Thanksgiving #3 in Mexico

My first year in Mexico I flew home for Thanksgiving.  Since Ale was born, I’ve stayed in town and prepared a Thanksgiving meal for my family and the other extranjeros, or foreigners.  This year, my party grew, and so did our turkey!

I’ve become less intimidated about cooking turkey.  I think it is over emphasized, and this year I appreciated an article that helped me to feel better about my bird: 17 Thanksgiving Turkey Mistakes Everyone Makes  I bought my bird too late.  I thawed him outside of the fridge overnight.  He weighed 11.75 kilos (about 25 pounds).  I just slapped some butter on his breast, used salt and pepper to season him, and cooked him upside down for 4 and 1/2 hours before flipping him over for the last 30 minutes.

He was perfect.

Better yet, he continues to be perfect.  Victor’s been snacking on turkey for two days, today we had turkey sandwiches for lunch, and I’ve made SO much broth from the bones and little bits of meat!  Next up is a turkey pot pie with some leftover pie dough.  Yummo!  This turkey will feed us for weeks!!!

I also managed to make a most delicious dressing that tastes pretty much like my Mamaw’s.  This is how I accomplished that:

Mamaw’s Cornbread Dressing

1 skillet of cornbread crumbled
10-12 biscuits crumbled
1/4 cup of fresh sage, minced (About 15-20 leaves)
6-8 stalks of celery, minced
1 whole white onion, minced
1 green bell pepper, minced
left over chicken and chicken parts, minced (optional)
Broth from chicken or turkey
Salt/Pepper to taste

In a pot, boil all those goodies you take out of your turkey (neck, lungs, etc.) Save this broth for your dressing. Crumble and chop all ingredients listed above into a large bowl. Add broth until everything is moistened. Add salt and pepper to flavor the dressing. (You can taste it here–all the ingredients are cooked, so no worries of getting sick!) Throw this into a casserole dish, and pop in the oven and bake until the top is crispy. Enjoy!

The best part of this Thanksgiving was the preparation: two of Ale’s aunties came over to help us get ready and prep the food/ house for company.  Having them here as I busied about the kitchen was really special.  It made my family holiday seem more like a family holiday!

What I didn’t count on was the major exhaustion from being on my feet for 14 hours cooking and entertaining!  I didn’t count on being eight months pregnant while preparing turkey, dressing, and homemade rolls for 20 people wearing me out–but it sure did!  That night I went to bed with an achy body, contractions and cramping, and fell asleep singing to Ale.  Victor said I kept trying to sing to her after I was asleep.

Whew!  Who knew that hosting Thanksgiving took so much work!  Wow!

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4 responses

  1. I made the pumpkin cream cheese roll you brought to our house once for thanksgiving – it was a huge hit!! Don’t exhaust yourself too much, let baby number two have some rest 😊

  2. I love this post. I can just picture you making a giant mess and “sort of” following recipes with a beautiful baby belly leading you around the kitchen. So glad you could play host and make special memories with friends. Love and miss you bunches my friend. xo

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