By Kalent Zaiz, Editor-in-Chief of KZAIZ MAGAZINE
Thanksgiving is on Thursday, November 26, and in many homes the table speaks two cultures: turkey and stuffing beside garlic, citrus and flan. Here are three recipes that bring both together, plus simple ideas to set, prepare and decorate the table.
Turkey with citrus-garlic adobo
Serves 8 to 10. For a 12 to 14 pound turkey.
- 8 garlic cloves, mashed with 1 tablespoon of salt
- Juice of 2 oranges and 2 limes
- 1 tablespoon of dried oregano and 2 teaspoons of black pepper
- 1/4 cup of olive oil
Mix everything and rub it on the turkey, inside and under the skin. Cover it and marinate in the refrigerator overnight. Roast in an oven set to 325°F until a food thermometer in the thickest part of the thigh reads 165°F. Follow the time chart on the turkey package, and let the bird rest about 20 minutes before carving. Save the pan juices and thin them with a little broth for a simple gravy.
Cornbread and chorizo stuffing
Serves 8.
- 6 cups of cornbread cubes, left out to dry
- 8 ounces of Mexican-style chorizo
- 1 diced onion, 2 diced celery stalks and 3 minced garlic cloves
- 1 1/2 cups of chicken broth, 2 beaten eggs and 1/4 cup of chopped parsley
Cook the chorizo, then soften the onion, celery and garlic in its fat. Mix gently with the rest and bake in a buttered dish, covered at first and uncovered at the end to crisp the top. The center must reach 165°F. For a meatless version, swap the chorizo for sauteed mushrooms and use vegetable broth.
Pumpkin flan
Serves 8. Make it the day before.
- 3/4 cup of sugar, melted into a golden caramel for the pan
- 1 can (14 ounces) of sweetened condensed milk and 1 can (12 ounces) of evaporated milk
- 1 cup of canned pumpkin puree (not pie filling) and 6 eggs
- 1 teaspoon each of vanilla and cinnamon
Pour the caramel into a 9 inch round pan. Blend everything else, strain it and pour it over the caramel. Bake in a water bath at 350°F until the edge is set and the center barely wiggles. Cool, then chill overnight before turning it out. Run a thin knife around the edge first, and use a plate with a rim so the caramel stays on the dish.
Set the table
Put the fork on the left, the knife and spoon on the right with the blade toward the plate, and the glass above the knife. Use a linen cloth or a woven runner, cloth napkins in a warm color and a handwritten place card for each guest. Keep the centerpiece low so people can see each other across the table.
Prepare ahead
- Two days before: cut the cornbread and let it dry, and buy fresh herbs.
- The day before: make the flan, marinate the turkey and set the table.
- Thanksgiving Day: roast the turkey, then bake the stuffing while the turkey rests.
- After the meal: refrigerate leftovers within 2 hours in shallow containers, eat them within 3 to 4 days and reheat them to 165°F.
Decorate with what you have
Pomegranates, small pumpkins, oranges studded with cloves, dried corn husks and a few sprigs of eucalyptus or herbs cost little and look rich. Add a clay bowl of limes or a paper banner in autumn colors, and light the candles just before guests arrive.
Ask each guest to bring one family dish with a story, and let your table tell it. For more culture, lifestyle and food in English and Spanish, read the latest KZAIZ MAGAZINE issues for free and visit KZAIZ MAGAZINE every week.
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Copyright 2026 Kalent Zaiz / KZAIZ Magazine. Todos los derechos reservados. Ninguna parte de este artículo puede ser reproducida, traducida, distribuida ni utilizada de ninguna forma, total o parcialmente, sin el permiso previo por escrito de la autora.