Thanksgiving is just around the corner, and it’s the perfect time to mix up our feast with some exciting flavors! We’ve got a unique blend of classic American dishes and a special Filipino twist just for you. Join us in trying out these delicious recipes that promise to add a fun and tasty twist to your holiday table!
Explore these Exclusive Thanksgiving Recipes:
Herb-Buttered Roasted Turkey: A classic, juicy centerpiece.
Ingredients:
- 5 tbsp unsalted butter, softened
- 1 tbsp each of finely chopped fresh rosemary, sage, and thyme
- Sea salt and freshly ground black pepper to taste
- 1 whole turkey (about 12 lbs), thawed if frozen, cleaned and dried, neck kept for later (reserve giblets for stuffing if you like)
- Cornbread and Sausage Stuffing
- 4 to 6 large carrots, cut in half horizontally
- 2 big onions, each cut into 8 segments
- 2 pieces of celery, cut in half horizontally
Directions:
- Oven Preparation and Herb Butter: Heat your oven to 350°F and position the rack at the bottom. For the herb butter, combine 4 tbsp butter with the herbs in a bowl, adding salt and pepper to taste.
- Turkey Preparation: Gently separate the skin from the breast meat at the neck end, taking care not to tear it. Spread the herb butter underneath the skin.
- Stuffing the Neck Cavity: Lay the turkey with the breast side down. Fill the neck cavity with stuffing lightly, then secure the skin with skewers or trussing needles.
- Adjusting Wings: Turn the turkey over and tuck the wing tips under its body, breaking the bones if necessary.
- Stuffing the Main Cavity: Gently fill the larger cavity with stuffing.
- Securing the Legs: Tie the legs together tightly with cotton kitchen string for even cooking.
- Neck Preparation: Chop the neck into smaller pieces.
- Roasting Pan Setup: Combine neck pieces, carrots, onions, celery, and 2 cups of water in a large roasting pan. Place the roasting rack over the vegetables.
- Buttering the Turkey: Position the turkey on the rack and coat it with the remaining butter. Season well with salt and pepper. Cover the turkey loosely with foil.
- Roasting Process: Roast for 1 hour and then baste every 30 minutes with pan juices. When the thigh’s thickest part reads 125°F on a thermometer (avoid the bone), about 3 hours total, remove the foil and increase the oven temperature to 400°F. Keep roasting and occasionally basting until the thigh reaches 180°F, 45 to 60 minutes more. If the turkey browns too quickly, tent it with foil and add more water to the pan if needed.
- Resting the Turkey: Move the turkey to a serving dish, cover loosely with foil, and let it rest for at least 30 minutes before carving.
Make-Ahead Herb Butter Tip: You can prepare the herb butter a day in advance and refrigerate it. Just bring it back to room temperature before using.
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Green Bean Casserole: Creamy, crispy, and utterly savory.
Ingredients:
- 3 slices of thick-cut bacon, chopped
- 1/2 cup of finely diced yellow onion
- 2 minced garlic cloves
- 12 ounces of chopped fresh button or cremini mushrooms
- 3 tbsp of butter
- 3 tbsp of all-purpose flour
- 1 cup of half-and-half
- 1 cup of chicken broth
- 1/2 cup of shredded white cheddar cheese
- 3/4 tsp of salt
- 1/4 tsp of freshly ground black pepper
- 1 lb of fresh green beans, trimmed, halved, and blanched (boil for 5 minutes, then cool in ice water and drain)
- 1 can of high-quality French fried onions or a gluten-free alternative
Instructions:
- Heat your oven to 350°F.
- In a large skillet, cook the bacon over medium-high heat until it’s crispy. Then, add the onions, cooking them until they’re soft (about 4-5 minutes). Follow with the mushrooms and garlic, cooking for another 4-5 minutes until the mushrooms soften. Remove this mixture and set aside in a bowl.
- In the same skillet, melt the butter and blend in the flour, whisking for about 2 minutes until it darkens slightly. Gradually whisk in the half-and-half and chicken broth to avoid clumping. Continue to whisk until the mixture thickens slightly, then stir in the cheese until it melts into the sauce.
- Add the mushroom and bacon mixture back to the skillet, seasoning with salt and pepper. Let it simmer for a few minutes before mixing in the green beans.
- Transfer everything into a 9x13 casserole dish, evenly spreading out the mixture. Top with the French fried onions.
- Bake it uncovered for 30 minutes, until it’s bubbling and the onions on top are golden and crispy. Let it sit for 5 minutes before serving. Enjoy your creamy, savory green bean casserole!
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Filipino Chicken Adobo
Understanding Chicken Adobo:
Chicken adobo is a popular Filipino dish known for its tangy and savory flavor. This dish, which features chicken marinated and cooked in a soy-vinegar sauce with aromatic spices, is traditionally served over steamed rice with vegetables. The term “adobo” comes from the Spanish word “adobar,” translating to “marinade” or “sauce” in English.
The dish’s roots trace back to when the Spanish arrived in the Philippines in 1521 and observed the locals preserving meat in vinegar in clay pots, a method they named “adobo.” Today, chicken adobo stands as a beloved and iconic Filipino dish.
About Chicken Adobo:
This dish is a personal favorite for anyone who loves chicken recipes. It’s an excellent main course paired with white or brown rice and vegetables. For a healthier, low-carb option, try it with cauliflower rice. This savory chicken dish is a family favorite and one that I frequently cook.
I discovered chicken adobo on YouTube about seven years ago and have been hooked ever since. Over the years, I’ve refined my recipe to create a version that captures the essence of this classic Filipino dish.
Ingredients:
For exact measurements, please see the recipe card below.
- Skin-on, bone-in chicken thighs (dark meat recommended for tenderness)
- Boneless skinless chicken thighs, drumsticks, or legs are also suitable
- Use chicken breasts but cook only until the internal temperature reaches 160°F
- Neutral oil (like avocado, peanut, grapeseed, vegetable, or canola oil; avoid olive oil)
- Any type of onion (yellow, white, or red)
- Regular or low sodium soy sauce (gluten-free alternatives: tamari, coconut aminos, or gluten-free soy sauce)
- White, cane, or coconut vinegar (rice vinegar or apple cider vinegar as alternatives)
- Garlic (a key ingredient for flavor
- Black whole peppercorns (essential for authentic flavor)
- Bay leaves (add depth to the dish)
Making Chicken Adobo:
Cooking the Onions:
In a large skillet or Dutch oven, heat oil over medium heat. Add sliced onions and cook until they’re translucent.
Browning the Chicken:
Move the onions aside, place the chicken skin-side down, and sear until golden brown, about 3-5 minutes.
Adding Seasoning:
Add soy sauce, garlic, black peppercorns, bay leaves, and vinegar to the pan. For optimal flavor, avoid stirring immediately.
Simmering the Chicken:
Bring the mixture to a boil, then cover and simmer on low-medium heat for 10 minutes.
Flipping the Chicken:
Uncover and flip the chicken so the skin faces up.
Final Cooking Steps:
Cover and simmer for another 10 minutes. Uncover and continue simmering for 3-5 minutes to thicken the sauce. Remove from heat to serve.
Storage and Reheating:
Chicken adobo can be stored for up to 4 days in an airtight container in the fridge. It often tastes better the next day as the sauce infuses into the chicken. Reheat on the stove over medium heat or in the microwave for 2-3 minutes until hot. Add a bit of water if needed to loosen the sauce.