut flavor. The custard will set a little softer, so bake until a toothpick comes out clean. The brine is naturally gluten-free and dairy-free.

What Can I Serve with Spruce-Brined Turkey and Stuffing Bread Pudding?

Squares of bread pudding stand in for stuffing, so build the rest of the plate from the classics. Try creamy mashed potatoes (see our celebrity chef mashed potato taste test), tart cranberry sauce, and roasted Brussels sprouts or green beans. Brined drippings run salty, so make the gravy with low-sodium stock and taste before seasoning. To drink, pour a Pinot Noir, an oaked Chardonnay or a dry hard cider.

Tips for Success

Use kosher salt. Table salt is denser and much saltier by volume, so don’t swap it in.
Keep everything cold. The brine and turkey should stay below 40°F for all three days. If your refrigerator is full, use a brining bag in a cooler packed with ice.
Watch the browning. Sugar in the brine browns the skin quickly. Tent the turkey with foil if it darkens before the thickest part of the thigh reaches 165°F.
Taste the cream. Season the simmering cream before you temper the eggs. It’s your last chance to adjust the salt.
Never reuse brine. Throw it out once the raw turkey comes out.

Hungry for more? Chef Kevin Hermann’s Thanksgiving Smoked Turkey Tamales turn a brined, smoked turkey breast into a holiday tamale feast.

Chef Roger Li’s Kimchi and Buttermilk Brined Turkey With Pho Gravy is an Asian Fusion twist on a Thanksgiving staple.

For more stuffing ideas, try Cheryl Alters Jamison’s The Ultimate Stuffing Recipe, Quelcy Kogel’s Inspired Holiday Stuffing or Anna Franklin’s Bread Pudding Stuffed Squash with Savory Black Truffle.

Round out the menu with our 50 Thanksgiving Side Recipes, then put the extras to work with our leftover turkey recipes. Then see what Butterworth is cooking at Cork & Crust at The Oaklander.

Print

Spruce and Hickory Turkey Brine

Author: Chef Kristin Butterworth
Total Time: 96 hours 50 minutes
Yield: About 1 gallon 1x
Diet: Gluten Free

Description

A smoky, aromatic turkey brine made with torched hickory chips, fresh spruce branches, thyme, rosemary, parsley, onion and garlic. A three-day soak gives you deeply seasoned, juicy holiday turkey.

Ingredients

Scale

1 gal water
1 qt (4 cups) kosher salt (see notes)
1 qt (4 cups) granulated sugar
1 qt (4 cups) hickory wood chips
1 bunch fresh thyme
1 bunch fresh rosemary
1 bunch fresh parsley
2 onions, quartered
1 head garlic, cloves smashed
4 fresh, untreated spruce branches
1 whole turkey (10 to 12 lb), giblets removed

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Instructions

Combine the water, salt and sugar in a large stockpot and warm over medium heat, stirring to dissolve.
While the liquid warms, spread the wood chips on a heatproof surface, such as a sheet pan or cast-iron skillet. Burn them thoroughly with a blowtorch until charred.
Once the liquid reaches a simmer, add the charred chips, thyme, rosemary, parsley, onions, garlic and spruce. Lower the heat and simmer gently for 15 minutes. Do not boil, or the brine will become too intense and overpower the turkey.
Cool the brine, then refrigerate it overnight with the aromatics still in it.
Strain the brine. Fully submerge the turkey in it in a brining bag or nonreactive container. Refrigerate for 3 days.
Remove the turkey and rinse it thoroughly inside and out. Pat dry and set it on a rack over a pan. Refrigerate uncovered overnight to dry the skin before roasting.

Notes

Salt: Use kosher salt. Table salt is much saltier by volume.

Larger birds: One gallon covers a turkey of about 10 to 12 pounds in a brining bag. Double the brine for a larger turkey.

Roasting: Roast at 325°F until the thickest part of the thigh reaches 165°F. Tent with foil if the skin browns too fast, and rest 30 minutes before carving.

Gravy: Brined drippings are salty. Use low-sodium stock and taste before seasoning.

Spruce: Use only branches you can positively identify that haven’t been sprayed, and never use yew. As a substitute, use extra rosemary and 1 tablespoon crushed juniper berries.

No blowtorch: Char the chips in a dry cast-iron skillet on an outdoor grill.

Prep Time: 20 minutes
Additional Time: 96 hours
Cook Time: 30 minutes
Category: Main Course
Method: Brining
Cuisine: American

Nutrition

Serving Size: 4 oz
Calories: 220

Print

Stuffing Bread Pudding

Author: Chef Kristin Butterworth
Total Time: 14 hours 20 minutes
Yield: 24 servings 1x
Diet: Vegetarian

Description

Savory sourdough bread pudding with celery, onion, garlic and fresh sage, baked in a rich custard of cream and eggs. This make-ahead Thanksgiving stuffing slices into tidy squares.

Ingredients

Scale

2 loaves sourdough bread (about 3 lb total), diced
1 lb (4 sticks) butter, plus more for the pan
4 celery ribs, small dice
1 onion, small dice
1 head garlic, cloves peeled and finely diced
Salt and black pepper, to taste
2 qt (8 cups) heavy cream
20 large eggs
½ lb fresh sage, cut into chiffonade (see notes)

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Instructions

Dice the bread, spread it on sheet pans and leave it uncovered overnight to dry. Transfer to a large buttered casserole dish or pan.
Melt the butter in a large saucepan or Dutch oven. Add the celery, onion and garlic, season with salt and pepper, and sauté until tender and translucent, 8 to 10 minutes.
Add the cream, season again with salt and pepper, and bring to a simmer. Heat the oven to 300°F.
While the cream heats, whisk the eggs in a large mixing bowl until combined.
When the cream simmers, ladle a small amount over the eggs and whisk vigorously to temper. Gradually add the rest of the cream, whisking constantly.
Fold in the sage. Pour the custard over the bread and mix thoroughly so every piece is coated. Let it sit for 20 minutes.
Cover with foil and bake for 1 hour, until a toothpick or cake tester comes out clean. If it doesn’t, keep baking and check every 10 to 15 minutes.
Serve straight from the pan. Or chill it, cut it into squares and reheat them in the oven.

Notes

Half batch: Halve every ingredient and bake in a 9-by-13-inch dish. Start checking at 45 minutes.

Quick-dry bread: Toast the cubes at 250°F for 30 to 40 minutes, until dry all the way through.

Make ahead: Refrigerate the baked pudding for up to 3 days. Cut it into squares and reheat on a buttered sheet pan at 350°F for 15 to 20 minutes. Freeze the squares for up to 2 months.

Gluten-free: Use sturdy gluten-free sourdough or country bread, dried well. Check at 10 minutes.

Dairy-free: Use olive oil or plant-based butter, plus an unsweetened plant-based heavy cream alternative or full-fat coconut milk.

