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

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A man stands in an orange button down shirt with black suspenders and a brown hat in Wild Horse Nine.
John Malkovich in WILD HORSE NINE. Photo courtesy of Searchlight Pictures. © 2026 Searchlight Pictures. All Rights Reserved.
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

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

There’s a lot in common between preparing Thanksgiving dinner and making tamales: both can involve a crowded kitchen, a long day 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, 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 stock with the roasted carcass instead of the skin, and add a minced chipotle in 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 check 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.

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.

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

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


Instructions

Smoke the turkey:

  1. Bring the water, salt, sugar, coriander, and ancho chile flakes to a simmer for 3 minutes. Cool to room temperature.
  2. 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.
  3. Remove the turkey from the brine, pat dry, and set on a resting rack.
  4. Fire up smoker smoker to 245°F. Smoke the turkey with a probe thermometer inserted until it reaches 140°F.
  5. Raise the smoker temperature to 265°F and continue smoking until the turkey reaches 165°F.
  6. Remove turkey from the smoker and let cool. Reserve the skin and any trimmings for the tamale broth.

Make the salsa roja:

  1. 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.
  2. Cover the chiles with hot water and soak 20 minutes, until soft. Reserve 1 cup of the soaking liquid.
  3. Roast the tomatoes, onion, and garlic in the same pan, turning, about 10 minutes, until charred in spots. Peel the garlic.
  4. Blend the chiles, reserved soaking liquid, tomatoes, onion, garlic, cumin, and oregano until smooth. Strain through a fine sieve.
  5. 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.
  6. Season with salt. Reserve 1 cup for the tamale filling and serve the rest warm or at room temperature.

Make the tamales:

  1. Soak the corn husks in hot water for 30 minutes, weighted down with a plate, until soft and pliable.
  2. Simmer the turkey stock with the reserved skin and trimmings for 20 minutes. Strain and keep the broth warm.
  3. 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.
  4. Whip the lard in a stand mixer fitted with the paddle on medium-high for 3 minutes, until white and fluffy.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Steam over simmering water for 1½ hours, adding hot water as needed so the pot never runs dry.
  12. 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.
  13. Serve with Salsa Verde, Salsa Roja, and Pico de Gallo.

Make the salsa verde:

  1. 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.
  2. Peel the garlic. Blend everything with the cilantro and lime juice until mostly smooth with a little texture.
  3. Season with salt. Cool before serving.

Make the pico de gallo:

  1. Combine the tomatoes, onion, jalapeños, and cilantro.
  2. Add the lime juice and salt and toss. Rest 15 minutes, then drain off excess liquid.
  3. 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

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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.

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

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


Instructions

  1. 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.
  2. 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

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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.

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

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)


Instructions

  1. 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.
  2. Make the sliders: Toss the warm turkey with the sauce, using about 2 tablespoons of sauce for every ½ cup of turkey.
  3. 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

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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.

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

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


Instructions

  1. Classic version: Stir together the turkey, celery, eggs, mayonnaise (or Greek yogurt), and mustard. Season with salt and pepper.
  2. Curried version: Mix the Greek yogurt, curry powder, garlic powder, salt, and pepper. Stir in the turkey, cucumber, and apple.
  3. 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.

Subscribe to TABLE Magazine’s print edition.

Gluten-Free Leftover Turkey Enchiladas Verde Casserole

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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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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.

Gluten-Free Turkey Enchiladas Verde


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

Description

A no-roll, layered enchilada casserole made with leftover turkey, corn tortillas, black beans, corn, and cheese under tangy green enchilada sauce.


