Yesterday was my first experience with a Spanish-style Thanksgiving and I don’t think I was prepared for the deliciousness that would soon ensue… The staples were all there: turkey, stuffing, potatoes, corn, yet all of this typical Thanksgiving fare were tweaked in a way to make them the slightly Latin interpretation of their American counterparts.
We began the evening with delicate and tasty empanada’s and sipped sangria while we waiting for the meal to be cooked. Once seated, you could see the spread quite clearly: Turkey, stuffing, potatoes, green beans, mote (like very big kernels of corn), cranberry, and the family hot sauce recipe that they put on everything!
The standout was definitely the turkey and stuffing.
This 20 lb turkey had crisp brown skin, succulent and tender meat, and was overall just delicious and gorgeous. The stuffing inside was by far the best I’ve ever had. I’m not certain of all its components, though I did detect walnut halves, raisins, a range of spices, and beef. Rico!
A unique side dish of the meal was mote. This Spanish-style corn is less sweet than American corn and is much bigger and heartier.
We then lounged on the couch while watching the game on TV. Since this was a Spanish Thanksgiving though, it was futbol, not football. 😉