Last Call for Thanksgiving Recipes!!

Okay, I know it's cutting it a little close but unfortunately I've been crazy busy with school for the last week and haven't been able to post any of the last recipes I wanted to share with you all. So here is my desperate attempt to include the last couple of recipes I wasn't able to post earlier. ...They may not be as elaborate or well-illustrated as the other recipes, but they can still spark some last-minute ideas for tomorrow's big feast!

Sweet & Savory Bacon and Jack Cornbread
A kickin' twist on your traditional sweet cornbread.

  • 1 box cornbread & muffin mix
  • milk, eggs, and vegetable oil as directed on the cornbread box
  • 1/4 cup mild green chilies or jalapeños, chopped
  • 1/2 cup cooked and crumbled bacon
  • 1/2 cup shredded Monterey Jack cheese (you can use cheddar or a mix if you prefer)
  • 1 cup sweet corn, drained

1. Preheat oven to 400˚F. Prepare the batter as directed on the box.

2. Add the corn, crumbled bacon, shredded cheese, and green chilies or jalapeños to the mix.

3. Pour batter onto mini loaf pans or muffin pans filling them 2/3 of the way and bake for 23-27 minutes, or until light golden brown. Serve!


Bacon-Wrapped Thanksgiving Turkey
There are no exact measurements for this turkey dish. This freelance recipe is all in the marinade!

  • 1 turkey of your liking
  • 1 pack of bacon
  • fresh lime juice from 2 or 3 limes
  • garlic, (lots of it!) minced or ground into a paste using a mortar and pestle
  • 1 yellow onion, minced
  • sour orange juice (can be found in the spanish aisle of your grocery store)
  • mojo criollo (pronounced "moho kree-oh-yo")
  • Sazón Completa, a few generous shakes
  • ground cumin, a dash or two
  • freshly ground pepper
  • salt
  • Stove Top stuffing, cooked as directed

1. Defrost your turkey and remove the giblets! Veeeery important. ;)

2. Go ahead and give your bird a "last bath" under the kitchen faucet to make sure it's fresh and clean for the marinade. Place the turkey in the roasting pan, then starting with the butt end of the turkey, carefully separate the skin from the meat. This involves reaching your hands all up in places you thought you'd never go with a turkey so make sure your hands and arms clean! Also try not to separate the skin completely through to the other side (head side) so that the marinade doesn't just run out the other side.

3. Now for the marinade: First take the salt and pepper and spread it all through the turkey with your hands (this means on and under the skin). Then take the limes juice, garlic, onions, sour orange juice, mojo criollo, Sazón Completa, and cumin and mix it all in medium-sized bowl.

4. With your hands, begin spreading the marinade all in, out, and through the turkey. I like to make a few holes down into the breast and stuff it with garlic and marinade. Once you've covered your turkey in the marinade, cover the turkey and place in the fridge overnight if possible.

5. Remove the turkey from the fridge. Grab the pre-made stuffing and stuff the turkey full of it. Now, it's time for the BACON!! Take the strips of bacon and, one at a time, wrap them along the top of the turkey starting from one side and ending on the other, making sure it's completely covered.

6. Place the turkey pan in the oven (covered with aluminum foil or with turkey placed in a bag) and cook it according to the weight of your turkey. If covered with aluminum foil, uncover the turkey towards the end of your cooking time to let the delicious bacony outside get nice and crispy. The smell in your home is going to be AMAZING!

7. Lastly remove the turkey from the oven and present to your astonished guests! ;)


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