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We have compiled some great new recipes for you to enjoy this holiday season. The recipes are filled with the flavors of the southwest. We found them in a couple of the southwest magazines we take.

Click on any of these links to go directly to a recipe or just page down the page to see all of the recipes.

Guajillo-Tamarind Turkey
Cornbread-Chorizo Dressing
Roasted Poblano Gravy
Chipolte-Corn Mashed Potatoes
Turkey with Cornbread, Chorizo and Pinon Nuts
Sweet Potato Soufflé with Pecans and Red Pepper Flakes
Cauliflower Gratin with Queso Cotija

Guajillo-Tamarind Turkey (Sunset Magazine, November 2004)
Prep and Cook Time: About 4 hours, plus at least 30 minutes to rest , 8 to 10 servings

Notes: Long, pointed, deep-red dried guajillo chilies are available in Mexican markets. If you can't find them, substitute dried ancho chilies. Tamarind is a sweet-sour pulp that comes in many forms; the Indian tamarind concentrate used here is a thick, sticky, dark brown, smooth syrup. Look for it in specialty food stores, Indian markets, or Latino markets. If you can't find it, substitute equal parts molasses and limejuice. You can make the glaze up to a week ahead; chill airtight.

1 turkey (12 to 18 lb.)
Guajillo-tamarind glaze (recipe follows)
1 onion (8 oz.)
2 carrots (6 oz. total), rinsed
4 stalks celery (8 oz. total), rinsed
1 orange (8 oz.)
2 lemons (6 oz. each)
1 lime (3 oz.)
4 dried guajillo chilies 8 cloves garlic, peeled
6 sprigs fresh thyme, rinsed

1.  Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; discard or reserve for other uses. Rinse turkey inside and out; pat dry. Rub about a third of the guajillo-tamarind glaze inside the cavity. Place turkey, breast up, on a V-shaped rack in a 12 by 17-inch roasting pan; pour remaining glaze into bottom of pan, then pour in 1 cup of water.

2.  Peel onion and carrots; rinse celery, orange, lemons, and lime. Cut carrots and celery into chunks; cut onion, orange, lemons, and lime into quarters. Arrange vegetables, fruit, chilies, garlic, and thyme in roasting pan around and under rack.

3.  Roast according to chart (See below), checking turkey every 30 minutes; if juices in bottom of roasting pan threaten to scorch, add 1/2 cup water at a time to pan. When a thermometer inserted through thickest part of breast to the bone registers 155°, about 15 minutes before chart indicates turkey will be done, remove turkey from oven. Brush all over with juices in pan (if liquid is too thick to coat turkey in a thin, even layer, dilute with 1/2 cup more water). Continue roasting until turkey is well browned and thermometer registers 160°, about 15 minutes longer.

  4. Transfer turkey to a platter. Let rest in a warm place for 30 minutes before carving. Pour juices in bottom of pan through a fine strainer into a 2-cup glass measure; discard solids and reserve juices for poblano gravy (recipe follows).

  Per serving: 697 cal., 37% (261 cal.) from fat; 88 g protein; 29 g fat (8.3 g sat.); 18 g carb (1 g fiber); 292 mg sodium; 255 mg chol.

Guajillo-tamarind glaze
Cut top 1/2 inch off a head of garlic (about 2 oz.); wrap loosely in foil. Bake in a 350° oven until soft when pressed, about 45 minutes. Let cool, then squeeze garlic from skins into a 3- to 4-quart pan (dis­card skins). Add 8 stemmed dried guajillo chilies (2 oz. total; see notes), 1/2 cup tamarind concen­trate (see notes above), 1 cup lightly packed rinsed fresh cilantro, 1 cup water, 1/2 cup honey, 1/4 cup fresh lime juice, 1 teaspoon fresh ground pepper, and 1/2 teaspoon salt to pan. Bring to a boil over medium-high heat, stirring often; remove from heat and let stand 10 minutes. Pour into a blender or food processor and whirl until smooth. Makes about 2 cups.

  Oven-roasted turkey: temperatures and times.