Prep Time: 40 minutes
Additional Time: 12 hours 20 minutes
Cook Time: 1 hour 20 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/24 of pan
Calories: 620

About the Recipe Author

Chef Kristin Butterworth is executive chef of Cork & Crust, the pizza and wine bar at The Oaklander Hotel in Pittsburgh’s Oakland neighborhood. She grew up in Northern Cambria and graduated with honors from the IUP Academy of Culinary Arts. She cooked at the Georgian Room at Sea Island and The Inn at Little Washington before leading Lautrec at Nemacolin, where she became the first female chef to run a Forbes Five-Star restaurant. She is a three-time James Beard Award semifinalist and has been a featured chef at the James Beard House.

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Kimchi and Buttermilk Brined Turkey With Pho Gravy

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November 4, 2026

Chef Roger Li stands in front of a black decorated kitchen in a black apron with a cutting board in front of him.

Chef Roger Li has never been one to leave a classic alone. He’s behind some of Pittsburgh’s most inventive restaurants, including Lawrenceville izakaya Umami and The Parlor Dim Sum. So it’s no surprise that his Thanksgiving turkey takes a detour through Korea and Vietnam on its way to the table.

The bird soaks for a day in buttermilk spiked with the tangy brine from a jar of kimchi. Then it dries uncovered for another day and roasts at 375°F until the skin is deep mahogany and crackly. The gravy is the real showstopper. Li builds it on a pho broth of beef bones simmered for four hours with charred ginger and onion, black cardamom, cloves, star anise and peppercorns. He seasons the broth with rock sugar, fish sauce and a little MSG, then thickens it with a dark, nutty roux.

Li shares the recipe on Pittsburgh Today Live on November 12 as part of TABLE’s turkey recipe series benefiting the KDKA Turkey Fund. You can donate online, at any PNC Bank branch or by texting KDTURKEY to 50155.

How Does a Kimchi and Buttermilk Brine Work?

Buttermilk is a classic Southern trick for tender fried chicken, and it works the same way on turkey. Its mild acidity and calcium gently loosen the proteins near the surface, so the meat stays juicy and tender. Kimchi brine is the leftover liquid in the jar after the cabbage is gone. It’s salty and fresh with some zing from fermentation, so the turkey picks up a savory tang without being too hot to handle. Well-aged kimchi makes for the most flavorful brine.

The 24-hour rest on a rack in the refrigerator matters just as much as the brine. Air-drying pulls moisture from the skin, and dry skin is what turns crisp and glossy in the oven.

How Do You Make Pho Broth for Gravy?

Start by charring the ginger and onion. Use a gas flame, the broiler or a dry cast-iron skillet until they’re blackened in spots. Toast the whole spices in a dry pan for a minute or two to release their oils, then tie them in cheesecloth so they’re easy to fish out. Simmer everything with the beef bones and water at a gentle bubble for four hours, skimming any foam. Then strain and season.

Li’s seasoning follows tradition. Rock sugar rounds out the spices, fish sauce adds salty depth and MSG boosts the savory flavor. For the gravy, cook equal parts oil and flour slowly until the roux is the color of milk chocolate, then whisk in two quarts of hot broth. A dark roux has less thickening power than a light one but much more flavor, so simmer until the gravy coats a spoon.

Can I Use Store-Bought Broth Instead of Homemade Pho Broth?

Yes, if you’re short on time. Simmer 2 quarts of low-sodium beef broth with a few slices of charred ginger and onion and a pinch of each spice for 45 minutes, then strain and season. To speed up the homemade version, pressure-cook a half batch in an 8-quart Instant Pot on high for 1½ hours, then let the pressure release naturally.

Can I Make It Dairy-Free or Gluten-Free?

For a dairy-free brine, stir 2 tablespoons of lemon juice or white vinegar into 1 quart of unsweetened plain soy or oat milk and let it sit for 10 minutes before adding the kimchi brine. For gluten-free gravy, make the roux with a gluten-free all-purpose flour blend or sweet rice flour. You can also skip the roux and thicken the hot broth with a slurry of ¼ cup cornstarch and ¼ cup cold water. Check the labels on your kimchi and fish sauce, since some brands add wheat.

What Can I Do with Leftover Pho Broth?

The broth recipe makes about twice what the gravy needs, which is exactly the point. The day after Thanksgiving, reheat the extra broth and pour it over rice noodles, thinly sliced leftover turkey, bean sprouts, Thai basil, lime and sliced chiles for a quick leftover turkey pho. The broth keeps for up to four days in the refrigerator and three months in the freezer. Make it the weekend before Thanksgiving, then brine the turkey Tuesday, dry it Wednesday and roast it Thursday.

What Can I Serve with Kimchi Buttermilk Turkey?

Lean into the fusion. Steamed jasmine rice soaks up the pho gravy, and Alessandra Pilkington’s Kimchi Baked Brussels Sprouts echo the brine. Classic mashed potatoes are just as good under that gravy. To drink, pour an off-dry Riesling, a Japanese lager or a Beaujolais.

Tips for Success

Use a brining bag. Five cups of brine won’t cover a whole turkey in a pot. In a sealed bag with the air pressed out, the brine coats the whole bird. Turn the bag a few times while it soaks.
Wipe, don’t rinse. Let the excess buttermilk drip off before drying the bird. Thick patches scorch at 375°F.
Trust a thermometer. Pull the turkey when the thickest part of the thigh reads 165°F, then rest it for 30 minutes before carving.
Season the broth last. Fish sauce and MSG are potent, so add them gradually and taste.
Watch for allergens. Kimchi often includes salted shrimp, and fish sauce is made from anchovies. Let guests with fish or shellfish allergies know.

Looking for more turkey inspiration? Chef Kevin Hermann’s Thanksgiving Smoked Turkey Tamales give the holiday bird a Southwestern spin.

Our leftover turkey recipes and Homemade Stock Recipes put every last bit to work.

Get to know Li in his Proust Questionnaire, then cook from his Sunday Supper with his Taro Dumplings and Sauce and Steamed Ribs. Round out the feast with our 50 Thanksgiving Side Recipes.

Print

Kimchi and Buttermilk Brined Turkey With Pho Gravy

Author: Chef Roger Li
Total Time: 57 hours
Yield: 12 to 14 servings 1x

Description

A juicy Thanksgiving turkey brined in buttermilk and tangy kimchi brine, air-dried for crisp skin and roasted until golden. It comes with a rich gravy made from star anise-scented pho broth and a dark roux.

Ingredients

Scale

For the turkey:

1 whole turkey (12 to 14 lb), giblets removed, neck reserved
1 qt buttermilk
1 cup kimchi brine (the liquid from a jar of kimchi)
2 tbsp kosher salt (optional; see notes)

For the pho broth:

10 lb beef bones
6 oz fresh ginger, charred
6 oz onion, charred
1 oz black cardamom pods
1 oz whole cloves
1 oz star anise
1 oz black peppercorns
2 gal water
4 oz rock sugar
2 tbsp kosher salt
1 tbsp MSG
½ cup fish sauce

For the pho gravy:

¾ cup neutral oil
¾ cup all-purpose flour
2 qt pho broth (from above)

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Instructions

Brine and dry the turkey
Whisk the buttermilk, kimchi brine and salt (if using) together.
Place the turkey in a large brining bag and pour in the brine. Press out the air, seal, and massage the brine over the bird. Set in a pan and refrigerate for 24 hours, turning the bag a few times.
Remove the turkey and let the excess brine drip off. Pat dry, set on a rack over a sheet pan, and refrigerate uncovered for 24 hours.

