Three-time James Beard Award semifinalist Kristin Butterworth of Cork & Crust shares the smoky spruce brine and custardy sage stuffing bread pudding behind her Thanksgiving turkey.

Chef Roger Li of Umami and The Parlor Dim Sum soaks his Thanksgiving turkey in tangy kimchi and buttermilk, then smothers it in a star anise-scented pho gravy.

Chef Kevin Hermann brines and smokes a turkey breast, then folds it into fluffy masa with chile-rich salsa roja for a holiday tamale feast that feeds 12.

Fire-roasted tomatoes, carrot, celery, and homemade turkey stock turn Thanksgiving leftovers into a light, warming one-pot soup.

Melted butter, hot wing sauce, and garlic turn shredded turkey into spicy little sandwiches topped with blue cheese dressing and crunchy celery.

Two easy turkey salad recipes, one creamy with eggs and mustard and one bright with Greek yogurt, curry, apple, and cucumber.

Layer corn tortillas, shredded turkey, black beans, corn, and cheese under green enchilada sauce for an easy no-roll bake that feeds a crowd.

Thirty-five years after Pittsburgh’s Soldiers and Sailors Memorial Hall gave Hannibal Lecter his cage, TABLE serves up eight lamb recipes for a watch party worth screaming about.

Piped stripes of mashed potatoes and a pair of candy eyes mummify our classic shepherd’s pie. Baked in individual crocks, it’s buffet-friendly and perfect for your next gathering of goblins.