My internship at Saveur magazine has come to an end. During my stay one of the recipes we tested for the Thanksgiving issue (out now) was a variation on an eastern European dish called choucroute garni. A traditional choucroute garni usually consists of saurkraut, potatoes, riesling and a mix of various meat products such as tongue, sausages (such as knackwurst or bratwurst) and bacon. This variation uses turkey in the place of some of the meats, slab bacon and Granny Smith apples. Watch as Hunter Lewis, kitchen director (and my boss) prepares the dish and take a peak inside the test kitchen.
Above photo by Todd Coleman
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