Zesty Thanksgiving Dishes

Latin chef and author, Amalia Moreno-Damgaard says that since your Thanksgiving Day celebrations already look different, why not create something different for your meal – something with a little zest!

Follow Amalia on Facebook and Instagram at @AmaliaMorenoDamgaard.  

Pavo Guisado (Red Chile Turkey Thighs Stew)
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com) 

Serves 1 or 2 

1 turkey thigh seasoned with kosher salt and freshly ground black pepper
2 tablespoons olive oil
½ cup finely diced vine-ripened tomatoes
2 tablespoons finely diced yellow onion
1/2 teaspoon minced garlic
½ teaspoon Coban chile powder (or guajillo)
½ tablespoon chopped mint leaves
½ tablespoon chopped cilantro leaves
1 small bay leaf
½ teaspoon kosher salt
1 cup chicken stock or water 

  1. Sear the turkey thigh, skin side down only, in the oil in a preheated skillet over medium high heat until medium brown, about 2 minutes. Remove from the skillet and set aside.
  2. In the residual oil, saute the tomatoes, onion, garlic, chile powder, mint and cilantro leaves, bay leaf, and salt, for 2 minutes. Add the stock or water and cook until saucy yet chunky.
  3. Return the turkey thigh to the skillet and nestle it in the sauce, cover, and simmer until the turkey is cooked, about 10-15 minutes, or until a meat thermometer registers 165 degrees F. Serve.


Puré de Yuca (Yuca puree with olive oil and parsley)
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)

 Serves 2

 2 cups plain mashed yuca
1 tablespoon olive oil
3 ounces (3/8 cup) hot chicken or vegetable stock
2 tablespoons flat leaf parsley leaves
Kosher salt and freshly black pepper
1 cup lightly mashed and chunky cooked yuca 

  1. Combine the mashed yuca with the oil, stock, parsley, and seasonings, and mix well to blend.
  2. Add the chunky yuca and incorporate it into the mashed yuca mixture using folding strokes. Taste and adjust seasonings, if needed.


Verduras en Escabeche (Chayote, Carrots, and Cauliflower Sauteed in Aromatic Herb Sauce)
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)

 Serves 2 

¾ cup julienned chayote squash
¾ cup julienned carrots
¾ cup sliced cauliflower florets
2 tablespoons olive oil
1 cup julienned yellow onion
½ teaspoon minced garlic
½ teaspoon crumbled oregano
½ teaspoon dried thyme
Kosher salt and freshly ground black pepper
2 ounces (1/4 cup) champagne or white wine vinegar 

  1. Steam the vegetables one by one until al dente.
  2. Sauté the onion in the oil for 1 minute. Add the garlic, oregano, and thyme, and saute 1 minute. Add the vegetables to this mixture and saute 2 minutes to blend flavors. Season with salt and pepper to taste and add the vinegar. Serve.
Print Friendly, PDF & Email