Make the pho broth:

Char the ginger and onion over a gas flame, under the broiler or in a dry cast-iron skillet until blackened in spots.
Toast the cardamom, cloves, star anise and peppercorns in a dry pan for 1 to 2 minutes until fragrant. Tie them in cheesecloth.
Combine the bones, ginger, onion, spices and water in a large stockpot. Bring to a boil, then lower to a gentle simmer for 4 hours, skimming foam as needed.
Strain. Season with the rock sugar, salt, MSG and fish sauce, adding them gradually and tasting as you go.

Roast the turkey:

Heat the oven to 375°F. Let the turkey sit at room temperature for 30 to 60 minutes.
Roast on a rack in a roasting pan until the thickest part of the thigh reaches 165°F, about 2½ to 3 hours. Tent with foil if the skin browns too quickly.
Rest for 30 minutes before carving.

Make the pho gravy:

Heat the 2 quarts of pho broth.
In a heavy saucepan over medium-low heat, cook the oil and flour, stirring constantly, until the roux is the color of milk chocolate, 20 to 30 minutes.
Slowly whisk in the hot broth. Simmer for 10 to 15 minutes, until thick enough to coat a spoon. Season to taste and serve with the turkey.

Notes

Leftover broth: The broth makes about 4 quarts. Use the extra for turkey pho. Refrigerate up to 4 days or freeze up to 3 months.

Shortcut broth: Simmer 2 quarts of low-sodium beef broth with charred ginger, onion and a pinch of each spice for 45 minutes.

Dairy-free: Replace the buttermilk with 1 quart of unsweetened soy or oat milk soured with 2 tablespoons of lemon juice.

Gluten-free: Make the roux with a gluten-free flour blend, or thicken with ¼ cup cornstarch mixed with ¼ cup cold water. Check the labels on the kimchi and fish sauce.

Allergens: Kimchi and fish sauce may contain fish or shellfish.

Prep Time: 45 minutes
Additional Time: 48 hours 30 minutes
Cook Time: 7 hours 45 minutes
Category: Main Course
Method: Roasting
Cuisine: Asian Fusion

Nutrition

Serving Size: 6 oz
Calories: 480

About the Recipe Author

Chef Roger Li is the chef and restaurateur behind some of Pittsburgh’s most inventive restaurants. They include Umami, a speakeasy-style izakaya in Lawrenceville, and The Parlor Dim Sum, known for its dim sum and Cantonese barbecue. He has also run Ki Ramen and Ki Pollo. Li moved to Pittsburgh from Philadelphia in 2008 and has hosted Sunday suppers for friends ever since.

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Collier’s Cuts: Martin McDonagh Treads Familiar Ground With Considerable Style in ‘Wild Horse Nine’

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October 29, 2026

An orange banner rating card for the movie Wild Horse Nine with a picture of John Malkovich, Sam Rockwell sitting on a grassy hill.

The playwright, screenwriter and director Martin McDonagh has focused his career on angry and lonely people at moments of crisis. His latest effort, the highly touted Oscar contender Wild Horse Nine, explores aging, frustration and violence beautifully, placing a sad story against the gorgeous backdrop of Easter Island. It’s a very good film; observed in a vacuum, it’s certainly one of the best films of the year. There’s just one problem: McDonagh has made it before.

New Movie Wild Horse Nine Stars John Malkovich and Sam Rockwell as CIA Operatives

McDonagh’s previous film, The Banshees of Inisherin, explored the limits of patience and familiarity in small-town Ireland; his Oscar-winning Three Billboards Outside Ebbing, Missouri focused more on justice denied, while keeping the small-town setting. All these works — and most of McDonagh’s excellent plays — play songs in the same key, finding rich characters and gallows humor in extreme circumstances.

Similarity, then, is nothing new for McDonagh, and it’s fine for a filmmaker to patrol similar waters. With Wild Horse Nine, though, the familiarity sounds a bit like repetition.

The new film stars John Malkovich and Sam Rockwell as CIA operatives and occasional hitmen; it’s 1973 in Chile, and they’ve got a government to destabilize. In the meantime, though, they’re dispatched for a bit of down time to nearby Easter Island. Unfortunately, their boss (Steve Buscemi) has an ulterior motive for getting one of these goons to a remote location.

McDonagh’s 2008 film In Bruges starred Brendan Gleeson and Colin Farrell as hitmen operating in the shadows of Europe. They’ve been dispatched for a bit of down time to nearby Bruges. Unfortunately, their boss (Ralph Fiennes) has an ulterior motive for getting one of these goons to a remote location.

It’s more than a bit cozy — especially when noting that In Bruges was loosely based on Harold Pinter’s play The Dumb Waiter. It works because it’s an excellent and compelling plot. I’m just deeply confused about why McDonagh felt the need to … well, do it again.

Malkovich Leads a Field of Likely Oscar Nominees

If you aren’t thinking about In Bruges, there’s almost nothing to criticize about Wild Horse Nine. The striking contrast between the bleak realities facing the protagonists and the almost disconcertingly beautiful setting of the film — repeatedly represented by the appearance of the titular wild horses — is striking. The film is also beautifully photographed by cinematographer Ben Davis, who is both McDonagh’s go-to shooter and, for a bit of contrast, a frequent cinematographer for Marvel.

The performances, too, are stellar. A game supporting cast is filled with unforgettable, brief turns, including a pair of relatives on the other end of weighty phone calls played by Parker Posey and Tom Waits; McDonagh’s quick-witted dialogue and penchant for gallows humor make Wild Horse Nine morbidly funny from beginning to end.

There’s serious beauty in this film, and it’s more than worth watching. If Malkovich does indeed earn an Oscar for it, it’ll be well-deserved. It’s just sort of already a movie. That’s a small crime, but an odd one.

John Turturro Is The Only Living Pickpocket in New York and More In Theaters This Weekend

Veteran character actor John Turturro stars as an aging thief in The Only Living Pickpocket in New York, a love letter to the Big Apple and a film about what we’re losing when even crime becomes impersonal. When not caring for his ailing wife, Turturro’s character expertly relieves pedestrians and subway riders of their wallets and watches; when he inadvertently targets the brash scion of an organized-crime family, the stakes get impossibly high. Thankfully, The Only Living Pickpocket in New York — which is written and directed by Noah Segan, a protege of Rian Johnson — does not build to flying bullets but rather to quiet, heartbreaking moments. I fear this one might get lost in the shuffle of awards bait; it shouldn’t.

The rest of the box office is a grab bag, as a few curiosities trickle into theaters while holdovers including You Can See Everything and Clayface are expected to stick around the top of the charts. Among the scattered new releases: Breeder, an indie horror feature set at … a remote poodle ranch; The Mongoose, a quickie car-chase flick staring Liam Neeson; Christmas at the Kringles, a yuletide horror-comedy featuring Ron Livingston and Rachel Bilson; and mountain-climbing documentary Everest: The Other Side.

