This Latin version of cornbread stuffing is savory and spicy. Both corn and cornbread stuffing are added to the mix, along with jalapeños and cilantro. It's a real treat for your family holiday meal.
Host a ranch-style Thanksgiving day feast with these tried-and-true recipes for appetizers, sides, turkey and desserts from Food Network's Ree Drummond.
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!
Classic cornbread-based stuffing gets a little spicy with the addition of chorizo sausage and roasted poblano peppers.
It's a two-for-one today kids! One of my best recipes, plus a recap of our awesome South African Thanksgiving. I've been meaning to post this since ... oh, well, Thanksgiving! But with all the Kgalagadi pictures to sort and post ... ehhh! Anyhoo, as yesterday I did pupusas, I thought today I would do my other favorite celebratory meal: Salvadoran Turkey, or as we say, Chumpe! (PS, if you say "chumpe" to anyone outside El Salvador they won't know what you mean. It's a strictly Salvadoran word, derived from the indigenous Pipil language, but I digress.) Here is the Pan con Chumpe, a saucy, drippy sandwich packed with Salvadoran turkey, veggies and delicious sauce. As Thanksgiving was coming 'round, our friends the Glasses very generously invited us all to their house to celebrate it. As South Africa doesn't celebrate Thanksgiving, it was all new to them. They were delighted to help us and we were delighted to share one of our favorite holidays with our adopted South African family. South African turkeys tend to be a lot smaller than the massive 25-pounders we get in the States. We didn't think that one turkey was going to be enough for everyone who was coming to dinner, so we decided to make two turkeys. So Gill made one, a lovely, savory, herb-encrusted roasted beast, and I made a Salvadoran one. This is my mother's recipe. Made a bit differently than most chumpes are, but SO, so, SOOOO good. And best part is that since it's essentially stewed, it's even better made the night before, which can make planning a big feast a heck of a lot easier. If I do make it the night before, I leave it to cool all night in the oven, then in the morning take it apart, slice the breasts, and chunk off the dark meat. Put the slices/pieces into baking dishes, cover with some of the sauce and put in fridge. Then, when you're ready to eat, reheat them gently in the oven and the leftover sauce can be quickly zapped in the microwave. Oh, and one more thing, while this is a recipe for the whole bird, you can easily adapt it to just make a turkey breast or a couple of thighs or drumsticks for a less fancy dinner. A couple of thighs make a great Sunday dinner. So now, finally, onto the recipe! Ingredients: Turkey (I used about a 14 pounder) Rolls Romaine (Cos) lettuce Slices of tomatoes Slices of peeled cucumber Thin slices of radishes Watercress Marinade: 1/4 cup of softened butter 1/4 cup of Worcestershire sauce 1/4 cup of yellow mustard 1 Tablespoon coarse salt (or 1 1/2 teaspoons fine salt) 1 1/2 teaspoons fresh cracked ground pepper 1 1/2 teaspoons Adobo or other favorite savory spice blend, I used cajun this time Sauce: 2 medium green peppers, whole 2 medium onions, quartered 2 large cans chopped tomatoes 1 small can tomato and onion mix 1 very big handful cilantro/coriander 1 very big handful flat leaf parsley 2 celery sticks, chopped 3 bay leaves Salt and pepper to taste 1/2 - 1 teaspoon sugar (optional) Lots of olives, whatever style are your favorite. I use Kalamata. Procedure: Wash turkey well inside and out. Pat dry. Mix all marinade ingredients together into a liquidy paste. Don't worry if it's not a perfectly smooth mixture (I often forget to leave the butter out to soften and end up with little lumps of cold butter in the marinade. Not to worry.) Bathe the turkey in the marinade, inside and out and between the skin of the breast and the meat. (The skin really isn't a big deal with this recipe, so don't worry if it rips.) Then take a very sharp, small knife and poke holes in the turkey, all over, front back, breast, thighs, etc. Leave to marinade overnight in the fridge. The next day: Take turkey out and in a deep roaster, put it in a hot oven (400F/200C). Let it brown, probably about 30-40 minutes, start to check it after 20 minutes. Then turn it to brown the other side. This can be a bit tricky. As you can see, it took lots of weird