Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sometimes the parts are better than the whole. Take turkey. It’s not that a perfectly roasted bird isn’t delicious, but when you look beyond the expected, fall’s favorite fowl becomes an even more exciting and versatile proposition. Broken down into thighs, drumsticks, and breast, each of these cuts—which are all easily found in grocery stores—can be prepared in clever new ways. Here, the thigh is stuffed with sausage and porcini, the breast is rubbed with an herb paste and topped with pancetta, and the drumstick meat is pulled off the bone and added to a spicy mole sauce. The big bird had better watch its back this year.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks