Culture

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...