Cuban Thanksgiving From Our Latin Table - Article
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Article: "Cuban Thanksgiving From Our Latin Table"
Author: Chris Sadler
Contact Author: Chris@1001Recipes2Send.com
Copyright: © 2003 Chris Sadler
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Cuban Thanksgiving From Our Latin Table
by Chris Sadler - 1001Recipes2Send.com
Bring out the Latin (food) lover in you with Our Latin Table:
Celebrations, Recipes, and Memories. If you have ever wanted
to be part of a large loving latin family or have ever been
fascinated by Latin-American cooking, you will enjoy
Our Latin Table.
With his beautiful 162 page book, Fernando Saralegui brings
you into the fold to share his memories and a unique fusion
of cuisines. A seemless melding of Spanish, Cuban and American
cooking styles generates mouthwatering recipes which combine
the best of each.
Richly photographed (featuring family, friends and food) this
publication is more than mere recipes. Our Latin Table is a
celebration of family and friends and a guide to creating just
the right atmosphere.
Have you have been intimidated by Latin-American cooking in
the past? The step-by-step instruction in this extraordinary
cookbook will help you. Begin with the list of essential
ingredients for a latin pantry, continue with Cuban bar
requirements and then the list of recommended tunes. You can
even find the right wine for every occassion in its pages.
Seventeen menus offer something for every occassion:
New Year's Eve
Good Luck Fishing Trip
Softball Mixed-Grill Picnic
Fourth of July Latin Clambake
Engagement Party Buffet
Traditional Late Lunch in the Campo
Early Fall Gathering, Stromy
Surfing and Refuelling
Monday Night Football Party
Christmas Eve Mariscada
Christmas Family Brunch
Spanish Winter Family Dinner
and demonstrate a determined effort to make any reason to eat
an event worthy of celebration.
Experience fusion cooking at its finest with Our Latin Table:
Celebrations, Recipes, and Memories.
Cumin-and-Oregano Rubbed Turkey with Chorizo - and
16-pound turkey, fresh or defrosted
3-4 cups Cornbread Stuffing (recipe follows)
Cumin Rub (recipe follows)
1 1/2 cups (3 sticks) unsalted butter
Preheat the oven to 400 degrees.
Remove the plastic piece from the legs of the turkey, if
necessary, and the gizzard package and neck from the cavity.
Rinse the turkey inside and out with very cold water and pat
dry with paper towels.
Loosely stuff the turkey with the stuffing. Pull the legs
together so that they overlap. Use the kitchen string to tie
the legs together. Spoon any leftover cornbread stuffing into
a buttered ovenproof casserole dish. Bake in a 350-degree
oven, uncovered, for 20-25 minutes, or until crispy and
Using your hands, gently rub about half to three quarters of
the cumin rub over the exterior of the turkey, working it
lightly into the skin. Reserve the remaining rub for basting
the turkey during roasting.
Place the turkey on a rack in a large roasting pan. Roast
uncovered for 30 minutes until the skin starts to brown, then
cover with aluminum foil.
Meanwhile, in a small saucepan, melt the 3 sticks of butter
over medium heat. Stir in the remaining rub. Set aside,
covered, to keep warm. Use a pastry brush to baste the turkey
with the seasoned butter every 30 minutes during roasting.
Reduce the heat to 325 degrees and roast the turkey for about
4 1/2 hours, or until the juices run clear when the meat is
pricked, the leg joints feel loose, and a meat thermometer
registers 180 degrees when inserted in the thickest part of
the thigh. Check the stuffing: the thermometer should register
165 degrees when inserted into the center of the stuffing.
1/2 cup (1 stick) unsalted butter
2 tablespoons cumin
5 tablespoons dried oregano
3 tablespoons smoked paprika (hot)
2 tablespoons salt
2 tablespoons fresh-cracked pepper
1/4 cup olive oil
In a small saucepan, melt the butter over medium heat.
Combine the seasonings and olive oil in a mixing bowl. Add the
melted butter and stir to mix well. Set aside to cool to
4 8 1/2-ounce boxes cornbread mix
1 cup toasted pine nuts
1 cup (2 sticks) unsalted butter, melted
2 large Spanish onions, chopped
10 cloves garlic, minced
4 small (7 ounces) chorizo sausages, diced
2 roasted red bell peppers, chopped
1 cup fresh oregano, chopped
Salt and pepper to taste
Bake the cornbread according to package directions. While the
bread is still warm, cut it into small cubes in the pan. Let
the bread sit at room temperature, uncovered, for 12 hours or
overnight. Remove the bread from the pan and crumble to make
To toast the pine nuts, bake them on a baking sheet in a
300-degree oven for approximately 5 minutes until they turn
golden brown. Watch carefully as they will burn fast.
Immediately remove the nuts from the pan to a clean dish to
stop them cooking.
In a medium sauté pan, melt the butter over medium heat.
Sauté the onion and garlic until translucent but not browned,
about 5 minutes.
In a large bowl, combine the breadcrumbs, pine nuts, sautéed
onion and garlic, sausages, red pepper and oregano, mixing
well. Season to taste with salt and pepper. The stuffing can
be made up to this point a day in advance and kept
refrigerated in an airtight container.
Reserve 3 to 4 cups of the stuffing to stuff the turkey.
See also recipes online for Steamed Yuca with Mojo:
and Pumpkin Flan:
About the Author:
Chris Sadler is Owner and WebAdmin of The 1001Recipes2Send.com
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Cuban Thanksgiving From Our Latin Table