Ingredients

Scale

For the enchiladas:

  • Nonstick cooking spray
  • 1 (28-oz) can green enchilada sauce, gluten-free (see notes)
  • 12 (6-inch) corn tortillas, gluten-free
  • 4 to 6 cups shredded leftover turkey
  • ½ yellow or red onion, chopped
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup roasted corn (canned or frozen work equally well)
  • 3 to 4 cups shredded cheddar or Mexican-blend cheese, divided

Optional toppings:

  • Sour cream
  • Sliced scallions
  • Chopped cilantro
  • Hot sauce


Instructions

  1. Heat oven to 375°F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  2. Spread a thin layer of enchilada sauce over the bottom of the dish. Arrange 6 tortillas over the sauce, overlapping them to cover the bottom of the pan.
  3. Top with the turkey, onion, beans, and corn. Sprinkle with 1 to 2 cups of the cheese, depending on how cheesy you like your enchiladas. Pour about one-third of the remaining sauce over the filling.
  4. Cover with the remaining 6 tortillas, overlapping them to cover the filling. Pour the rest of the sauce over the top and spread it evenly to the edges. Top with the remaining cheese.
  5. Cover with foil and bake 20 to 30 minutes, until bubbly and heated through.
  6. Let rest 10 minutes before slicing. Serve with sour cream, scallions, hot sauce, or cilantro, if desired.

Notes

  • If you can’t find gluten-free green enchilada sauce, use jarred green salsa, which is usually gluten-free, or the homemade Roasted Tomatillo and Sweet Onion Salsa Verde.
  • Red enchilada sauce works equally well.
  • Flour tortillas make a delicious version that is not gluten-free.
  • Make ahead: Assemble and refrigerate, covered, up to 24 hours; add 10 to 15 minutes to the bake time. Freeze unbaked up to 3 months.
  • Prep Time: 20 minutes
  • Rest Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 25
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.

Homemade Halloween Crackers: Easy Cookie-Cutter Crackers Kids Can Make

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Homemade bat-shaped and ghost-shaped Halloween crackers sprinkled with sea salt.

Halloween cookie cutters usually come out once a year, for one batch of sugar cookies, before disappearing back into the drawer. This year, put them to work on something savory. These homemade Halloween crackers are crisp, golden, and lightly salted, and they come out of the oven shaped like bats, ghosts, pumpkins, and whatever other creatures your cutter collection holds.

The recipe comes from Kari Moore of Le Craker, and it’s a natural fit for the healthy Halloween snacks TABLE contributor Kelly Kinsey gathered for her family’s celebration. Kelly’s goal is to balance the season’s candy haul with real food that still feels festive, and few things are more satisfying than a cracker you rolled and cut yourself. With just flour, sea salt, baking powder, olive oil, and water, the dough comes together in minutes, and the hands-on rolling and cutting make it an ideal project for cooking with kids.

Why Make Crackers from Scratch?

Store-bought crackers are convenient, but homemade crackers have a few advantages. You control the ingredients, so there are no preservatives or hard-to-pronounce additives. The olive oil gives them a rich, clean flavor that pairs well with cheese, dips, and cured meats. And because you cut them yourself, they can take any shape you like, which turns an everyday snack into a centerpiece for a Halloween party board.

They’re also inexpensive. A batch of crackers costs a fraction of a fancy box from the cheese counter, and the recipe doubles easily for a crowd. Leftover dough scraps can be gently pressed together and rerolled once.

How to Make Homemade Halloween Crackers

Start by whisking the flour, salt, and baking powder together in a bowl. Add the olive oil and work it in with a fork or your fingertips until the mixture looks like coarse crumbs. Then add the water and mix just until the dough forms a ball. If it’s too crumbly, add a bit more water; if it’s sticky, add a little more flour. Try not to overwork the dough, which can make the finished crackers tough and chewy.

Let the dough rest for 30 minutes. That short break relaxes the gluten, so the dough rolls out more easily and won’t shrink in the oven. Roll it out on a floured surface to about ⅛ inch thick, cut out your shapes, and arrange them on a parchment-lined baking sheet. Sprinkle with flaky sea salt and bake at 350°F for about 10 minutes, until lightly browned and crisp.

Tips for Crisp, Even Crackers

Roll evenly. Crackers bake best when they’re the same thickness. Rolling between two sheets of parchment helps, and so do rolling-pin spacer rings.

