Over at Fiery Foods & BBQ Central, we have some interesting options to vary your Thanksgiving Day feast, or, as an alternative, you can use some of these ideas on the leftovers. Our former food editor, Nancy Gerlach, now retired and living in Mexico, came up with the idea for a “Mexican Thanksgiving” (here) in which the turkey is served in a mole sauce. The recipe for Mole Poblano de Guajolote comes from the city of Puebla and has quite a back story to it. Also included in that article Mole Poblano Enchiladas and a wonderful Sopa de Lima, a spicy lime soup.
Smoked Turkey
Another Thanksgiving idea is “A Barbecued Thanksgiving” (here) that features a smoked turkey from Dr. BBQ, Ray Lampe, and my Chipotle Gravy over Mary Jane’s Garlic Mashed Potatoes. The story also has tales of their most memorable from coauthors Dr. BBQ, Mike Stines, Gwyneth Doland, Mary Jane Wilan, Nancy Gerlach, Mike Stines, Ph.B., and Harald Zoschke. Thanksgiving is my favorite holiday, so here in the Great Southwest, we have it twice: once on Thursday and again on Sunday. And there’s always enough football to keep us satisfied on those two days! Enjoy the holiday.
