Printable Version (2 page 8.5″ x 11″ letter size )
Thanksgiving Flavors with a New Mexico Twist
As the crisp autumn air settles in and we gather around the table with loved ones, Thanksgiving in New Mexico offers a unique opportunity to bring traditional flavors to life. This year, I invite you to spice up your feast by incorporating a few dishes inspired by the Land of Enchantment. These recipes blend the warmth of Thanksgiving with the vibrant flavors of our local ingredients, from green chile to piñon. Whether you’re hosting or bringing a dish to share, these New Mexican-inspired recipes will surely leave a lasting impression.
Green Chile Cornbread Stuffing
Ingredients
4 c cornbread, crumbled
2 c chicken or vegetable broth
1 medium onion, diced
2 cloves garlic, minced
1 c roasted, peeled, and chopped green chile
1/2 c celery, diced
1/4 c butter
1 t cumin
Salt and pepper to taste
Instructions
Preheat oven to 350°F.
In a large skillet, melt butter over medium heat. Add onion, garlic, and celery. Cook until softened, about 5-7 minutes.
Stir in the green chile and cumin, cooking for another 2 minutes.
In a large mixing bowl, combine cornbread crumbles with the sautéed mixture.
Slowly pour in broth, mixing until just moist.
Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25-30 minutes. Uncover and bake for an additional 10 minutes for a crispy top.
Piñon-Crusted Turkey
Ingredients
1 whole turkey (12-14 lbs), thawed
1 c piñon nuts, finely chopped
1/4 c butter, melted
2 T olive oil
1 T fresh rosemary, chopped
1 T fresh thyme, chopped
2 cloves garlic, minced
Salt and pepper to taste
Instructions
Preheat the oven to 325°F.
Rinse and pat the turkey dry. Rub the outside of the turkey with olive oil, then season generously with salt and pepper.
In a bowl, combine piñon nuts, melted butter, rosemary, thyme, and garlic.
Gently loosen the skin of the turkey and rub the piñon mixture between the skin and the meat. Spread any remaining mixture on top of the skin.
Roast the turkey according to the recommended time for its weight (approximately 15 minutes per pound), basting occasionally.
For the last 30 minutes, increase the oven temperature to 400°F to crisp the skin and give the piñon crust a golden color.
Blue Corn and Piñon Pumpkin Pie
Crust Ingredients
1 c blue cornmeal
1 c all-purpose flour
1/2 c piñon nuts, toasted and chopped
1/2 c butter, cold and cubed
3-4 T ice water
Filling Ingredients
1 can (15 oz) pumpkin puree
3/4 c brown sugar
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
2 large eggs
1 c evaporated milk
Instructions
Preheat oven to 375°F.
For the crust, combine blue cornmeal, flour, and chopped piñon nuts in a bowl. Cut in butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough comes together.
Roll out dough on a lightly floured surface and press into a 9-inch pie dish. Set aside.
For the filling, whisk together the pumpkin puree, sugar, spices, eggs, and evaporated milk until smooth. Pour into the prepared crust.
Bake for 45-50 minutes, or until the center is set. Let cool before serving.
These recipes are adapted from classic New Mexican cooking traditions and culinary inspirations across the southwest. Whether you’re a seasoned local or new to the area, we hope these dishes bring a little extra warmth and spice to your Thanksgiving celebration.
Classic Apple Crisp Recipe
Ingredients
Filling
8 medium peeled apples, cut into 1-inch chunks that are 1/4 – 1/2 inch thick (about 10 cups, or 1200g, chunks)
1/2 cup packed light or dark brown sugar
1/4 cup all-purpose flour
(spooned & leveled)
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Topping
3/4 cup (94g) all-purpose flour (spooned & leveled)
3/4 cup (150g) packed light or dark brown sugar
1 teaspoon ground cinnamon
1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
1 cup (85g) old-fashioned whole rolled oats
optional: salted caramel and vanilla ice cream for serving
Instructions
Preheat oven to 350°F (177°C).
Lightly grease a 9×13-inch baking pan.
Any 3.5-4-quart baking dish works.
Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.
Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold; plain or with salted caramel and/or vanilla ice cream.
Find it online: https://sallysbakingaddiction.com/apple-crisp/