Dock the dough. Pricking each cracker a few times with a fork prevents large air bubbles. For bats and ghosts, a couple of well-placed holes can double as eyes.

Bake by color. Small shapes brown faster than large ones, so bake similar sizes together and pull the crackers once their edges turn golden. Let them cool completely on the pan; they’ll keep crisping as they cool.

Season creatively. Try a sprinkle of everything bagel seasoning, smoked paprika, or dried rosemary along with the sea salt. A brush of olive oil before baking helps toppings stick.

Store them well. Keep cooled crackers in an airtight container for up to a week. If they soften, re-crisp them in a 300°F oven for a few minutes.

How to Make Halloween Crackers Gluten-Free

These crackers are already dairy-free and nut-free, and they can be made gluten-free, too. Replace the all-purpose flour with an equal amount of a 1-to-1 gluten-free flour blend that contains xanthan gum. Gluten-free dough is more fragile, so roll it between two sheets of parchment, chill the rolled dough for 10 minutes before cutting, and use a thin spatula to move the shapes to the baking sheet. Expect a slightly more delicate, sandy texture.

More Halloween Recipes from TABLE

Make this board the centerpiece of your spread with Kelly’s Halloween Mummy Dip and Deviled Egg Spiders. Want another showpiece? Our Savory Pumpkin Dip with a Halloween Skull Cheese Board crowns a Brie skull with marigolds, and the Roasted Squash Salad with Mozzarella Skulls is a fresh side for the same table. Browse more crowd-pleasers in our Appetizer section.

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Homemade bat-shaped and ghost-shaped Halloween crackers sprinkled with sea salt.

Homemade Halloween Crackers: Easy Cookie-Cutter Crackers Kids Can Make


  • Author: Kari Moore at Le Craker
  • Total Time: 1 hour
  • Yield: 36 crackers 1x
  • Diet: Vegan

Description

Crisp, olive oil crackers made with six pantry ingredients and cut into bats, ghosts, and pumpkins with Halloween cookie cutters.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 4 tbsp olive oil
  • 1/2 cup water
  • Additional sea salt, for topping


Instructions

  1. In a medium mixing bowl, whisk together the flour, salt, and baking powder.
  2. Add the olive oil and, using a fork or your fingers, mix until combined and the mixture resembles coarse crumbs.
  3. Add the water and mix just until the dough comes together into a ball.
  4. If the dough is too crumbly, add a bit more water. If it’s too sticky, add a bit more flour. Try not to overwork the dough.
  5. Let the dough rest for 30 minutes, then roll it out on a floured surface to 1/8 inch thick.
  6. Cut into shapes using your favorite cookie cutters. Place the cut-outs on a parchment-lined baking sheet.
  7. Sprinkle with sea salt. Bake at 350°F for 10 minutes, or until lightly browned and crispy.

Notes

Gluten-free: Substitute a 1-to-1 gluten-free flour blend with xanthan gum. Roll between parchment and chill 10 minutes before cutting.

Docking: Prick each cracker with a fork to prevent bubbling.

Storage: Airtight container at room temperature up to 1 week.

  • Prep Time: 20 minutes
  • Rest Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 6 crackers
  • Calories: 230
About the Recipe Author

Kari Moore is the baker behind Le Craker, where she makes crackers from scratch.

About the Story Author

Kelly Kinsey is a Pittsburgh home cook, mom of two, and TABLE Magazine contributor who specializes in playful, family-friendly recipes for the Kids Table. A self-described seasonal curmudgeon who still goes all out for Halloween, she learned to bake at her grandmother’s side and now cooks with her own kids. Read more of her work at TABLE.

About the Photographer

BurkleHagen is a commercial food photography studio led by owner and creative director Andrew Burkle. The team specializes in photography, food styling, motion, and set styling for local and national brands, restaurants, chefs, and cookbooks. See more at burklehagen.com and on Instagram.

