I recommended to all my readers on Butels Bytes (my free newsletter, sign up on our website at www.janebutel.com) and in articles I wrote in November to add chile to your Thanksgiving dinner to enhance the healthfulness as well as to hype the flavor into the "bold" category. Here's the dishes that I had fun preparing and serving to my Thanksgiving guests:
Blue Cornbread Green Chile, Pecan and Sausage Dressing - I made blue cornbread from scratch and flavored it with sauteed celery and pecans in sweet unsalted butter, coarsely chopped fresh frozen green chile and sauteed, well drained country breakfast sausage. I used freshly made chicken-turkey stock from cooking the giblets to moisten the dressing before stuffing the bird.
Red Chile Giblet Gravy - It was amazingly delicious--my guests all said it was the best they ever tasted. I also added a glug of port wine. For about 2 quarts of gravy, I added 1/4 cup pure ground mild chile.
I served the appetizer of the Beets with Romesco sauce featured in the November bytes.
I roasted the turkey my favortie English method way with the high heat sear and slow overnight roasting in the oven. After the high heat sear, I doused the turkey with about 1/2 cup sherry and port wine mixed.
My guests all said it was the most delicious turkey and Thanksgiving dinner they ever ate. I of course was very pleased and wanted to share this information with you for your future cooking.
I hope you enjoy these delicious ideas, Jane Butel