Plus, Don’t Miss These Other Movie Showings

What with it being Halloween weekend, there are also revivals of some horror classics here to scare up a good time. Check your local multiplex; some have 30th-anniversary showings of Scream, 10th-anniversary revivals of Hell House LLC or screenings of John Carpenter’s Halloween. If you’re looking for a new scare, I enjoyed the Jessica Chastain chiller Other Mommy.

If you’re looking to catch up on recent flicks,, read some of my recent reviews — including You Can See Everything, the most talked-about film since at least The Odyssey. (Which is still in a handful of theaters, by the way.) The Social Reckoning, which I liked much more than most critics (or audience members, from the looks of things), is still hanging onto a handful of screens; that’s more than can be said for the already legendary flop Digger, as the Tom Cruise film has already vanished from cinemas.

Read more of Sean Collier’s movie reviews in our guide to the arts, culture, and entertainment.

About the Author

Sean Collier is the editor-in-chief of Shady Ave and the arts and culture editor of TABLE Magazine. Before joining the TABLE Media team, he spent nearly 15 years as a writer, editor and columnist at Pittsburgh Magazine. As the in-house film critic for the top-rated WDVE Morning Show since 2009, he’s been Pittsburgh’s most widely heard voice on movies for nearly two decades. A Pittsburgh native, Sean has since 2020 appeared weekly on KDKA-TV’s popular Pittsburgh Today Live talk show. He’s the co-founder of Vigilance Theater Group and an active stand-up comedian and event host. He can be found on Instagram and Twitter at @seancollierpgh.

Photo Courtesy of Searchlight Pictures

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Thanksgiving Smoked Turkey Tamales

By

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October 27, 2026

A black and white portrait of Chef Kevin Hermann cutting produce on a cutting board with an apron and hat on.

Preparing Thanksgiving dinner and making tamales have a lot in common: both can involve a crowded kitchen, a bit of shared work, and a table big enough for everyone. Chef Kevin Hermann of brings the two together with these smoked turkey tamales, a holiday project that involves brining turkey breast before cooking it in the smoker. The turkey is then shredded and mixed with caramelized onions, cilantro, and salsa rojo. The mixture then gets spooned onto masa and wrapped in corn husks. The result tastes like Thanksgiving by way of Mexico and the Southwest United States, rich with smoke, chiles, and salsa.

Can I Use Leftover Turkey Instead of Smoked Turkey Breast?

Yes. The weekend after Thanksgiving is a perfect time for a tamale-making party. Use about 3 pounds of shredded roast turkey, ideally a mix of white and dark meat.

Simmer the roasted carcass to make stock. Add a minced chipotle and adobo to the filling for gentle smokiness. Leftover turkey is often already salted, so taste before seasoning.

No smoker? Roast the brined breast on a rack at 325°F until it reaches 165°F, for about 1½ to 2 hours, or set up a kettle or pellet grill for indirect heat with a few chunks of hickory or apple wood.

If you can’t find lard, vegetable shortening works cup for cup and whips up just as light, though lard gives the masa a more savory flavor.

What Are Tamales?

Tamales are a traditional Mexican dish made from masa, a dough made from masa harina (dried corn kernel flour), lard, and seasonings. The masa is then spread on a corn husk and filled with various ingredients (shredded chicken, pork in red or green chile, beef, or cheese and peppers in savory versions; sweet versions are filled with fruit or chocolate) before being wrapped and steamed.

This savory tamales recipe uses brined and smoked turkey breast for a spicy, untraditional take on a classic, filling dish.

Why Are My Tamales Dense or Mushy?

Dense, heavy tamales almost always trace back to the masa. Whip the lard until it’s truly white, beat the masa for the full five minutes, and don’t skip the float test. If the masa sinks, keep beating. Masa that’s too stiff also steams up heavy, so loosen it with warm broth.

Mushy or soggy tamales usually mean they were undercooked or water reached the husks. Stand them upright with the open end up, keep the simmering water below the steamer basket, and try one at 90 minutes. If the husk doesn’t pull away cleanly, steam for more 15 minutes and test again. Tamales also firm up as they sit, so give them the full 20-minute rest before you judge their doneness.

Can I Make Tamales Ahead and Freeze Them?

Absolutely. Spreading the work over a few days makes it far more manageable, too. Brine the turkey two days ahead of time and smoke it the following morning. The salsa verde and salsa roja keep for up to four days when covered and refrigerated, though the pico de gallo is best made the day you serve it. Assembled, uncooked tamales can rest in the refrigerator overnight before steaming.

Freeze cooked tamales for up to three months. Leave them in their husks and pack them completely cooled in freezer bags with the air pressed out. Steam them straight from frozen for about 25 to 30 minutes, or until hot in the center. Refrigerated tamales keep for three to four days and reheat in about 15 minutes of steaming.

Can I Make Tamales in an Instant Pot?

Yes, in batches. Pour 1½ cups of water into the pot, set the trivet or a steamer basket inside, and stand the tamales upright, open end up. Cook on high pressure for 25 minutes, followed by a 15-minute natural release. A 6-quart pot holds about 12, so plan on two rounds.

What Can I Serve With Smoked Turkey Tamales?

Serve these tamales as an appetizer ahead of your meal. If you’re using leftover turkey to make these tamales, consider serving it alongside our Gluten-Free Leftover Turkey Enchiladas Verde Casserole to make the most out of your holiday bird.

If you’re looking for another side dish, consider this Green Chile Mac and Cheese by James Beard Award winner, Cheryl Alters Jamison.

For a nod to tradition, stir minced jalapeño and cilantro into cranberry relish for a sweet-tart salsa. To drink, pour a cold Mexican lager, a classic margarita, or a fruity Zinfandel.

Tips for Recipe Success

Taste the filling before you salt. The turkey is brined, so season the filling only after tasting it.
Spread the masa thin. Masa puffs as it steams. A thin, even layer keeps the tamales tender and gives the filling room.
Mind the water. Drop a coin into the bottom of the steamer. When it stops rattling, the water is low and it’s time to add more hot water.
Toast chiles gently. A few seconds per side is plenty. Burnt chiles make for a bitter salsa roja.

Use leftover turkey in TABLE’s Leftover Turkey Vegetable Soup or Buffalo Turkey Sliders and find even more ideas in our leftover turkey recipes roundup.

Love bold chile flavor? Try the Lamb Loin With Green Chile Harissa.

See more of Chef Hermann’s cooking in The Last Warm Evening, including his Curry Squash Soup and Apple Pudding Cake.

Print

Thanksgiving Smoked Turkey Tamales

Author: Chef Kevin Hermann
Total Time: 22 hours
Yield: 24 tamales 1x
Diet: Gluten Free

Description

Brined, smoked turkey breast with caramelized onions and cilantro, turned into tamales and served with three kinds of salsa: salsa verde, salsa roja, and pico de gallo.