Subscribe to TABLE Magazine‘s print edition.

Spooky Halloween Charcuterie Board with Carrot Witch Fingers and Cheese Ghosts

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Carrot sticks on a black plate with red fingernails on them below two slices of cheese made to look like jack o lanterns.

A great charcuterie board already does most of the work at a party. It feeds a crowd, suits every appetite, and invites guests to linger. This Halloween charcuterie board adds a little mischief to the mix. Carrot witch fingers with red pepper nails reach across the board, cheese ghosts and bats flutter among the salami, and sweet potato pumpkins round out a spread that’s as wholesome as it is spooky.

The board comes from TABLE contributor Kelly Kinsey, a Pittsburgh mom of two who believes Halloween snacking doesn’t have to mean a sugar overload. Her approach is to “Halloweenify” healthy staples with a paring knife and a set of cookie cutters, then surround them with the cured meats, olives, and pickles that make any board a hit. Despite how impressive the finished board looks, every element is manageable for novice cooks of all ages.

How to Make Carrot Witch Fingers

The witch fingers are the board’s showstoppers, and they start with an ordinary bag of carrots. Peel each carrot and cut a 3-inch piece from the tapered tip end. With a paring knife, carve a small, flat shelf on the tip to make a secure spot for the fingernail. Then cut a red bell pepper into small pieces sized to fit each tip. A dab of cream cheese glues each nail in place.

For extra creepiness, use the knife to score two or three shallow lines across the middle of each carrot to look like knuckles. Arrange the fingers so they appear to be creeping in from the edge of the board.

Thick-cut cheese slices are the canvas for the rest of the spooky shapes. Kelly uses white cheese, such as Miceli Dairy mozzarella, for ghosts, and yellow and orange cheeses, such as Gouda, cheddar, and Colby from Middlefield Original Cheese, for bats, pumpkins, moons, and leaves. Ask the deli counter to slice the cheese about ¼-inch thick so the shapes hold together, then press out the designs with Halloween cookie cutters.

Kelly is still on the hunt for one ingredient. “If y’all find black cheese, let a girl know!” she says. Until then, a dark rind, a dusting of black sesame seeds, or tiny olive-slice eyes can add contrast. Save the cheese scraps left over from cutting; they’re perfect for snacking, melting into a quick mac and cheese, or tucking into the mummy dip.

Sweet Potato Pumpkins

For a sweet, earthy element, slice large sweet potatoes into ½-inch rounds and press a pumpkin-shaped cookie cutter into each one. We like to roast the cut-outs at 400°F for 20 to 25 minutes, until they’re tender with lightly caramelized edges, so they’re easy to snack on. Serve them warm or at room temperature. Kids who are wary of vegetables tend to find a pumpkin-shaped sweet potato far more convincing than a plain wedge.

How to Build a Killer Halloween Board

Once the spooky elements are ready, fill in around them with the classics Kelly relies on for “killer boards”: folds of prosciutto, thinly sliced salami, a mix of olives, Marcona almonds, pickled green beans, and a handful of popcorn or corn nuts for crunch. Start with the largest items, like the cheese and meats, then tuck smaller ones into the gaps. Place the carrot fingers last so they stay visible and look like they’re reaching for a snack. Most of the board can be prepped earlier in the day; cover the cut cheese and vegetables tightly and refrigerate until party time.

How to Make a Dairy-Free and Nut-Free Halloween Board

Dairy-free: Use dairy-free cheese blocks for the ghosts and bats; firm, sliceable varieties hold cookie-cutter shapes best. Swap the cream cheese “glue” for hummus or a dab of mashed avocado.

Nut-free: Skip the Marcona almonds and add roasted pumpkin seeds or extra popcorn for crunch. Check labels on salami and other cured meats, which are sometimes processed in facilities that handle nuts.

