Brown turkey with onions and garlic, drain. Put in slow cooker and add remaining ingredients. Stir. Cook on low for 6 to 8 hours. Submitted by Jo Sana Maul, Wintersville
A comforting meal on a cold winter’s day, this classic Hungarian inspired dish uses mixed chicken pieces so everyone—dark and white meat lovers—gets their favorite.
Stock may be stored in the refrigerator for up to three days or frozen for up to three months.
Turkey is central to a Thanksgiving menu, the dish that all others revolve around. Make sure you’re armed with the techniques that will result in a juicy, succulent bird. One of the most important is the resting time. Don’t skimp on that.
This recipe makes a five-pound chicken.
Yellow split peas have a more delicate flavor and prettier color than their green cousin but either one creates a hearty soup that draws a lot of flavor and meat from smoked ham hocks. Letting the finished soup sit or “cure” in the refrigerator for a couple of days will continue to improve the flavor.
You don’t need to be a gourmet chef to eat healthy while camping. Try these veggies on the fire at your next outdoor excursion.
After a day on the trails what could be better than a hearty bowl of buffalo chicken chili made on the campfire. The key to outdoor cooking is simplicity and creativity.