Thanksgiving doesn’t have to be boring. Pilgrims and canned gravy are nice and all, but it’s been 400 hundred years since all that went down.
Over the centuries people across what is now the United States have all made their own culinary marks on those traditions. For us here at the Burn! Blog, that means spicy and/or barbecued in some form or another. We’ll have new ideas for you in November but here are some of our favorites that we’ve put out, for your consideration.
Many people like to cook their turkey on those upright stands, so I thought I'd try it. I liked it so much I'm calling it The Ultimate Turkey. I use a pan underneath the whole thing so the juices can accumulate and steam underneath the turkey. You can reserve the juice then and use it in Dave's Chipotle Gravy, below. Note: This recipe requires advance preparation.
| Servings |
| 12 people |
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Many people like to cook their turkey on those upright stands, so I thought I'd try it. I liked it so much I'm calling it The Ultimate Turkey. I use a pan underneath the whole thing so the juices can accumulate and steam underneath the turkey. You can reserve the juice then and use it in Dave's Chipotle Gravy, below. Note: This recipe requires advance preparation.
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Ingredients
- 1 12 lb turkey thawed
- Scottie's Creole Butter see original story at Fiery Foods and Barbecue Central
Servings: people
Instructions
- The night before you plan to cook, inject the turkey all over with Scottie's Creole Butter. Wrap in a big plastic bag and refrigerate overnight.
- The next day, prepare the cooker indirect at 325 using apple wood for flavor. Season the turkey liberally with the Creole Seasoning. Place the turkey on the stand, and stand the whole thing up in a pan. If you have any reserved marinade, add it to the pan.
- Cook until the internal temp of the white meat is 160, and the dark meat is 180. This will take about 3 hours. Remove the turkey to a platter. Tent it loosely and rest for 20 minutes. Carve and serve.
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In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico. This mole has descended from an Aztec chilemolli dish and although it’s called poblano, it doesn’t contain any poblano chiles. In this case poblano refers to the people of Puebla, birthplace of this dish. For an authentic taste, lard is used, but if that’s offensive to you, substitute vegetable oil. Also, Mexican chocolate can be used, but if you do, be sure to eliminate the cinnamon from the recipe.
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| 4-6 servings |
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In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico. This mole has descended from an Aztec chilemolli dish and although it’s called poblano, it doesn’t contain any poblano chiles. In this case poblano refers to the people of Puebla, birthplace of this dish. For an authentic taste, lard is used, but if that’s offensive to you, substitute vegetable oil. Also, Mexican chocolate can be used, but if you do, be sure to eliminate the cinnamon from the recipe.
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Ingredients
- 4-6 slices raw turkey or chicken
- 4 dried pasilla chiles stem and seeds removed
- 4 dried red New Mexico chiles
- 1-2 canned chipotles in adobo
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium tomatoes peeled and chopped
- 2 tbsp sesame seeds
- 1/2 cup toasted almonds chopped
- 1/2 corn tortilla torn into pieces
- 1/4 cup raisins
- 1/4 tsp ground cloves
- 1/4 tsp cinnamon
- 1/4 tsp corriander
- 3 tbsp lard or vegetable oil
- 2-3 cups turkey or chicken broth
- 1 ounce bitter chocolate
Servings: servings
Instructions
- Preheat the oven to 325 degrees F.
- Brown the turkey or chicken pieces in a heavy skillet for 10 minutes on each side, adding a little vegetable oil if necessary. Remove the pieces and place in a baking dish and roast in the oven for 50 minutes if using turkey and 30 minutes for chicken. Remove from the oven and keep the meat warm.
- Preheat another heavy skillet over medium heat and toast the pasilla and New Mexico chiles until they slightly puff., turning them frequently to prevent them from burning. Cover the chiles with hot water and allow them to steep for 10 minutes to soften. Drain the chiles and discard the water.
- Put the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander in a blender or food processor. Puree this mixture, adding small amounts of the broth, until the mixture is smooth.
- Melt the lard or heat the oil in a large saucepan, and saute the chile puree for 10 minutes over medium hot heat, stirring frequently. Add more broth to the sauce to keep it smooth, and to thin if it gets too thick. Reduce the heat, stir in the chocolate and cook over a very low heat for 30 to 45 minutes, or until the sauce thickens.
- Add the turkey to the mole sauce and heat through. Arrange the turkey in the sauce on a serving platter, garnish with the remaining sesame seeds and serve.
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This dressing is best when baked in the turkey. For safeties sake, only stuff the bird right before putting it in the oven. Adjust the heat of the turkey by the amount of, and type of red chile you use to rub on the skin.. Serve with roasted garlic mashed potatoes, gravy, and habanero spiced acorn squash. When making the gravy, add some minced chipotle chiles and the adobo sauce they were canned in for a spiced version of turkey gravy.
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| 6-8 servings |
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This dressing is best when baked in the turkey. For safeties sake, only stuff the bird right before putting it in the oven. Adjust the heat of the turkey by the amount of, and type of red chile you use to rub on the skin.. Serve with roasted garlic mashed potatoes, gravy, and habanero spiced acorn squash. When making the gravy, add some minced chipotle chiles and the adobo sauce they were canned in for a spiced version of turkey gravy.