More Halloween Recipes from TABLE

Make this board the centerpiece of your spread with Kelly’s Halloween Mummy Dip and Deviled Egg Spiders. Want another showpiece? Our Savory Pumpkin Dip with a Halloween Skull Cheese Board crowns a Brie skull with marigolds, and the Roasted Squash Salad with Mozzarella Skulls is a fresh side for the same table. Browse more crowd-pleasers in our Appetizer section.

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Carrot sticks on a black plate with red fingernails on them below two slices of cheese made to look like jack o lanterns.

Spooky Halloween Charcuterie Board


  • Author: Kelly Kinsey
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings 1x

Description

A healthy Halloween charcuterie board with carrot witch fingers, cookie-cutter cheese ghosts and bats, and roasted sweet potato pumpkins, filled out with cured meats, olives, almonds, and pickles.


Ingredients

Scale

For the Halloween elements:

  • 1 bag carrots (about 1 lb)
  • 1 red bell pepper
  • 1/2 to 1 lb white cheese, such as mozzarella, thick-cut sliced
  • 1/2 to 1 lb yellow cheese, such as Gouda, cheddar, or Colby, thick-cut sliced
  • 2 large yams or sweet potatoes
  • 1 tbsp cream cheese

For filling out the board:

  • 1 lb prosciutto
  • 1 lb salami, thinly sliced
  • 1 lb assorted olives
  • 4 to 6 oz Marcona almonds
  • 8 oz pickled green beans
  • Popcorn or corn nuts


Instructions

For the carrot “fingers”:

  1. Peel the carrots and cut each about 3 inches from the tip.
  2. Carve a small shelf on each carrot tip to make a secure spot for the red pepper fingernail.
  3. Slice the red bell pepper into small pieces sized to fit the carrot tips. Use a dab of cream cheese to secure each “nail” in place.

For the cheese ghosts and bats and sweet potato pumpkins:

  1. Use Halloween cookie cutters to cut ghosts from the white cheese and bats, pumpkins, moons, and leaves from the yellow cheese.
  2. Slice the yams into 1/2-inch-thick rounds and press the pumpkin cookie cutter into each to imprint or cut out the design.
  3. Optional: Roast the sweet potato pumpkins on a parchment-lined sheet at 400°F for 20 to 25 minutes, until tender.

To assemble:

  1. Arrange the cheeses and meats on a large board, then fill in with olives, almonds, pickled green beans, popcorn or corn nuts, and the sweet potato pumpkins. Add the carrot fingers last.

Notes

Dairy-free: Use firm dairy-free cheese blocks for cut-outs; use hummus instead of cream cheese to attach the nails.

Nut-free: Omit Marcona almonds; add roasted pumpkin seeds or extra popcorn. Check cured-meat labels for cross-contact.

Editor’s note: The original recipe does not specify cooking the sweet potatoes; the optional roasting step is a TABLE suggestion.

Make ahead: Cut vegetables and cheese up to 8 hours ahead; cover tightly and refrigerate.

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: No-Cook (with optional roasting)
  • Cuisine: American

Nutrition

  • Serving Size: 1/16 of board
  • Calories: 480
About the Recipe Author

Kelly Kinsey is a Pittsburgh home cook, mom of two, and TABLE Magazine contributor who specializes in playful, family-friendly recipes for the Kids Table. A self-described seasonal curmudgeon who still goes all out for Halloween, she learned to bake at her grandmother’s side and now cooks with her own kids. Read more of her work at TABLE.

About the Photographer

BurkleHagen is a commercial food photography studio led by owner and creative director Andrew Burkle. The team specializes in photography, food styling, motion, and set styling for local and national brands, restaurants, chefs, and cookbooks. See more at burklehagen.com and on Instagram.

Subscribe to TABLE Magazine‘s print edition.

Deviled Egg Spiders: An Easy Halloween Appetizer with Bacon and Scallions

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Deviled eggs topped with black olive spiders on a Halloween serving platter.

Every Halloween, somebody steps on a plastic spider hiding in the carpet. These spiders are much better company. Each one perches on a creamy deviled egg, its black olive body and legs stretched across a swirl of yolk filling flecked with crisp bacon and fresh scallion. They look like they might scuttle off the platter, and they disappear just as quickly.

