This chipotle penne vodka pasta recipe is from John Hard of CaJohn’s Fiery Foods.
If you want your Thanksgiving bird to be a stand-out, try Mole Poblano de Guajolote (aka Turkey in Chocolate Chile Sauce). It’s just one of the great Mexicanized Thanksgiving ideas she put forth in this article at our main site. Although this recipe is for sliced poultry and only serves 4-6 people, I’m sure you can do the math and scale it up if need be.
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.
I have turkey on the brain right now so for the next three weeks, you’re going to see a post a week from me on the subject. If you’re really lucky, it may even induce a food coma.
We originally ran this turkey panini recipe as part of a Thanksgiving leftovers piece but there’s no reason to wait until some poor turkey’s corpse is being picked over the day after the holiday to enjoy it.
This brick-red mole, courtesy of Restaurante El Naranjo in Oaxaca City, is made with chile ancho, sesame seeds, and almonds.
Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world. Though called a salad, it is generally a side dish, as it usually accompanies the main course.