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Cornbread-Chorizo Dressing (Sunset Magazine, November 2004)
Prep and Cook Time: About 1 hour
Makes: 8 to 10 servings

Notes: For the cornbread, up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Mexican markets. Very soft, bright-red chorizo in plastic casings won't work in this dish. You can assemble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.

8 ounces Mexican-style firm, fresh chorizo sausage (see notes above), casings removed
1/2 cup (1/4 lb.) butter
1 red onion (8 oz.), peeled and chopped
1/2 cup each chopped celery and carrot
6 cloves garlic, peeled and minced
1 tablespoon chopped fresh cilantro
1 teaspoon each chopped fresh thyme, oregano, and sage leaves
About 1/2 cup fat-skimmed chicken broth
12 cups 3/4 inch cubes cornbread (see notes above)
Salt and fresh-ground pepper

1. In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain.
2. Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat.
3. In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional chicken broth. Spoon into a 9- by 13-inch baking dish.
4. Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes longer. Serve hot.

Per serving: 496 cal., 49% (243 cal.) from fat; 13 g protein; 27 g fat (12 g sat.); 49 g carb (2.9 g fiber); 1,117 mg sodium; 102 mg chol.

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Roasted Poblano Gravy (Sunset Magazine, November 2004)
Prep and Cook Time: About 1 hour
Makes: About 21/2 cups; 8 to 10 servings

Pan drippings from guajillo-tamarind turkey (recipe above)
About 1 cup fat-skimmed chicken broth (if needed)
1/4 cup (1/8 lb.) butter
3 fresh poblano chilies (8 oz. total), roasted, peeled, seeded, and chopped
3 tablespoons all-purpose flour
Salt and fresh-ground pepper

1. Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.
2. In a 3- to 4-quart pan over medium heat, melt butter. Add chilies and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.
3. Whisking chili mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.

Per 1/4 cup: 218 cal., 66% (144 cal.) from fat; 1 .7 g protein; 16 g fat (6.3 g sat.); 18 g carb (0.8 g fiber); 119 mg sodium; 24 mg chol.

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Chipolte-Corn Mashed Potatoes (Sunset Magazine November 2004)
Prep and cook time: About 45 minutes
Makes:  8 to 10 servings

Notes:  You can grill the corn a day ahead of using it; cover and chill. Or, instead of grilling the corn, you can broil it 4 inches from heat, turning several times, until lightly browned all over, about 10 minutes. You can make the mashed potatoes up to 2 days ahead; cover and chill, then reheat in a microwave oven on full power (100%), stirring occasionally, until heated through, 10 to 15 minutes.

4 ears corn, husks and silks removed
5 pounds russet potatoes, peeled and cut into 2-inch chunks
1/4 cup (1/8 lb.) butter
About 1/2 cup whipping cream
About 2 drained canned chipolte chilies, minced
Salt and fresh-ground pepper

1.  Lay corn on a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning often, until corn kernels are lightly browned all over, with some blackened spots, 5 to 7 minutes (see notes). Let stand until cool enough to handle, then, holding corn upright in a deep bowl, cut kernels from ears with a sharp knife.

2. Meanwhile, in a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add potatoes and cook until very tender when pierced, about 20 minutes. Drain and return to pan.

3. Add butter and 1/2 cup cream and beat with an electric mixer on medium speed, or mash with a potato masher, until smooth. Beat or stir in roasted corn and chipoltes to taste. If potatoes are stiffer than you like, beat in a little more cream. Add salt and pepper to taste. Spoon into a serving bowl.

Per serving: 265 cal., 31% (83 cal.) from fat; 6 g protein; 9.2 g fat (5.3 g sat.); 43 g carb (4.3 g fiber); 109 mg sodium; 26 mg chol.

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Turkey with Cornbread, Chorizo and Pinon Nuts
(New Mexico Magazine November 2004)
Serves 8 to 10.

This turkey is incredibly moist, and the spicy stuffing is a nice contrast to the turkey. The recipe calls for pinon or pine nuts. Coarsely chop the nuts for a prettier presentation in the stuffing. If you don't want to stuff the turkey, go ahead and place the stuffing in a large, greased casserole dish and bake it at 350 degrees for about 45 minutes. Use blue cornmeal to make the cornbread for the stuffing for an even more Southwestern flavor.