The recipe comes from TABLE contributor Kelly Kinsey, who admits to a touch of seasonal curmudgeonry but makes up for it with a mad-scientist approach to Halloween cooking. Her goal is simple: trade some of the season’s sugar rush for real food that still feels like a treat. Deviled eggs fit the bill perfectly. They’re packed with protein, easy to make ahead, and they welcome a little creepy decoration.

What Makes These Halloween Deviled Eggs Different

Classic deviled eggs lean on mayonnaise. Kelly uses sour cream instead, which gives the filling a lighter, tangier flavor and a silky texture that pipes beautifully. For mustard, she likes a pale ale-style mustard from Trader Joe’s, which adds a malty depth that plain yellow mustard can’t match. Dijon or a good stone-ground mustard works, too.

The mix-ins make these eggs worth a second trip to the platter. Finely chopped bacon adds smoky crunch, and a sliced scallion brings a fresh, oniony bite. A pinch of salt and pepper is all the seasoning they need. If you like your filling extra creamy, add more sour cream a spoonful at a time until it’s as smooth as you want.

How to Make Black Olive Spiders

The spiders look intricate, but they take just two cuts. Slice a pitted black olive in half lengthwise. One half becomes the spider’s body; set it, cut side down, in the center of the filling. Slice the other half crosswise into thin, curved strips. Those arcs become the legs. Arrange four on each side of the body, curving them outward so they look like they’re crawling.

This is an ideal job for kids. Olives are forgiving, legs can go anywhere, and a spider with a few extra limbs only looks more alarming. Let young helpers do the decorating while an adult handles the knife work.

Tips for Perfect Deviled Egg Spiders

Start with easy-peel eggs. Eggs that are a week or so old peel more cleanly than very fresh ones. Cook them in boiling water for 12 minutes, then plunge them into an ice bath before peeling.

Pipe for a polished look. Spoon the filling into a piping bag or a zip-top bag with one corner snipped off. It’s faster than spooning and gives each egg a neat, generous swirl. Just chop the bacon and scallion very finely so they don’t clog the tip.

Make them ahead. Boil and peel the eggs and mix the filling up to a day ahead, storing the whites and filling separately in the refrigerator. Pipe and add the spiders within a few hours of serving.

Travel smart. A deviled egg carrier or a muffin tin keeps the eggs upright on the way to a party.

Keep them cold. Deviled eggs shouldn’t sit at room temperature for more than two hours. For a long party, nestle the platter over a tray of crushed ice, or set out a dozen at a time and refill from the refrigerator as the spiders disappear.

Mix up the colors. Green olives make lighter, more cartoonish spiders, and a dusting of smoked paprika over the filling gives the eggs a fiery orange glow.

How to Make Deviled Egg Spiders Gluten-Free and Dairy-Free

Gluten-free: Mustards made with beer, including pale ale-style mustards, typically contain gluten. Swap in a Dijon or yellow mustard labeled gluten-free, and check that your bacon is gluten-free, too.

Dairy-free: Replace the sour cream with an equal amount of mayonnaise or a plant-based sour cream. Mayonnaise is traditionally made with eggs and oil, not dairy, and gives the filling a classic, rich flavor.

More Halloween Recipes from TABLE

Round out your party table with Kelly’s warm, cheesy Halloween Mummy Dip. For more creepy-crawlies, make our blackberry Berry Scary Spider Treats, and for a bigger spread, explore 8 Spooky-Good Halloween Party Recipes, including Jack O’Lantern Roasted Beets. Need a drink for the grown-ups? Try our Pumpkin Spice Martini.

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Deviled eggs topped with black olive spiders on a Halloween serving platter.

Deviled Egg Spiders


  • Author: Kelly Kinsey
  • Total Time: 40 minutes
  • Yield: 12 deviled egg halves (6 servings) 1x

Description

Creamy deviled eggs made with sour cream, pale ale mustard, bacon, and scallion, topped with black olive spiders for a fun, protein-packed Halloween appetizer.