kitchen utensils and three of us to do it: Now, as the other side browns, you can make the sauce: Put the quartered onions and green peppers in a dry pan over high heat. Blister the heck out of them: When good and charred, split the peppers in half and take out the seeds. Add them (in rough chunks) along with the onions into a big bowl with all the other sauce ingredients, except the bay leaves and the olives. Blend, blend, blend till smooth: Then pour over the browned turkey: Add olives and tuck in the bay leaves: I usually wait till it's cooked a couple of hours before I add salt/pepper as the marinade will flavor the sauce. I will also add a half to a full teaspoon of sugar if the tomatoes aren't very sweet and the sauce tastes a bit "acidy." Lower the heat (350F/175C) and bake the turkey for approximately 3 hours or until it's basically falling off the bones. If it starts to get too browned at the end, cover with foil. And there you go! That's it! Can you believe that I didn't get a picture of the chumpe when it was out of the oven? You must forgive me but with all the pies and the other turkey and the side dishes ... things got hectic! Now, you can have the chumpe with rice and salad, or as "Pan con Chumpe," which is my favorite way, so that's how we had it: Basically, you just stuff a lovely roll (Ciabatta, french, etc.) with lots of turkey meat, romaine (a.k.a cos) lettuce, slices of tomato, slices of cucumber, thin slices of radishes, watercress (if you like it). Then top it with tons of sauce and ... curtido! Yes, the same stuff that I mentioned yesterday that we eat with pupusas. And yes, the recipe is coming tomorrow! It makes for a pretty huge sandwich. How do you eat such a huge thing? Like this: How's that again? Like this!: Making the crazy eye is really important! Notice how lovely and sweet Aaron looks while I look like a maniacal, starving cave woman (which, after cooking for 24 hours, I probably was.) It really was the perfect Thanksgiving, as two turkeys (one American style with Aaron's family, one Salvadoran with my family) is how we always celebrate! And along with all the trimmings, we made homemade pies! From complete scratch! Fresh pumpkin, cooked down for the pies; there's no such thing as canned pumpkin in South Africa: The pies in progress: Here's Gill's gorgeous turkey: Aaron, being "the man of the house" and carving it!: Everything turned out wonderfully! The table was gorgeous and groaning with all the food: And then dessert came! Look at how scrumptious the pumpkin pie turned out! And the Cherry Pie ... Cherry pie is Aaron's favorite ... can you tell? He's so cute ... I can practically see the drool ... And here is Aaron's pie plate. Every year Aaron has at least 4 different kinds of pies, and this year was no different: pumpkin, cherry, pecan and apple: I wasn't far behind ;o) Kids, it doesn't get better than panes con chumpe, with stuffing and cranberry sauce, finished with homemade pumpkin pie, enjoyed with a bunch of jolly South Africans (and some Norwegian visitors thrown in for good measure.) And though we missed our families very much, I can definitely say that this was one of our best Thanksgivings ever! P.S.: Big thank you to Bron Glass for taking most of the pictures in this post!!! You are a photographer extraordinaire girl!
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!
Searching for a way to get perfect dark and white meat from your holiday turkey? Roast turkey parts instead of a whole bird!
So while these turkey enchiladas would be great for Black Friday, they would be equally delicious anytime. You can always replace the turkey with shredded chicken and then this dish becomes an EASY everyday kind of meal.
A hearty and sticky rice dish of the Philippines that is similar to paella. This Arroz Valenciana is loaded with vegetables, vegan chicken and vegan chorizo, and is easy to prepare.
Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!
This holiday season, serve Alton Brown's most-popular recipe: a brined and roasted turkey from Good Eats on Food Network.
My mother in law Marta Bilbao (Basulto) is an amazing woman from Cuba…every year she makes the most amazing roast pork for Christmas Eve…I always destroy it (last night included)! I was…
If you are up for a little fun experimentation and love Mexican food, this Thanksgiving menu is for you! Traditional flavors with a twist are featured.
