A Southwestern Thanksgiving: 6 recipes to spice up your holiday (2024)

Happy Thanksgiving! In past years we’ve focused our recipe collections on scaled-down feasts, gluten-free recipes, barbecue sides and Dallas chef favorites. But this year’s Thanksgiving feast will pay homage to the Southwest, inspired by the region’s flavor profiles. This new twist will be surprisingly savory and simple.

The Southwest Turkey

4 dried Ancho chilies, rinsed, stemmed, seeded and chopped into 2-inch pieces

3 larges heads garlic, roasted

3/4 cup butter

1 1/2 teaspoons ground cumin

1 teaspoon honey

1 18- to 20-pound turkey

2 red onions, quartered

2 stalks celery, chopped rough

1 teaspoon whole allspice berries

8 cups chicken stock, divided use

6 tablespoons all purpose flour

Salt and pepper to taste

Heat oven to 325 F. Prepare roasting pan with rack.

In a small saucepan, over medium low heat, add chopped chilies and cover with water. Simmer, for about 10 minutes, until chilies are soft and water is nearly absorbed. Drain and set aside to cool. In a small bowl, squeeze roasted garlic from skins; discard skins. Add butter, cumin, honey and chilies. Using an immersion blender, process until smooth. (This can be done in food processor.)

Pat turkey dry. Slide hand under skin of turkey, at breast, to loosen. Using about 3/4 cup of Ancho garlic butter paste, spread under skin, over skin, and inside cavity of bird. Reserve remaining paste for use in gravy.

Place onions, celery, allspice and 5 cups chicken in stock in pan. Place rack in pan and place bird on rack. Cook according to directions*, basting every 30 minutes. Remove bird from oven, set on platter, and tent, allowing to rest for at least 15 to 20 minutes before carving.

Remove solids from roasting pan and degrease drippings. Place pan with drippings on medium heat and whisk in reserved Ancho garlic butter paste. Add remaining chicken stock and flour, whisking until smooth. Continue whisking until mixture comes to a boil for 1 full minute. Lower heat, and allow gravy to reduce while turkey rests, whisking frequently. Season with salt and pepper to taste.

* Cook unstuffed bird at 325 F for 13-15 minutes per pound, until meat thermometer registers 180 F in thigh, 170 F in breast.

Beet, Avocado and Blood Orange Salad with Jalapeño

2 8-ounce packages beets, peeled and stemmed, ready to eat, quartered (available in product section of grocer)

1/4 cup olive oil, divided use

2 tablespoons white wine vinegar

1 tablespoon orange juice

1/2 jalapeño pepper, seeds removed, diced fine, divided use

2 avocados, cut in 3-inch cubes

1 blood orange, peeled, pith removed, divided into segments, each segment cut in half

1 ounce microgreens

Salt and pepper to taste

In a small bowl, toss beets in 2 tablespoon olive oil, vinegar, orange juice, and 1 teaspoon diced jalapeño. Arrange beets on a large round platter. Add avocados. Top with orange segments. Drizzle with remaining olive oil. Top with remaining diced jalapeños and microgreens. Season with salt and pepper to taste.

Southwest Sweet Potato Wedges

4 pounds sweet potatoes, scrubbed and cut 1-inch strips

1/4 cup olive oil

2 tablespoons brown sugar

1 teaspoon chipotle powder

1 teaspoon cinnamon

Salt and pepper to taste

Heat oven to 425 F. Prepare rimmed baking sheet.

Place all ingredients in a large bowl and toss. Spread potatoes in a single layer on baking sheet. Place in preheated oven until tender, about 25 to 30 minutes.

Air fryer directions: Place in air fryer basket, at 400 F, for 15 minutes. Stir once during cooking.

Southwest Cornbread Dressing with Chorizo

1 pound fresh chorizo sausage, casing removed

1/2 cup butter

2 stalks celery, diced fine

2 carrots, diced fine

1 red onion, diced fine

4 cloves garlic, minced

1 bunch cilantro, minced

1 tablespoon fresh thyme, minced

1 tablespoon fresh oregano, minced

8 sage leaves, chiffonade

2 cups chicken stock

12 cups fresh cornbread, cut in 1-inch cubes

Salt and pepper to taste

Heat oven to 375 F. Prepare 9-by-13-inch baking dish.

In a large skillet, over medium heat, brown chorizo. Add butter, celery, carrots, onion and garlic. Stir until vegetables are softened, about 2 minutes. Remove from heat and add cilantro, thyme, oregano and sage. Add chicken stock.

In a large bowl, combine cornbread and chorizo vegetable mixture. Fold until combined. Spoon into prepared baking dish. Bake for 20 to 25 minutes, until top is browned.

Cranberry Salsa

1 12-ounce bag whole cranberries

1 cup sugar

1 cup orange juice

1 pint heirloom cherry tomatoes, diced medium

1 small red onion, diced fine

1 bunch cilantro, minced

1 jalapeño pepper, seeds removed, diced fine

1 clove garlic, minced

1 lime, zested and juiced

1/4 teaspoon chile powder

1/4 teaspoon cumin

In a small saucepan, over medium heat, combine cranberries, sugar and orange juice. Bring mixture to a boil, stirring occasionally, until berries burst. Remove from heat and allow to cool.

In a small bowl, combine tomatoes, onion, cilantro, pepper, garlic, lime zest and juice, chile powder, and cumin.

Chill cranberry sauce and pico, separately, for at least 30 minutes. Combine just before serving.

Chocolate Chipotle Tart

4 ounces unsweetened chocolate

3/4 cup butter

2 cups sugar

3 eggs, beaten

2 tablespoons vanilla

1 teaspoon cinnamon

1/2 teaspoon chipotle powder

1 cup all purpose flour

Confectioners sugar

Chopped pecans to garnish

Sweetened cream, to garnish

Heat oven to 325 F. Prepare an 11-inch removable bottom tart pan.

In a large microwave safe bowl, add chocolate and butter. Microwave on high for 2 minutes. Stir until chocolate is melted. Fold in sugar, eggs, vanilla, cinnamon, and chipotle powder. Add flour and mix until incorporated.

Place prepared tart pan on rimmed baking sheet. Pour batter into pan. Bake for 20 to 22 minutes, until toothpick inserted in center comes out moist with crumbs. Allow to cool. Dust with confectioners sugar.

Serve with chopped pecan garnish and sweetened cream, if desired.