Ingredients

Scale

For the smoked turkey:

1 gallon water
2 cups Diamond Crystal kosher salt
1 cup sugar
1 tbsp coriander
1 tbsp ancho chile flakes
2 lbs ice
1 (5-lb) boneless, skin-on turkey breast

For the tamales:

36 dried corn husks
6 cups low-sodium turkey stock
Reserved turkey skin and trimmings
3 lbs smoked turkey (from above)
2 cups caramelized onions
1 cup Salsa Roja
½ cup chopped cilantro
Salt and black pepper, to taste
2 cups lard
6 cups masa harina for tamales
2 tsp baking powder
2 tbsp Diamond Crystal kosher salt

For the salsa verde:

1½ lb tomatillos, husked and rinsed
2 serrano chiles, stemmed
½ white onion, cut into wedges
2 garlic cloves, unpeeled
½ bunch cilantro
Juice of 1 lime
1½ tsp Diamond Crystal kosher salt

For the salsa roja:

6 guajillo chiles, stemmed and seeded
2 ancho chiles, stemmed and seeded
4 chiles de árbol, stemmed
5 Roma tomatoes
½ white onion, cut into wedges
4 garlic cloves, unpeeled
½ tsp ground cumin
½ tsp Mexican oregano
1 tbsp lard
2 tsp Diamond Crystal kosher salt

For the pico de gallo:

6 Roma tomatoes, finely diced
½ white onion, finely diced
2 jalapeños, seeded and minced
½ bunch cilantro, chopped
Juice of 2 limes
1 tsp Diamond Crystal kosher salt

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Instructions

Smoke the turkey:

Bring the water, salt, sugar, coriander, and ancho chile flakes to a simmer for 3 minutes. Cool to room temperature.
Pour the brine into a container large enough to hold the turkey breast. Add the ice and stir until the brine is chilled. Add the turkey into the chilled brine, cover, and refrigerate for 12 to 24 hours.
Remove the turkey from the brine, pat dry, and set on a resting rack.
Fire up smoker smoker to 245°F. Smoke the turkey with a probe thermometer inserted until it reaches 140°F.
Raise the smoker temperature to 265°F and continue smoking until the turkey reaches 165°F.
Remove turkey from the smoker and let cool. Reserve the skin and any trimmings for the tamale broth.

Make the salsa roja:

Toast the chiles on a dry comal or cast-iron pan over medium heat, 15 to 30 seconds per side, until fragrant. Do not let them burn or the salsa will turn bitter.
Cover the chiles with hot water and soak 20 minutes, until soft. Reserve 1 cup of the soaking liquid.
Roast the tomatoes, onion, and garlic in the same pan, turning, about 10 minutes, until charred in spots. Peel the garlic.
Blend the chiles, reserved soaking liquid, tomatoes, onion, garlic, cumin, and oregano until smooth. Strain through a fine sieve.
Heat the lard in a saucepan over medium-high heat. Carefully pour in the salsa (it will splatter) and simmer for 10 minutes, until darkened and slightly thickened.
Season with salt. Reserve 1 cup for the tamale filling and serve the rest warm or at room temperature.

Make the tamales:

Soak the corn husks in hot water for 30 minutes, weighted down with a plate, until soft and pliable.
Simmer the turkey stock with the reserved skin and trimmings for 20 minutes. Strain and keep the broth warm.
Shred the turkey. Fold in the caramelized onions, 1 cup Salsa Roja, and cilantro. Taste before seasoning, since the turkey is brined, then season with salt and pepper. If the filling is dry, moisten with a splash of warm broth.
Whip the lard in a stand mixer fitted with the paddle on medium-high for 3 minutes, until white and fluffy.
Mix the masa harina, baking powder, and salt. Add 4½ cups of the warm broth and mix by hand into a soft dough. Rest 10 minutes.
With the mixer on medium, add the masa to the lard a handful at a time. Beat 5 minutes, until light and spreadable, like thick hummus, adding more broth a little at a time if stiff.
Drop ½ teaspoon of masa into a glass of cold water. If it floats, it’s ready. If it sinks, beat 2 minutes more and test again. Taste and adjust the salt; the masa should taste well seasoned.
Drain the husks and pat dry. Lay a husk smooth side up with the wide end toward you. Spread about 3 ounces (⅓ cup) of masa in a thin, even layer over the wide end, leaving a 1-inch border on one long side and the narrow tail bare.
Spoon about 3 ounces of turkey filling down the center of the masa. Bring the long sides together so the masa wraps the filling, roll closed, and fold the narrow tail underneath.
Stand the tamales upright, open end up, in a steamer, packed snugly. Cover with extra husks, a damp towel, and a tight lid or foil.
Steam over simmering water for 1½ hours, adding hot water as needed so the pot never runs dry.
Test one tamale. It’s done when the husk pulls away cleanly from the masa. Turn off the heat and let the tamales rest in the steamer for 20 minutes to firm up.
Serve with Salsa Verde, Salsa Roja, and Pico de Gallo.

Make the salsa verde:

Roast the tomatillos, serranos, onion, and garlic on a hot comal or cast-iron pan, or under the broiler, turning, 10 to 12 minutes, until blistered and the tomatillos are soft.
Peel the garlic. Blend everything with the cilantro and lime juice until mostly smooth with a little texture.
Season with salt. Cool before serving.

Make the pico de gallo:

Combine the tomatoes, onion, jalapeños, and cilantro.
Add the lime juice and salt and toss. Rest 15 minutes, then drain off excess liquid.
Serve the same day.

Notes

No smoker: Roast the brined breast on a rack at 325°F until it reaches 165°F, about 1½ to 2 hours.

Leftover turkey: Substitute 3 pounds shredded roast turkey and simmer the stock with the carcass instead of the skin.

Lard substitute: Vegetable shortening works cup for cup.

Make ahead: Refrigerate salsa verde and salsa roja for up to 4 days. Freeze cooked tamales for up to 3 months; steam from frozen for 25 to 30 minutes.

Prep Time: 3 hours
Additional Time: 13 hours 30 minutes
Cook Time: 5 hours 30 minutes
Category: Main Course
Method: Smoked; Steamed
Cuisine: Mexican

Nutrition

Serving Size: 2 tamales with salsas
Calories: 840

About the Recipe Author

Chef Kevin Hermann is a graduate of the Culinary Institute of America at Hyde Park. In Pittsburgh, he helped develop Eat’n Park’s Six Penn Kitchen and Hello Bistro, and opened The Porch at Schenley and Siena. He has catered TABLE’s The Last Warm Evening dinner and shared recipes such as Vegan Chorizo Stuffed Napa Cabbage and Moroccan-Spiced Lamb Stuffed Sweet Peppers.

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Leftover Turkey Vegetable Soup Ready in 30 Minutes

By

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October 23, 2026

A blue bowl full of turkey and vegetable soup with a leafy green garnish and another bowl in the background.

This recipe lets leftover turkey shine. TABLE contributor Rhonda Schuldt’s turkey and vegetable soup is a no-fuss, one-pot meal that resets the kitchen after a long holiday weekend. The ingredient list is short on purpose to save you another trip to the grocery store.

Carrot, celery, onion, and garlic give mirepoix-like aromatics and soften in olive oil in about five minutes. Fire-roasted diced tomatoes add a gentle smokiness and a little acidity, which keeps the broth from tasting flat. The turkey goes in last to stay tender.