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Ingredients
- 1/4 cup butter
- 1 large onion
- 1 cup chopped celery
- 1 cup chopped green New Mexico chile, which has been roasted and peeled
- 6 cups coarsely crumbled cornbread
- 1 cup whole piñon nuts, or substitute chopped walnuts
- 2 tsp dried thyme
- 1 1/2 cups chicken broth
- 2 tbsp ground red New Mexican chile
- 1 10-12 lb turkey
Servings: servings
Instructions
- Preheat the oven to 350 degrees.
- In a saucepan over medium high heat, melt the butter and saute the onion and celery until soft.
- Combine the chile, onion mixture, cornbread, nuts and thyme in a large bowl and mix thoroughly. Add enough of the broth to thoroughly moisten, but not saturate, the mixture.
- Stuff the turkey cavity and sew it shut. Place any remaining dressing in a pan, and cook in the oven along with the turkey. Rub the chile powder over the outside of the bird.
- Roast the turkey for 20 minutes per pound, basting frequently with the pan juices, until done.
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Ingredients
- 2 quarts apple cider
- 1 tbsp finely ground ancho or pasilla pepper
- 1 lemon, sliced very thin
- 1 orange sliced very thin
- 3 tbsp lemon juice
- 4 3-inch cinnamon sticks
- 2 tbsp whole cloves
- 2 cups dark rum
Servings: people
Instructions
- Combine all ingredients in a large saucepan and heat, but do not bring to a boil. Simmer on low heat for 15 minutes. Strain the mixture through a sieve, pour into mugs, and serve warm.
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Ingredients
- 1 qt vegetable broth
- 1 15 oz can pumpkin puree
- 2 tbsp butter or margarine
- 1 tbsp ginger chopped
- 1 cup onions chopped
- 1/4 tsp dried habanero ground
- 2 tsp curry powder
- 1/4 tsp coriander ground
- 1 pinch cloves ground
- 1 pinch white pepper
- 3 tbsp fresh orange zest
- 2 tbsp rum
Servings: people
Instructions
- Place the canned pumpkin puree, along with 3 cups of the broth in large kettle.
- In a small frying pan, heat the butter or margarine. Then add the ginger and onion and saute until the onions are soft. Add the onion the mixture, habanero, and the spices, to the pumpkin puree.
- Simmer the bisque for 15 minutes. Strain it, then returnit to the stove and heat through.
- Remove from the heat and stir in the orange juice, zest, and rum. Garnish with croutons and sage leaves and serve.
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Ingredients
For the Crust
- 1 cup all-purpose flour
- 3 tbsp unsalted butter
- 3 tbsp lard or vegetable shortening
- 1 tsp brown sugar
- 1/2 tsp kosher salt
- 3-6 tbsp ice water
For the Filling
- 2 tsp unflavored gelatin
- 1/4 cup very hot water
- 3 large eggs
- 2/3 cup sugar
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 3 tbsp mild red New Mexican chile powder
- 1 1/4 cup canned pumpkin
- 1/2 cup heavy cream
Servings: servings
Instructions
- To make the crust, combine the flour, sugar, and salt in a bowl and salt and stir to mix. Using a pastry blender, your hands or two butter knives, quickly work the butter into flour until it resembles coarse meal with some big, pea-sized chunks. Sprinkle the ice water 1 tablespoon at a time over the flour and mix with a fork or your hands, adding just enough water so that the mixture comes together and can be gathered into a ball.
- Press the ball into a thick disc, wrap the disc with plastic, and refrigerate for 20 minutes.
- Remove the chilled dough and allow it to rest at room temperature for 5 minutes. Roll it out into a round 1/8 inch-thick and transfer it to a pie pan and flute the edges.
- Preheat the oven to 425 degrees, and refrigerate crust for another 20 minutes.
- Remove the crust and then prick it all over with a fork. Place a piece of aluminum foil over the bottom of the crust and weigh it down with dry beans.
- Bake the crust for 10 minutes. Remove the foil and beans, lower the temperature to 350° and bake until the crust is golden, about 10 to 15 minutes. Cool the crust on a wire rack.
- To prepare the filling, pour the hot water into a small bowl and sprinkle the gelatin over it, stirring vigorously until the gelatin is completely dissolved. Place a mixing bowl and beaters in the freezer to chill.
- Separate the eggs, putting the yolks into the top of a double boiler (or, if you don’t have one, a large stainless steel bowl which you place over a pot of boiling water), and the whites into a mixing bowl.
- Add 1/3 cup sugar to the yolks and whisk until the mixture is thick, creamy and pale yellow. Add the salt, cinnamon, nutmeg, ginger, red chile and dissolved gelatin. (Don’t worry about clumps in the gelatin-they’ll dissolve when the mixture is heated.) Start heating the water in the double boiler, or if you’re using a large bowl instead, set the bowl over a pan of boiling water, making sure the bowl doesn’t actually touch the water.
- Stir constantly until the mixture thickens considerably and thickly coats the back of a spoon.
- Remove the yolk mixture from the heat and whisk in the pumpkin until combined. Set the bowl over another, larger bowl of ice water. Whisk the mixture about 5 minutes or longer, if you can. Remove the bowl from the ice water and chill in the refrigerator.
- In the standing mixer (or using a hand mixer) beat the egg whites until it forms soft peaks. Slowly add the sugar and continue beating until the soft peaks become satiny and stiff. Scrape the whites out into a small bowl.
- Using the chilled mixing bowl and beaters, whip the cream until medium peaks form.
- Gently fold the pumpkin mixture into the whipped cream, then into the egg whites. Scoop the mixture into the prepared crust and chill, covered, for four hours or overnight.
- Serve the pie garnished with additional whipped cream.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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