A slice of this turkey roulade, stuffed with bacon and wild mushrooms and topped with bourbon gravy, is the antidote to a dry Thanksgiving bird. Beyond that, making a roulade from precut turkey breast spares your kitchen the boning and portioning that comes with whole-turkey prep.
Applewood Smoked Bacon
Scrumptious pimento cheese dip with a kick from Executive Chef Tommy Simpson at Searsucker Austin.
Here’s a hip holiday side dish from my friends at Boudro’s and Zinc. The roasted butternut squash is an awesome addition to a bacon Brussels sprouts hash that takes mere minutes on the stove to prepare!
This is the BEST potato salad from my dear friends at Zinc Bistro & Wine Bar…it’s served with the most delicious short rib sandwich I’ver ever tasted! Enjoy!