Homemade turkey stock gives this soup a body and richness that store-bought broth can’t quite match, and it means nothing from the turkey goes to waste. If you’re short on time, a good boxed turkey or chicken stock makes for a great substitute. Choose a low-sodium version to control the seasoning.

This recipe is also easy to scale. Double or triple the ingredients in a larger Dutch oven to use up a big bag of leftovers, and the cooking time barely changes. A pot on the stove means lunch is handled for several days.

Can I Make Turkey Soup in a Slow Cooker or Instant Pot?

Yes. For a slow cooker, sauté the vegetables on the stovetop first if you can, since it builds flavor, then add everything except the turkey to the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir in the turkey for the last 30 minutes. In an Instant Pot or other electric pressure cooker, use the sauté function to soften the vegetables, add the tomatoes and stock, and pressure cook on high for 5 minutes, followed by a 10-minute natural release. Stir in the turkey and let it warm through on the sauté or keep-warm setting.

How Do I Add Noodles, Rice, or More Vegetables?

This soup is a blank canvas. For a heartier bowl, cook egg noodles, small pasta, or rice separately and add them to individual bowls rather than the pot, so they don’t soak up all the broth overnight. Cooked wild rice or barley adds a nutty, chewy texture. Leftover roasted vegetables from the holiday table, such as sweet potatoes, green beans, or Brussels sprouts, can be chopped and stirred in at the end. A handful of baby spinach or kale wilts in a minute. To change the flavor, add a teaspoon of dried thyme or Italian seasoning with the vegetables, or finish each bowl with fresh parsley and a squeeze of lemon.

What Can I Serve With Turkey Vegetable Soup?

A light, brothy soup calls for something to dunk. Crusty bread, warm buttermilk biscuits, and cornbread are classic, and a grilled cheese or a turkey salad sandwich turns it into a soup-and-sandwich lunch. For a lighter meal, pair it with a crisp green salad or a shaved Brussels sprouts salad with a tangy vinaigrette. A wedge of sharp cheddar and a few apple slices make a simple, satisfying finish.

Tips for Success

Dice evenly. Cut the vegetables into roughly ½-inch pieces so they cook at the same rate.
Keep it at a simmer. Once the turkey goes in, avoid a hard boil, which toughens cooked meat.
Season at the end. Leftover turkey and stock both carry salt, so taste before adding more.
Skim the stock. If chilled homemade stock has a layer of fat on top, lift it off for a cleaner broth.
Store and freeze smart. Refrigerate leftovers and finish them within a few days. The soup freezes well for up to three months; leave headspace in containers, and freeze it without noodles or rice, which turn mushy when thawed.

Make the most of the whole bird with TABLE’s Homemade Stock Recipes, then work through the rest of your leftovers with our gluten-free turkey enchiladas verde.

For more cozy bowls, browse our soups and stews collection, and bake a batch of Hot Honey Buttermilk Biscuits for dunking.

Print

Leftover Turkey Vegetable Soup Ready in 30 Minutes

Author: Rhonda Schuldt
Total Time: 30 minutes
Yield: 4 Servings (6 Cups) 1x
Diet: Gluten Free

Description

A quick, one-pot soup of leftover turkey, carrot, celery, onion, fire-roasted tomatoes, and turkey stock.

Ingredients

Scale

1 tbsp olive oil
1 medium carrot, diced
1 rib celery, diced
½ cup diced onion
1 clove garlic, chopped
1 (14-oz) can diced tomatoes, preferably fire-roasted
1 qt (4 cups) turkey stock (see notes)
2 cups shredded leftover turkey
Salt and black pepper, to taste

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Instructions

Heat the olive oil in a stockpot over medium heat. Add the carrot, celery, onion, and garlic and cook, stirring, about 5 minutes, until softened.
Add the tomatoes with their juices, the turkey stock, and the turkey. Bring to a gentle simmer and cook for 10 to 15 minutes, until the vegetables are tender and the turkey is heated through. Season with salt and pepper to taste.

Notes

It’s easy to make turkey stock from the leftover carcass of your turkey.
Corrected from the original card, which listed 1 cup of turkey; the instructions call for 2 cups.
Freeze up to 3 months; add cooked noodles or rice when serving, not before freezing.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1½ cups
Calories: 240

About the Recipe Author

Rhonda Schuldt is a TABLE Magazine contributor who writes about practical, comforting home cooking. Her recipes for TABLE range from family classics like Nancy’s Layered Meatloaf and Easy as Shepherd’s Pie to holiday showpieces like Porchetta-Inspired Turkey, plus smart second acts such as Easy Recipes for Leftover Beef Brisket and Homemade Stock Recipes. Find all of her stories on her TABLE author page.

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Buffalo Turkey Sliders Made With Leftover Thanksgiving Turkey

By

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October 23, 2026

Three buffalo turkey sliders on a white plate and wood table.

By the weekend after Thanksgiving, most of us are ready to trade sage and gravy for something with a little more kick. These Buffalo turkey sliders deliver. TABLE contributor Rhonda Schuldt borrows everything people love about Buffalo wings, including the buttery, vinegary heat, tangy blue cheese, the crunch of celery, and piles it onto soft slider buns with shredded leftover turkey. They’re great for football Saturdays, casual get-togethers, and anyone who needs a break from the traditional holiday menu.

The sauce follows the classic Buffalo formula of equal parts melted butter and hot wing sauce, such as Frank’s RedHot, seasoned with garlic powder and black pepper. The butter tames the vinegar bite and helps the sauce cling to every strand of turkey, while the hot sauce brings the heat. Schuldt suggests making plenty, since it keeps well in the fridge and is just as good on eggs, roasted vegetables, or grilled chicken.

Leftover turkey soaks up the sauce, and a mix of white and dark meat gives the sliders both tenderness and richness. Each slider takes just two tablespoons of sauce and half a cup of turkey, so the recipe is easy to scale up for a crowd or down for a quick lunch for one.

There is no shame in shortcuts here. Store-bought slider buns, bottled hot sauce, and a jar of good blue cheese dressing get these on the table in about 20 minutes, which is part of their charm on a busy weekend. If you have a little more time, crumble fresh blue cheese into the dressing for a chunkier, more pungent topping, or add a few pickled red onions for color and tang. The same sauced turkey also makes a great filling for wraps, quesadillas, and baked potatoes.

How Do I Make Buffalo Turkey Sliders Gluten-Free or Dairy-Free?

For gluten-free sliders, use gluten-free slider buns or dinner rolls, or serve the Buffalo turkey in butter lettuce cups for a lighter option. Most traditional cayenne-based wing sauces are gluten-free, but check labels, since some bottled blue cheese dressings and flavored hot sauces contain wheat-based thickeners.

For dairy-free sliders, swap the butter in the sauce for a plant-based butter or a neutral oil such as avocado oil. The sauce will be slightly thinner but just as flavorful. Replace the blue cheese dressing with a dairy-free ranch, or stir a little garlic, lemon juice, and fresh dill into vegan mayonnaise for a quick creamy topping. Double-check the buns, too, since many soft rolls are made with milk or butter.

Can I Make Buffalo Turkey Sliders in a Slow Cooker?

