Thanksgiving Recipes You Have to Try This Year

As soon as November starts, everyone’s minds go on holiday mode. And we can’t forget the most important holiday of them all: Thanksgiving!

Whether you get together with your family on the last Thursday of November or you host a Friendsgiving, we have some Thanksgiving recipes with lots of Latino flavor you’ll be able to make and bring to the party. Check them out!

Chorizo and Cornbread Stuffing 

Ingredients:

• 1 pound fresh Mexican chorizo
• 1 medium white onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, finely chopped
• 2 cups coarsely crumbled cornbread
• 1/4 cup chopped fresh cilantro, plus more for garnish (optional)
• 1/2 cup chicken stock (low-sodium store-bought is fine)
• 1 tablespoon unsalted butter
• Grated cotija cheese, for garnish (optional)

Instructions:

• Preheat the oven to 350 degrees F. 
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. 
• Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. 
• Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well. 
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it’s heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired

Mexican Flan Recipe

Ingredients:

• 2/3 cup white sugar
• 3 cups heavy cream
• 1 14 oz can sweetened condensed milk
• 5 eggs
• 2 tsp vanilla extract

Instructions

• Preheat your oven to 350 degrees, then put your sugar in a saucepan over medium heat. Start to stir the sugar around every few minutes so it is all evenly distributed. It’ll start to turn brown and the sugar will begin to liquify. Once it starts to crumble up, keep stirring and stirring it. Eventually, the sugar will turn into a beautiful caramel glaze.
• While the sugar is turning into caramel, begin making the custard for your flan. Add all of the rest of your ingredients into your blender. Eggs, heavy cream, vanilla, and sweetened condensed milk. Blend on high for about 1 minute! This takes hardly any time at all, so quick!

• As the glaze begins to form, grab your baking dish (either a round or rectangular 1 1/2 quart dish) and pour the caramel into the bottom of the pan. Twist the pan around so the entire bottom is coated with caramel.
• Then pour your custard mixture over the caramel in your baking dish.
• Place your baking dish into a larger sheet pan and add in some hot water about 1 inch up.
• Bake at 350 for 50-60 minutes. Ours took the full 60 mins and you want to make sure the flan set is no longer jiggly. We noticed ours started to brown a little bit so at 10 minutes left we covered the flan with some foil so it wouldn’t burn.
• As soon as your flan has set, take it out of the oven and immediately out of the hot water to cool.
• You want your flan to be completely cooled before slicing. We also prefer to refrigerate our flan until we cut and eat it. The refrigeration helps it to cool and set up more firmly.
• Once it’s all cooled you are ready to dig in!!

Cran Turkey Enchiladas: A great use of your thanksgiving leftovers. 

Ingredients:

• 1 3/4 cups homemade cranberry sauce (or 14 ounce can whole-berry cranberry sauce)
• 1 1/4 cups enchilada sauce
• 2 1/2 cups cooked shredded turkey
• 1/2 cup canned black beans , rinsed and drained
• 3 scallions , diced
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded Monterey Jack Cheese , divided
• 16 (5-inch) good quality corn tortillas
• sour cream , for serving

Instructions

• Preheat the oven to 375 degree F. Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
• In a medium bowl, combine the cranberry sauce and enchilada sauce. Pour 1/2 cup of the sauce mixture in the bottom of the casserole dish.
• In a large bowl, combine the turkey, beans, scallions, cilantro, cumin, garlic powder, salt, pepper, 1 cup of the cheese, and 1/2 cup of the cranberry sauce mixture.
• Wrap tortillas in a dish towel and warm in the microwave to make pliable.
• Place 1/4 cup of the filling on each tortilla; roll up and place seam-side down in the casserole dish. Cover with the remaining cranberry sauce and the remaining 1 cup of cheese.
• Cover with foil; bake for 30 minutes until the cheese is melted and bubbly.
• Serve with a sprinkle more of chopped cilantro and a dollop of sour cream.