Thanksgiving Spin 🦃

Spicing up Turkey Day

Thanksgiving is only a week away! 🙌

To be honest, 2023 has flown by with lots of ups and some downs… but I can’t wait to gather around the table with family and just “give thanks”.

Over the last 2 years I’ve written up and sent out a bunch of Classic Thanksgiving Recipes. (Part 1 & Part 2)

Classic Roast Turkey with Chestnut Stuffing

Real Cranberry Sauce

Homemade Gravy

Thanksgiving Mashed Potatoes

Green Beans Viennese

The Best Pumpkin Pie w/ bourbon whipped cream (homemade pie crust).

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For those wanting lower maintenance and not wanting to roast a whole bird ⬇️

Juicy Roast Turkey Breast

Pumpkin Cheesecake w/bourbon whipped cream

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So this year I’m taking a spin on Thanksgiving using something from my global travels this year.

Sauces are so important in cooking. They amplify flavors or in some cases are the star of the dish.

This is case with molé in Mexico.

I’ve written multiples times about molé, a molé pipian recipe and then even further when I visited Mexico and tried Oaxacan molé at ground zero.

Given that many molé’s are paired with poultry I’m taking a classic Oaxacan molé that will pair perfectly with turkey (or duck breast if you want to go super minimalist and still blow people away!).

Molé is notoriously time consuming with lots of steps. I’ve simplified that for you here as well.

The other important note. This mole will pairs so well with the poultry you can still serve many of the classic Thanksgiving sides like sweet potatoes, carrots, even green beans with crispy onions

For your dining pleasure, to spice up your Thanksgiving this year let’s make a perfect Oaxacan molé that I’ve simplified for making at home.