If there is one thing any respectable Southern Californian will tell you to do while in SoCal, it is to visit Porto's Bakery. With three locations to
It's a two-for-one today kids! One of my best recipes, plus a recap of our awesome South African Thanksgiving. I've been meaning to post this since ... oh, well, Thanksgiving! But with all the Kgalagadi pictures to sort and post ... ehhh! Anyhoo, as yesterday I did pupusas, I thought today I would do my other favorite celebratory meal: Salvadoran Turkey, or as we say, Chumpe! (PS, if you say "chumpe" to anyone outside El Salvador they won't know what you mean. It's a strictly Salvadoran word, derived from the indigenous Pipil language, but I digress.) Here is the Pan con Chumpe, a saucy, drippy sandwich packed with Salvadoran turkey, veggies and delicious sauce. As Thanksgiving was coming 'round, our friends the Glasses very generously invited us all to their house to celebrate it. As South Africa doesn't celebrate Thanksgiving, it was all new to them. They were delighted to help us and we were delighted to share one of our favorite holidays with our adopted South African family. South African turkeys tend to be a lot smaller than the massive 25-pounders we get in the States. We didn't think that one turkey was going to be enough for everyone who was coming to dinner, so we decided to make two turkeys. So Gill made one, a lovely, savory, herb-encrusted roasted beast, and I made a Salvadoran one. This is my mother's recipe. Made a bit differently than most chumpes are, but SO, so, SOOOO good. And best part is that since it's essentially stewed, it's even better made the night before, which can make planning a big feast a heck of a lot easier. If I do make it the night before, I leave it to cool all night in the oven, then in the morning take it apart, slice the breasts, and chunk off the dark meat. Put the slices/pieces into baking dishes, cover with some of the sauce and put in fridge. Then, when you're ready to eat, reheat them gently in the oven and the leftover sauce can be quickly zapped in the microwave. Oh, and one more thing, while this is a recipe for the whole bird, you can easily adapt it to just make a turkey breast or a couple of thighs or drumsticks for a less fancy dinner. A couple of thighs make a great Sunday dinner. So now, finally, onto the recipe! Ingredients: Turkey (I used about a 14 pounder) Rolls Romaine (Cos) lettuce Slices of tomatoes Slices of peeled cucumber Thin slices of radishes Watercress Marinade: 1/4 cup of softened butter 1/4 cup of Worcestershire sauce 1/4 cup of yellow mustard 1 Tablespoon coarse salt (or 1 1/2 teaspoons fine salt) 1 1/2 teaspoons fresh cracked ground pepper 1 1/2 teaspoons Adobo or other favorite savory spice blend, I used cajun this time Sauce: 2 medium green peppers, whole 2 medium onions, quartered 2 large cans chopped tomatoes 1 small can tomato and onion mix 1 very big handful cilantro/coriander 1 very big handful flat leaf parsley 2 celery sticks, chopped 3 bay leaves Salt and pepper to taste 1/2 - 1 teaspoon sugar (optional) Lots of olives, whatever style are your favorite. I use Kalamata. Procedure: Wash turkey well inside and out. Pat dry. Mix all marinade ingredients together into a liquidy paste. Don't worry if it's not a perfectly smooth mixture (I often forget to leave the butter out to soften and end up with little lumps of cold butter in the marinade. Not to worry.) Bathe the turkey in the marinade, inside and out and between the skin of the breast and the meat. (The skin really isn't a big deal with this recipe, so don't worry if it rips.) Then take a very sharp, small knife and poke holes in the turkey, all over, front back, breast, thighs, etc. Leave to marinade overnight in the fridge. The next day: Take turkey out and in a deep roaster, put it in a hot oven (400F/200C). Let it brown, probably about 30-40 minutes, start to check it after 20 minutes. Then turn it to brown the other side. This can be a bit tricky. As you can see, it took lots of weird kitchen utensils and three of us to do it: Now, as the other side browns, you can make the sauce: Put the quartered onions and green peppers in a dry pan over high heat. Blister the heck out of them: When good and charred, split the peppers in half and take out the seeds. Add them (in rough chunks) along with the onions into a big bowl with all the other sauce ingredients, except the bay leaves and the olives. Blend, blend, blend till smooth: Then pour over the browned turkey: Add olives and tuck in the bay leaves: I usually wait till it's cooked a couple of hours before I add salt/pepper as the marinade will flavor