Ingredients

Scale
  • 6 hard-boiled eggs, peeled
  • 1/4 cup sour cream, plus more as needed
  • 1 tbsp mustard (such as Trader Joe’s pale ale mustard)
  • 1/8 tsp salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 1 scallion, finely chopped
  • 2 slices cooked bacon, finely chopped
  • 6 pitted black olives, for spiders


Instructions

  1. Cut the eggs in half lengthwise.
  2. Scoop out the yolks and add them to a mixing bowl.
  3. Mash the yolks with a fork, then fold in the sour cream, mustard, salt, pepper, scallion, and bacon, mixing well.
  4. Add more sour cream, a spoonful at a time, until the filling reaches your desired consistency.
  5. Pipe or spoon the filling into the egg white halves.
  6. Halve each olive lengthwise. Place one half, cut side down, on each egg as the spider’s body. Slice the remaining halves crosswise into thin strips and arrange four on each side of the body as legs.

Notes

To hard-boil eggs: Lower eggs into boiling water and cook 12 minutes. Transfer to an ice bath for 5 minutes, then peel.

Gluten-free: Beer-based mustards typically contain gluten. Use a Dijon or yellow mustard labeled gluten-free, and check bacon labels.

Dairy-free: Replace sour cream with an equal amount of mayonnaise or plant-based sour cream.

Make ahead: Store whites and filling separately, refrigerated, up to 1 day. Fill and decorate within a few hours of serving.

Editor’s note: The original recipe calls for olive spiders in the method; olives have been added to the ingredient list.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 2 deviled egg halves
  • Calories: 115
About the Recipe Author

Kelly Kinsey is a Pittsburgh home cook, mom of two, and TABLE Magazine contributor who specializes in playful, family-friendly recipes for the Kids Table. A self-described seasonal curmudgeon who still goes all out for Halloween, she learned to bake at her grandmother’s side and now cooks with her own kids. Read more of her work at TABLE.

About the Photographer

BurkleHagen is a commercial food photography studio led by owner and creative director Andrew Burkle. The team specializes in photography, food styling, motion, and set styling for local and national brands, restaurants, chefs, and cookbooks. See more at burklehagen.com and on Instagram.

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Collier’s Cuts: Up Close and Deceptive With Fraudster Elizabeth Holmes in ‘You Can See Everything’

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Elizabeth Holmes stands in her kitchen with Nathan Fielder behind her in the background.
An orange rating card for You Can See Everything with a picture of Elizabeth Holmes and a 4/5 star rating.

It’s an unlikely choice for the week’s most hotly anticipated new movie: A three-hour documentary about a comedian hanging out with a convicted fraudster. Yet there’s such a car-crash appeal to You Can See Everything, in which directors Nathan Fielder and Lance Oppenheim spend days with Theranos founder Elizabeth Holmes, that crowds have lined up to see it.

You Can See Everything Documents Elizabeth Holmes’ Final Days of Freedom

Holmes, who was convicted of fraud related to her once-vaunted medical startup, Theranos, remains a beguiling figure. She’s never admitted her guilt, even in the face of monumental evidence, and has maintained a persecuted stance and an irrational optimism even as her empire fell. It’s difficult to get a read on her: Is she naive and idealistic or calculating and manipulative?

After three hours of You Can See Everything, I don’t have an answer. That’s to the film’s credit.

Holmes and her partner, Billy Evans, invited comedian and filmmaker Fielder and acclaimed documentarian (and director of the recently released Primetime) Lance Oppenheim to spend several weeks with them as incarceration loomed. Fielder, who serves more as an interviewer and a character than a filmmaker, immediately asks an obvious question: Was he selected because he’s not a serious journalist?

Holmes evades the question, but the uncertainty is immediately established — and doesn’t dissipate.

