Pati Jinich's Mexican Thanksgiving Turkey

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Photo: Penny De Los Santos. This Thanksgiving, consider making Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing, courtesy of Pati Jinich. Jinich is the author of Pati's Mexican Table and the host of a public television show by the same name. Her turkey recipe calls for marinating the bird in citrus, onions, garlic, and anchiote paste (made from annatto seed.

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Jinich is a strong believer that Thanksgiving provides much more than an opportunity to swap tasty foods — it allows Americans of all backgrounds to share their cultures with one another through recipes. Doing so opens up larger conversations about common ground and shared values, catalysts for transformative change within people and society.

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Remove turkey from the oven and let it rest for at least 15 to 20 minutes, loosely covered with the aluminum foil. Strain all the cooked vegetables and juice into a medium 3-quart saucepan, pressing with the back of the spoon to get as much liquid as possible. Set aside 1 cup for the stuffing. Simmer the remaining sauce for 15 to 20 minutes.

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Jinich shared recipes for a turkey, or pavo, with chorizo and cashew stuffing, baked mashed potatoes and green beans with a fresh corn and epazote puree. Potato Crown - Rosca de Papa A potato crown from Pati Jinich's new cookbook "Treasures of the Mexican Table."

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Set an oven rack in the lowest position and preheat the oven to 450°F. Butter a baking dish. Spread the onions and tomatoes in a large roasting pan. Set the turkey, breast side up, on top of the vegetables in the pan (reserve the marinade). (Optional: stuff the main cavity with as much stuffing as it can hold.

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To make the stuffing: Preheat the oven to 375℉, with a rack in the middle. Brush a large baking sheet with 2 tablespoons of the olive oil. Put the bread in a large bowl, sprinkle with salt and pepper to taste, drizzle the remaining 2 tablespoons olive oil over the bread, and toss well with your hands.

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Using Leftover Turkey To Make Taquitos And Tortas. Pati Jinich details how to make her taquitos on her website, featuring ingredients like onion, garlic cloves, chiles, peppercorns, tomato, and.

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In Mexico, its start is generally marked by the beginning of our winter holidays. The posada tradition starts in mid-December — when tamales are served with a piping hot cup of ponche — and it stretches all the way until February 2, Dia de La Candelaria. But for some Mexican Americans in the United States the holiday tamal season kicks off.

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Reduce the oven to 350 degrees Fahrenheit. Place the turkey back in the oven and roast for 3 1/2 hours, or at least 12 minutes per pound. Remove from the oven and carefully remove the leaves and/or the foil, being careful as the steam is hot.

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Now, so many years later, I get the meaning of Thanksgiving more than ever. Here is my humble offer for your table: a turkey recipe packed with the sazón of some of my favorite flavor combinations and the tastiest Chorizo, Apple and Cornbread Stuffing. Oh, by the way, for Season 5 of Pati's Mexican Table, we made a Thanksgiving episode.

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Pati Jinich. Born and raised in Mexico City, Pati Jinich is the host of the 3x James Beard Award-winning and 4x Emmy nominated PBS television series "Pati's Mexican Table" going on its tenth.

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After coming to the U.S., Mexican cook and writer Pati Jinich of Pati's Mexican Table made a traditional turkey for Thanksgiving year after year. Then she decided to give the classic Thanksgiving dish a Mexican twist. Her turkey recipe includes citrus and achiote paste, and is wrapped in banana leaves and baked in aluminum foil to emulate the ancient technique of cooking food in underground pits.

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Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened. Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined. Transfer the stuffing to a baking dish.

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Carne Asada Fries are a popular Mexican-American mashup in Southern California. This recipe is an adaptation of the carne asada fries at…. 4. PBS Food unites cooking shows, blogs and recipes.