the sauce. I will also add a half to a full teaspoon of sugar if the tomatoes aren't very sweet and the sauce tastes a bit "acidy." Lower the heat (350F/175C) and bake the turkey for approximately 3 hours or until it's basically falling off the bones. If it starts to get too browned at the end, cover with foil. And there you go! That's it! Can you believe that I didn't get a picture of the chumpe when it was out of the oven? You must forgive me but with all the pies and the other turkey and the side dishes ... things got hectic! Now, you can have the chumpe with rice and salad, or as "Pan con Chumpe," which is my favorite way, so that's how we had it: Basically, you just stuff a lovely roll (Ciabatta, french, etc.) with lots of turkey meat, romaine (a.k.a cos) lettuce, slices of tomato, slices of cucumber, thin slices of radishes, watercress (if you like it). Then top it with tons of sauce and ... curtido! Yes, the same stuff that I mentioned yesterday that we eat with pupusas. And yes, the recipe is coming tomorrow! It makes for a pretty huge sandwich. How do you eat such a huge thing? Like this: How's that again? Like this!: Making the crazy eye is really important! Notice how lovely and sweet Aaron looks while I look like a maniacal, starving cave woman (which, after cooking for 24 hours, I probably was.) It really was the perfect Thanksgiving, as two turkeys (one American style with Aaron's family, one Salvadoran with my family) is how we always celebrate! And along with all the trimmings, we made homemade pies! From complete scratch! Fresh pumpkin, cooked down for the pies; there's no such thing as canned pumpkin in South Africa: The pies in progress: Here's Gill's gorgeous turkey: Aaron, being "the man of the house" and carving it!: Everything turned out wonderfully! The table was gorgeous and groaning with all the food: And then dessert came! Look at how scrumptious the pumpkin pie turned out! And the Cherry Pie ... Cherry pie is Aaron's favorite ... can you tell? He's so cute ... I can practically see the drool ... And here is Aaron's pie plate. Every year Aaron has at least 4 different kinds of pies, and this year was no different: pumpkin, cherry, pecan and apple: I wasn't far behind ;o) Kids, it doesn't get better than panes con chumpe, with stuffing and cranberry sauce, finished with homemade pumpkin pie, enjoyed with a bunch of jolly South Africans (and some Norwegian visitors thrown in for good measure.) And though we missed our families very much, I can definitely say that this was one of our best Thanksgivings ever! P.S.: Big thank you to Bron Glass for taking most of the pictures in this post!!! You are a photographer extraordinaire girl!
Transform your leftover Thanksgiving turkey into wonderfully crispy and juicy shreds that are a dead ringer for carnitas, minus all the lard and time involved.
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.
Looking for Nochebuena food ideas or Puerto Rican Christmas food? Recipes for a traditional Puerto Rican Christmas dinner (recetas para Nochebuena).
This is my Tata's recipe, very rustic filling delicious rich tomato and red wine based meat dish, it's turkey legs cut into large rounds simmered slowly until the meat if falling of the bone with chunks of potato and carrot. I'm not sure if any other Cubans or Spaniards make this dish, but it's cooked in a very typical Cuban fashion (onions, garlic, bell peppers, tomatoes, wine, generous amounts of olive oil, etc,) then again it could be Spanish to? Ingredients: -2 1/2 lbs. Turkey legs cut into large rounds (excess skin removed and with long slits on the side) -1 1/2 lbs. Turkey wing cut into segments (most of the skin removed) -1 large green bell pepper minced -1 large onion minced -1 head garlic peeled mashed to a paste -2 1/2 cups tomato sauce or pureed tomatoes -1 1/2-2 cups red wine -2-3 cups water (depends how thick or thin you want your sauce) -1 teaspoon ground cumin -2-3 bay leaves -salt to taste (atleast 1 1/2 teaspoon ) -4 potatoes peeled and halved -8 carrots cut into large chunks peeled (about 1 pound) -1/2 a bunch of washed clean minced cilantro or parsley (about 1 cup after minced) -about 2-3 tablespoons oil that can stand high smoking point to brown meat (like canola or other vegetable oil although traditionally lard would be used I assume I just used canola but next time I'll use lard ;) olive oil would smoke and get it's flavor destroyed, eh I'm not sure my grandmother just does it like this. -extra-virgin olive oil about 1/2 cup? Directions: (1)Wash and clean the turkey meat. Pat dry. Season with salt. Heat on very high heat the pan until it's really