Nathan Fielder Is Another Unreliable Narrator in a Swamp of Confusion

To watch You Can See Everything is to witness three people — Holmes, Fielder and Evans — compete to out-sincere one another. Holmes says she wants a chance to demonstrate who she really is but always seems to be performing. Fielder plays the role of legitimate journalist but can’t resist inserting himself into his subject’s lives. Evans insists he’s operating in his partner’s interests but is clearly engaged in building his own brand.

It falls to one additional player (whose identity I won’t divulge) to point out the disingenuous behavior exhibited by every player in this unusual drama — in spite of the fact that she herself is also clearly, and sometimes literally, performing.

Most documentaries aim to convince the viewer of a perspective; You Can See Everything remains permanently in search of one. In that regard, it’s a noble example of the form; these filmmakers clearly followed the story as it evolved, even as it spun into something very different from what was intended.

It May Be More Fiction Than Nonfiction, But It’s Fascinating and Entertaining

There are already those who have accused You Can See Everything of being pure performance. It’s a charge that makes a certain sense; long stretches are almost certainly bits of acting rather than fly-on-the-wall observation.

To get bogged down in a Catfish-style debate over verisimilitude is, however, to miss the point. You Can See Everything is a remarkable document of the weaknesses of pursuing clarity in a post-truth world. It’s not that Fielder and Oppenheim can’t uncover the hidden reality behind Holmes’ surface; it’s that reality, in this case, may not even exist. There are only layers and layers of intention, misunderstanding and (perhaps) deceit.

Some may find that depressing; I found it exhilarating. In both quantum mechanics and human relations, the outcome changes when it’s observed. You Can See Everything may not be the most grounded documentary you’ll see, but it’s quite possibly the most alive.

Whalefall, Street Fighter and Sense & Sensibility All Hit Theaters This Weekend

Based on a well-regarded novel by Daniel Kraus, Whalefall has a setting both novel and … well, Biblical. Jay (Austin Abrams), mourning the death of his estranged father (Josh Brolin), heads into the ocean for a bit of SCUBA diving — only to be accidentally swallowed by a passing sperm whale. With 40 minutes of oxygen in his tank, Jay needs to figure out how one escapes from the belly of a whale. About half of Whalefall takes place inside the great mammal; those scenes are thrilling, viscerally upsetting and well-performed. The frame story, about Jay’s relationship with his iron-jaw Dad, is less entertaining. But you’ll be glued to your seat anyway.

The likely box-office winner — if not the most prominent movie in this week’s film-world discourse — is Street Fighter, a new movie adaptation of the popular video-game franchise. The movie assembled an intriguingly oddball cast to fill out the game’s roster, including Jason Momoa as Blanka, Curtis “50 Cent” Jackson as Balrog, David Dastmalchian as M. Bison and Cody Rhodes as Guile. Trailers look fun enough — and it won’t have trouble surpassing the quality of the 1994 adaptation with Jean-Claude Van Damme.

Back to a Classic

The timing seems odd on the release of Sense and Sensibility, another adaptation of Jane Austen’s beloved novel. It’d be less surprising to see this take hit theaters somewhere adjacent the Valentine’s Day — a la this year’s Wuthering Heights — or closer to the end of the year, if an awards play was forthcoming. Still, early reviews have been positive for British director Georgia Oakley’s work; the film stars Daisy Edgar-Jones as Elinor Dashwood and George MacKay as Edward Ferrars.

Whalefall will be one of two films in this week’s Top Ten starring up-and-comer Austin Abrams, who also leads the recent horror hit Resident Evil — a film I’d call the best new horror flick of this Halloween season. Elsewhere at the multiplex, don’t expect The Social Reckoning to stick around for too long; it debuted in a dismal seventh place (although I liked it more than most critics). Aaron Sorkin’s film joins the widely panned Digger as this month’s high-profile flops; unlike Social Reckoning, I agree with the consensus on Digger and recommend that you avoid it unless morbidly curious.

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 A24

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