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Turkey Sausage Breakfast Sandwich

Photo by Deb Lindsey for The Washington Post   A handy, protein-packed breakfast sandwich option, these homemade turkey sausage patties are simple to prepare and can be refrigerated or frozen in advance. You mix into the ground poultry with a medley of quintessential breakfast-sausage seasonings: fennel seed, sage, thyme, garlic, salt, pepper and a pinchRead More

Turkey Almond Stir Fry

  I came up with this recipe as a way to use up leftover turkey from Thanksgiving, but is is also a great way to use leftover rotisserie or roasted chicken other times of the year. Feel free to sub in or add any vegetables you may have on hand, such as sliced bell peppers,Read More

Roasted Vegetable Hash and Egg

Photo by Deb Lindsey for The Washington Post This savory vegetable hash makes the most of leftover roasted vegetables: You start by cooking chopped onions until they are browned and crisped around the edges. That makes for a bold flavor base that is used in just about every type of cuisine, so it works noRead More

Sweet Potato Casserole with Pecan Topping

  This comforting, easy-to-make Sweet Potato Casserole with Pecan Topping is one you definitely want on your table at Thanksgiving, or anytime you want those warm, cozy holiday meal vibes. It is creamy and delicately sweet, with real sweet potato flavor shining through, and a crunchy topping of pecans. It’s better-for-you too, with no creamRead More

Pork and Broccolini Stir-Fry with Kimchi

Photo by Deb Lindsey for The Washington Post   This quick stir-fry relies on kimchi to add complex umami flavor to pork and broccolini. Serve with cooked brown rice. Storage: Refrigerate for up to 3 days. Where to buy: Kimchi can be found at well-stocked supermarkets and Asian markets.   Pork and Broccolini Stir-Fry with Kimchi  Read More