hot, add oil (not the olive oil just an oil that can stand high heat like canola, or other vegetable oil or lard) it will quickly heat to almost a smoking point, add meat and brown on all sides (about 4 minutes on each side or longer but be careful don't turn the bottom of the pan completely black just let it brown and a little black is not bad you will need the drippings to form the sauce and deglaze if it's all black then you ruined your sauce) (2)Set turkey aside in a seperate plate, now lower heat to medium and add extra-virgin oil, add minced onion and bell pepper, stir well scraping the bottom, let it cook down atleast 5-7 minutes. Make some space pour more olive oil and sautee garlic with onion and bell pepper about 3-4 minutes. Now add ground cumin and bay leaves and sautee another minute. (3)Add red wine and crank up heat so it bubbles and deglaze the pan when the wine reduces somewhat add tomato sauce and cook down the tomato sauce for about 5-6 minutes on medium high stiring occasionally. (3)Add water now and bring to a rolling boil, add turkey legs and wings back along with any oil and drippings it released, spoon sauce over it and coat well. Cover and well and cook for about 1 1/2 hours on low heat (4)After about 1 1/2 hours uncover and add carrot and potatoes if nessecary add more water incorporate well (don't mix roughly you'll break the tender meat just swoosh the pan around to coat well) cover and cook another 1/2 hour. (5)When done turn off heat and add minced cilantro or parsley for color. Serve with lots of white rice to soak up the sauce this dish can stand alone but if you wish you could accompany it with a raw salad and a cuban black bean soup or something. We ate it with a bunch of sides (because we had leftovers vegetable sides in the fridge like pickled purple beets, pickled golden beets, and guacamole that was not mashed but had everything cut in chunks that we needed to finish) Note: -I used 2 1/2 lbs turkey legs and 1 1/2 lbs turkey wings for a total of 4 lbs of meat. If you wish you can use 4 lbs. of turkey legs instead (which is about 4 turkey legs). I just thought the wing would lend good flavor. -After recieving some comments from some trusted Cuban cooks (Marilyn from "My Cuban Traumas" and one of my readers Mamey aka Omar) I learned this dish is a "Turkey Fricassee" and is the secondary dish for Christmas eve and the "Lechon" (roast pork) is the first. Variation on this dish -Also this dish can be made without the carrot and added to it can be a combination of pimiento stuffed olives (about 1/4- 1/2 cup), raisins (about 1/2 cup) and capers (a couple tablespoons not to much) to give it a sweet and sour taste, add them when you add the potatoes during the last 30 minutes of cooking. But be warned go very light on the salt or only salt the turkey when browning when making this variation the red wine, olives, and capers have a lot of sodium. You can probably add them in the beginning but they might disintegrate (never tried it maybe I should give it a try like this also learned this from Mamey aka Omar) OR If you like it like Marilyn only olives and capers to keep it savory or I bet just olives to. (the pimiento stuffed olives also known as "Manzanilla Olives") with no raisins.
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!
Te enseñamos a preparar la receta del auténtico relleno del pavo para el Día de Acción de Gracias, en casa. Cómo hacer el tradicional y famoso stuffing para rellenar el pavo del thanksgiving y compartirlo con los amigos y toda la familia. Además, en Guía Infantil encontrarás más recetas para celebrar Thanksgiving day con los niños y la familia.
Pernil Dominicano | Roasted Pork Shoulder
This delicious rice is the side dish of choice at every Dominican and Puerto Rican holiday dinner. Made with pigeon peas and a mixture of Latin seasonings, this popular rice dish is perfect for Nochebuena.
This cheesy mushroom vegan tamales recipe is ready in no time and is so comforting and delicious! Easy to make and a great vegetarian dinner option.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
We've got gravy recipes galore for Thanksgiving, Christmas, holidays, or any meal that could use gravy. We've got turkey gravy recipes, sausage gravy recipes, mushroom gravy recipes, tomato gravy recipes, beef gravy recipes, and every other gravy recipe you will ever need.
Christmas food in Mexico is the result of cultural syncretism and diversity. Let us tell you a bit about its beginnings and the best seasonal dishes to
This Puerto Rican pork shoulder recipe is an amazing party dish.
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!