Yes, and it’s the easiest way to serve them at a party. Combine the shredded turkey and sauce in a slow cooker and warm on low for 1 to 2 hours, stirring once or twice, then switch to the warm setting. Guests can build their own sliders straight from the pot. For a baked, pull-apart version, set a slab of connected slider buns in a baking dish, fill with the sauced turkey, brush the tops with melted butter, cover with foil, and bake at 350°F for about 15 minutes, until warmed through.

What Can I Serve With Buffalo Turkey Sliders?

Lean into wing-night classics: carrot and celery sticks with extra blue cheese dressing, a crunchy coleslaw, or a basket of fries or kettle chips. Roasted Brussels sprouts or a crisp green salad keep things lighter. To drink, a cold lager or a crisp, slightly off-dry Riesling helps cool the heat.

Tips for Success

Warm the turkey first. Cold turkey won’t absorb the sauce well. Reheat it gently, covered, with a splash of stock, before tossing.
Shred, don’t slice. Thin shreds catch more sauce than thick slices of breast meat.
Toast the buns. A quick toast in a dry skillet or under the broiler keeps the bottoms from going soggy.
Tune the heat. Add more hot sauce for more fire, or a little more butter for milder sliders that kids will eat.
Store the sauce. Leftover Buffalo sauce keeps refrigerated in a covered jar for up to a week. The butter firms up as it chills, so rewarm it gently, whisking, before using.

Looking for more ways to use up the bird? Our leftover turkey recipes include Gluten-Free Leftover Turkey Enchiladas Verde Casserole.

Planning a game-day spread? Pair these sliders with TABLE’s Meatballs in Cranberry Gochujang Sauce, Crispy Butter Beans with Whipped Chèvre.

Read the rest of our appetizer recipes.

Print

Buffalo Turkey Sliders

Author: Rhonda Schuldt
Total Time: 20 minutes
Yield: 8 Sliders 1x

Description

Shredded leftover turkey tossed in buttery Buffalo sauce and piled on slider buns with blue cheese dressing and diced celery.

Ingredients

Scale

For the buffalo sauce:

½ cup (1 stick) butter
½ cup hot wing sauce, such as Frank’s RedHot, plus more to taste
½ tsp garlic powder
¼ tsp black pepper

For the sliders:

4 cups shredded leftover roast turkey, warmed
8 slider buns, split
½ cup blue cheese dressing
1 rib celery, finely diced (optional)

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Instructions

Make the sauce: Combine the butter and hot sauce in a small saucepan over medium-low heat and whisk until melted and smooth. Add more hot sauce to increase the heat, if desired. Season with garlic powder and black pepper.
Make the sliders: Toss the warm turkey with the sauce, using about 2 tablespoons of sauce for every ½ cup of turkey.
Divide the turkey among the slider buns. Top with blue cheese dressing and diced celery, if desired.

Notes

Quantities scaled from the author’s per-slider ratio of 2 tablespoons sauce to ½ cup turkey.
Leftover sauce keeps, covered, in the refrigerator for up to 1 week.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer/Sandwich
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 Slider
Calories: 420

About the Recipe Author

Rhonda Schuldt is a TABLE Magazine contributor who writes about practical, comforting home cooking. Her recipes for TABLE range from family classics like Nancy’s Layered Meatloaf and Easy as Shepherd’s Pie to holiday showpieces like Porchetta-Inspired Turkey, plus smart second acts such as Easy Recipes for Leftover Beef Brisket and Homemade Stock Recipes. Find all of her stories on her TABLE author page.

Subscribe to TABLE Magazine’s print edition.

Leftover Turkey Salad Sandwiches, Classic and Curried

By

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October 23, 2026

A croissant with turkey salad sandwich filling between its layers and a small salad behind it.

Turkey salad may be the most practical leftover recipe of all. It takes about 15 minutes, needs no reheating, and turns a container of cold roast turkey into lunches for days. TABLE contributor Rhonda Schuldt offers two versions, so you can make whichever suits your mood, or make both and set them out side by side.

The classic turkey salad is old-fashioned comfort: shredded turkey, diced celery, chopped hard-boiled eggs, mayonnaise or plain Greek yogurt, and a little mustard, seasoned with salt and pepper. The eggs make it extra creamy and hearty, while celery adds the crunch every good chicken or turkey salad needs. The curried turkey salad goes in a brighter, lighter direction. Greek yogurt, curry powder, and garlic powder form a tangy, warmly spiced dressing, and finely diced cucumber and crisp green apple bring freshness and a little sweetness.

Either way, the dressing puts in work. Leftover turkey, especially white meat, can dry out after a few days in the refrigerator; folding it into a creamy dressing brings back moisture and flavor. Serve the salad on toasted bread, crackers, salad greens, or thick tomato slices, or enjoy it straight from the bowl with a fork.

Both versions are easy to customize. Stir dried cranberries or chopped grapes into the classic salad for a sweet note, add fresh dill or tarragon for an herbal twist, or fold in a spoonful of leftover cranberry sauce to make Thanksgiving-in-a-sandwich. In the curried version, golden raisins, diced red onion, or chopped fresh cilantro all work well. Taste as you go and adjust the seasoning, since leftover turkey can vary in saltiness. A little extra black pepper or a squeeze of lemon can make a big difference.

How Do I Make Turkey Salad Gluten-Free or Dairy-Free?

The turkey salad itself is gluten-free; the gluten comes from what you serve it on. Swap in gluten-free bread or crackers, or skip the bread entirely and serve the salad in lettuce cups, on thick tomato slices, or spooned into a halved avocado. Check the labels on your mustard and curry powder, since a few blends contain wheat or are processed alongside it.

For a dairy-free version, use mayonnaise in the classic salad rather than Greek yogurt; regular mayonnaise is made from eggs and oil, not dairy. In the curried version, replace the Greek yogurt with an unsweetened plain dairy-free yogurt, such as a coconut- or oat-based one, or use mayonnaise with a squeeze of lemon.

How Long Does Turkey Salad Last in the Fridge?

Because it starts with leftovers, turkey salad has a shorter shelf life than you might expect. Keep it in an airtight container in the refrigerator and eat it within a day or two, staying within three to four days of when the turkey was first cooked. The curried version is best the day it’s made, since the cucumber releases water as it sits. Don’t freeze turkey salad; mayonnaise, yogurt, and hard-boiled eggs all turn watery or rubbery when thawed.

What Can I serve With Turkey Salad Sandwiches?

A cup of soup is the classic partner, especially one made from the same holiday leftovers. Other easy sides include kettle chips, dill pickles, a simple green salad, fresh fruit, or a crunchy slaw. For a party, pile turkey salad onto mini croissants or crackers as an appetizer, or set out both versions with an assortment of breads and greens so guests can build their own.

Tips for Success

Chop to the same size. Dice the turkey, celery, eggs, cucumber, and apple into similar pieces so every bite is balanced.
Dress gradually. Start with less mayonnaise or yogurt and add more as needed. You can always add, but you can’t take it away.
Chill before serving. Thirty minutes in the refrigerator lets the flavors meld.
Toast the curry powder. Warm it in a dry skillet for 30 seconds before mixing it into the yogurt for deeper flavor.
Keep the apple bright. Toss the chopped apple with a little lemon juice so it doesn’t brown.
Cook the eggs right. Lower eggs into boiling water, simmer 11 to 12 minutes, then chill in an ice bath for easy peeling.

