Thanksgiving is one of my favorite holidays, and not just because of the focus on food! I love the vibe of the whole day – family getting together, cooking amazing dishes and getting a chance to reflect on the year and everything that we have to be thankful for. But, I know that a lot of people get stressed during this time of year, with family coming in town and hosting big gatherings. It can be overwhelming. Here are a few of my tips to help get you through the holiday season.
- Get organized! Write out a list of what you’ll be making, the ingredients you’ll need, you’re prep list and what friends or family are planning on bringing.
- Shop Early. Try to beat out the crowds by shopping early. Also, check out your local farmers market early in the morning for the best produce.
- Marinate/Stuff your Turkey in the same dish you’ll be cooking in. This way you save yourself from cleaning another dish and you keep all that flavorful goodness.
- Have a good time. You’re in the company of loved ones so be sure to enjoy yourself!
At my family thanksgiving dinner, I’m the designated sous chef. My mom still won’t let me cook the turkey, she does it all herself. I’ve learned to accept it though, and I incorporate Mexican flavors into the dishes that I do. Whether it’s my chorizo and cornbread stuffing or a bean and butternut squash picadillo, I like to incorporate traditional Mexican ingredients. Try out my chorizo and cornbread stuffing at your gathering this year! Happy Thanksgiving!
WHAT YOU NEED
- 1 medium white onion, finely chopped
- 1 pound Cacique® chorizo
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, finely chopped
- 1 sprig fresh thyme, picked off the stem and roughly chopped
- 2 cups coarsely crumbled cornbread
- ¼ cup chopped fresh cilantro, plus more for garnish (optional)
- ½ cup chicken stock (low-sodium store-bought is fine)
- Grated Cacique® Cotija cheese, for garnish (optional)
- 1 tablespoon unsalted butter
HOW TO MAKE IT
- Preheat the oven to 350° 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, garlic and thyme to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir 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.