One 8- to 10-lb. turkey
1/2 c. unsalted butter
1 c. dry white wine
2 to 3 sprigs rosemary
2 to 3 sprigs thyme
2 to 3 sprigs sage

Stuffing
1 T. oil
1 lb. chorizo sausage (bulk works best)
4 T. butter
1 onion, chopped fine
1/4 c. diced celery
4 serrano chilies, seeded, dribbled and finely minced
6 garlic cloves, peeled and minced 
1 c. minced fresh thyme 
1 c. minced fresh sage 
1 T. chopped fresh cilantro
1 c. pinon nuts, toasted and coarsely chopped
8 c. coarsely crumbed corn bread
1 c. chicken or turkey stock, preferably homemade

Preheat the oven to 350 degrees.
1. In a saucepan, melt the butter and add the wine. Add the herb sprigs and turn the heat down to simmer. Let it simmer while you are preparing the turkey, remove the sprigs and then use this mixture to baste the turkey.

2. Wash the turkey inside and out, and set aside.
In a sauce pan heat the oil over medium heat and add the chorizo, breaking it up with a wooden spoon as it browns for about 5 minutes. Remove the sausage with a slotted spoon and place it in a large mixing bowl. Set aside. Remove all the grease from the sauté pan. Put the butter in the pan and once it's melted add the onions, celery, chilies, and garlic. Sauté for 4 to 5 minutes over medium heat, stirring occasionally until the vegetables are translucent and soft.

3. Remove the pan from the heat and add the herbs, thyme, sage and cilantro. Pour the mixture into the bowl with the chorizo, add the cornbread cubes and pinon nuts. Moisten with the chicken broth. Use a little broth at a time. You may need a little less or a little more to get the right consistency.

4. Stuff the turkey with the dressing mixture and truss the turkey. Place the turkey on a rack in a large roasting pan. Carefully pour a little of the basting mixture over the turkey, just enough to moisten the skin.

5. Bake for 20 minutes per pound, basting with the butter mixture. Allow the turkey to rest for about 15 minutes before carving.

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Sweet Potato Soufflé with Pecans and Red Pepper Flakes
(New Mexico Magazine November 2004)
Serves 8 to 10.

This is a lighter way to prepare sweet potatoes. Prepare them the day before and you can heat them to serve. If you don't want a little heat just leave out the red pepper flakes. And if you can't live without miniature marshmallows, go ahead and add them to the top of the casserole instead of the red pepper flakes. 

2  28-oz. cans of sweet potatoes or yams 
3  large eggs, lightly beaten to mix 
1 c. sugar
1 t. vanilla extract
1/2 t. salt
1 c. chopped pecans 
1 t. red pepper flakes

Preheat the oven to 350 degrees. Lightly grease a casserole dish. In a large bowl, mash the yams with 1 cup of the reserved liquid. It may be necessary to add a little more to get a good, smooth consistency. Add the eggs, sugar, vanilla and salt. Mix well and pour into the casserole dish. Sprinkle the pecans over the mixture and lightly sprinkle the red pepper flakes. Bake for 30 to 35 minutes.

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Cauliflower Gratin with Queso Cotija (Sunset Magazine November 2004)
Prep and Cook Time: About 1 1/2 hours
Makes: 8 to 10 servings

Notes: Cotija is a salty, crumbly cheese, available in Mexican markets and many well-stocked supermarkets. If you can't find it, substitute a mixture of 6 ounces shredded jack cheese and 6 ounces crumbled feta. You can assemble this gratin (through step 2) a day ahead; cover and chill.

2 heads cauliflower (3 lb. total), rinsed
3/4 cup whipping cream 
1/4 teaspoon cayenne
Salt and fresh-ground pepper
1 pound fresh poblano chilies, roasted, peeled, seeded, and cut into strips
12 ounces cotija cheese, shredded (see notes)

1. In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.
2. In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano Chili strips and cotija cheese. Repeat three times to layer gratin, ending with cheese.
3. Bake in a 450° oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.

Per serving: 195 cal., 69% (135 cal.) from fat; 11 g protein; 15 g fat (9.3 g sat.); 7 g carb (1.8 g fiber); 609 mg sodium; 47 mg chol.

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