Turn lunch into a full spread with more of TABLE’s leftover turkey recipes like Gluten-Free Leftover Turkey Enchiladas Verde Casserole.

Love a good salad? Browse our salad recipes, or try the Shaved Brussels Sprouts Salad and Black-Eyed Peas Salad for crunchy sides that pair well with sandwiches.

And if it’s eggs you’re craving, our Deviled Eggs with Caviar dress up a classic.

Print

Turkey Salad Sandwiches, Classic and Curried

Author: Rhonda Schuldt
Total Time: 30 minutes
Yield: 6 servings per version (about 4½ cups classic filling) 1x

Description

Two ways to turn leftover turkey into sandwich filling: a classic salad with egg, celery, and mustard, and a curried version with Greek yogurt, cucumber, and green apple.

Ingredients

Scale

For the classic version:

3 cups shredded or diced leftover turkey
2 ribs celery, diced
3 hard-boiled eggs, chopped
½ cup mayonnaise (or plain Greek yogurt)
1 to 2 tsp mustard of your choice
Salt and black pepper, to taste

For the curried version:

½ cup plain Greek yogurt
1½ tsp curry powder
½ tsp garlic powder
Salt and black pepper, to taste
3 cups shredded leftover turkey
½ cup finely diced cucumber
1 green apple, cored and chopped

For serving:

Toasted bread
Crackers
Salad greens
Tomato slices

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Instructions

Classic version: Stir together the turkey, celery, eggs, mayonnaise (or Greek yogurt), and mustard. Season with salt and pepper.
Curried version: Mix the Greek yogurt, curry powder, garlic powder, salt, and pepper. Stir in the turkey, cucumber, and apple.
Serve on tomato slices, salad greens, toasted bread, or crackers.

Notes

Quantities standardized for the card; the original recipe listed ingredients without amounts.
The curried version needs no cooking and is ready in about 10 minutes.
Refrigerate up to 2 days. Do not freeze.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Lunch/Sandwich
Method: Boiling
Cuisine: American

Nutrition

Serving Size: ¾ cup filling
Calories: 260

About the Recipe Author

Rhonda Schuldt is a TABLE Magazine contributor who writes about practical, comforting home cooking. Her recipes for TABLE range from family classics like Nancy’s Layered Meatloaf and Easy as Shepherd’s Pie to holiday showpieces like Porchetta-Inspired Turkey, plus smart second acts such as Easy Recipes for Leftover Beef Brisket and Homemade Stock Recipes. Find all of her stories on her TABLE author page.

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Gluten-Free Leftover Turkey Enchiladas Verde Casserole

By

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October 22, 2026

A variety of creative and mouthwatering dishes made from leftover turkey. From turkey sandwiches and salads to hearty casseroles and soups, these recipes offer exciting ways to repurpose and enjoy Thanksgiving leftovers.

Leftover turkey can feel like an edible chore by day four, but these gluten-free turkey enchiladas verde make it the main event again. We skip the fussiest part of enchilada night, rolling each tortilla one at a time, and build the dish like a casserole instead. Corn tortillas, shredded turkey, black beans, roasted corn, onion, and plenty of melted cheese go into a 9-by-13 pan in layers, then disappear under a blanket of tangy green enchilada sauce.

These layered enchiladas come together in about 20 minutes of hands-on time. The corn tortillas soften in the sauce as they bake, settling into tender layers that hold together like a Tex-Mex lasagna. Green sauce, made from tomatillos and chiles, has a bright, slightly sour edge that cuts through the richness of the cheese and keeps day-old turkey tasting lively. Black beans and corn stretch the meat further, so four cups of leftovers can comfortably feed eight people.

Because the recipe relies on corn tortillas rather than flour, it’s naturally gluten-free, which makes it an easy choice when holiday guests are still in town and someone at the table avoids wheat. Just read the label on the enchilada sauce, since some brands thicken theirs with flour. Measurements are loose by design, so you can use four cups of turkey or six, add a little more cheese, or fold in roasted peppers to make this recipe your own.

Can I Use Red Sauce or Dairy-Free Cheese Instead?

Yes, and both swaps are worth trying. Rhonda notes the recipe works equally well with red enchilada sauce, which brings a deeper, earthier chile flavor that pairs nicely with dark meat. For a fully homemade version, replace the canned sauce with her roasted tomatillo and sweet onion salsa verde, thinned with a splash of turkey stock or water so it spreads easily over the tortillas. In a pinch, a jar of green salsa also works and is usually gluten-free.

If you’d rather use flour tortillas, go ahead. They make a softer, equally delicious bake, but the dish will no longer be gluten-free. To keep it gluten-free, confirm that your corn tortillas are labeled gluten-free, since some brands blend in wheat flour or are made on shared equipment. Leftover chicken or rotisserie chicken can replace the turkey cup for cup.

To make the enchiladas dairy-free, swap the cheddar or Mexican-blend cheese for a dairy-free shredded cheese that melts well, or leave the cheese out entirely and finish the baked casserole with sliced avocado and extra cilantro. Top servings with a dairy-free sour cream or a squeeze of lime in place of regular sour cream.

What Can I Serve With Turkey Enchiladas Verde?

Rich, cheesy enchiladas warrant something fresh and crunchy alongside it. Consider a green salad with lime vinaigrette, a quick cabbage slaw, or sliced radishes and cucumbers with salt and Tajin. Mexican-style rice and refried or charro beans turn it into a full combination plate. Warm tortilla chips with guacamole or homemade salsa verde are an easy starter. For toppings, set out sour cream, sliced scallions, chopped cilantro, pickled jalapeños, and your favorite hot sauce. Washing it down with a crisp Mexican lager or a classic margarita is never a bad idea.

Can I Make Enchiladas Ahead of Time?

Assemble, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered bake time when it goes straight from the fridge to the oven. Unbaked enchiladas also freeze for up to three months; thaw overnight in the refrigerator before baking.

Tips for success

Layer, don’t roll. Overlap the tortillas so they completely cover the pan. Small gaps let the filling poke through and dry out.
Warm stiff tortillas. Cold corn tortillas can crack. Wrap them in a damp towel and microwave for 30 seconds before layering.
Shred the turkey finely. Smaller pieces absorb more sauce and make the casserole easier to slice.
Don’t skip the rest. Ten minutes out of the oven lets the layers set so each square holds its shape.
Handle leftovers with care. Since the turkey has already spent time in the fridge, refrigerate any leftover enchiladas promptly and finish them within a day or two.

If you love green chile, try TABLE’s Mac and Cheese with Green Chile or the Lamb Loin With Green Chile Harissa.

Browse our Dietary Needs recipes for more gluten-free ideas.

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Gluten-Free Turkey Enchiladas Verde

Author: Rhonda Schuldt
Total Time: 1 hour
Yield: Serves 8
Diet: Gluten Free