Featuring Chef Gary’s Smoked Ancho Gravy

100% All-Natural, Cage-Free, Colorado Red Bird Turkey

Accompanied by Roasted Poblano Mashed Potatoes & Ancho Gravy, Chile Rojo Green Beans & Nopalitos, Esquites Mexican Style Street Corn

Chef Carlotta’s Corn Tamal Stuffing

Turkey, Plain Mashed Potatoes, Stuffing, Mac & Cheese, & Fruit

Children Under 10 Plate

Choice of Recipe With Cranberry Pepita Brittle

Monica’s Pumpkin Tres Leches Cake

On Mixed Greens with Mexican Quince & Dijon Agave Vinaigrette

Roasted Shaved Brussels & Chayote Squash Salad

Sí Charro! Pumpkin Tamales

With Our Compliments: Chips & Salsa Rústico On The Table

Chips & Salsa Rústico

Preheat your oven to 325°F (165°C). Rinse the turkey under cold water and pat it dry with paper towels. Rub the turkey all over with salt, black pepper, garlic powder, onion powder, and ancho chili powder. Place the turkey on a roasting rack in a large roasting pan.

Prepare the Turkey

Roast the turkey in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the juices that collect at the bottom of the pan.

Roast the Turkey

In a saucepan, melt the butter over medium heat. Whisk in the flour to make a roux, cooking for about 2 minutes. Gradually whisk in the turkey broth, stirring constantly, until the mixture thickens. Stir in the smoked paprika and season with salt and pepper to taste.

Make the Gravy

Once the turkey is done, let it rest for 20 minutes before carving. Serve with the smoked ancho gravy drizzled on top and garnish with fresh parsley.

Serve

Whole Colorado Red Bird Turkey

Salt

Black Pepper

Garlic Powder

Onion Powder

Ancho Chili Powder

Unsalted Butter

All-Purpose Flour

Turkey Broth

Smoked Paprika

Fresh Parsley

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.

Sauté the Vegetables

Stir in the diced red bell pepper and corn kernels. Continue to cook for another 5 minutes, allowing the vegetables to soften.

Add Peppers and Corn

In a large bowl, combine the dried corn masa, cumin, smoked paprika, salt, and black pepper. Gradually add the vegetable broth, mixing until a smooth dough forms.

Mix in Masa and Spices

Gently fold the sautéed vegetable mixture into the masa dough. Add chopped cilantro and mix until well combined.

Combine and Fold

Transfer the tamal stuffing to a greased baking dish. Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until heated through.

Assemble and Cook

dried corn masa

vegetable broth

onion, chopped

garlic, minced

red bell pepper, diced

corn kernels (fresh or frozen)

cilantro, chopped

cumin

smoked paprika

salt

black pepper

olive oil

In a skillet over medium heat, cook the ground turkey until browned, about 8-10 minutes. Season with salt and pepper.

Peel and chop the potatoes, then boil in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk until smooth.

Make the Mashed Potatoes

Follow the instructions on the stuffing mix box, typically involving boiling water and mixing with the stuffing. Let it sit for a few minutes.

Prepare the Stuffing

In a pot, cook the macaroni according to package instructions. Drain and return to the pot. Stir in cheddar cheese and a splash of milk until creamy.

Cook the Mac & Cheese

On a plate, serve a portion of turkey, a scoop of mashed potatoes, stuffing, mac & cheese, and a side of mixed fruit.

Assemble the Plate

Ground turkey

Potatoes

Butter

Milk

Stuffing mix

Macaroni pasta

Cheddar cheese

Mixed fruit (e.g., apples, bananas, grapes)

Pepper

Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour and baking powder. In another bowl, mix the pumpkin puree, sugar, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Prepare the Cake Batter

Pour the batter into a greased 9x13 inch baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

Bake the Cake

In a bowl, whisk together the milk, heavy cream, sweetened condensed milk, and ground cinnamon. Once the cake has cooled, poke holes all over the top with a fork.

Prepare the Tres Leches Mixture

Slowly pour the tres leches mixture over the cake, making sure it seeps into the holes. Cover and refrigerate for at least 4 hours or overnight.

Soak the Cake

All-purpose flour

Baking powder

Pumpkin puree

Granulated sugar

Eggs

Vanilla extract

Heavy cream

Sweetened condensed milk

Ground cinnamon

Preheat the oven to 400°F (200°C). On a baking sheet, toss the shaved Brussels sprouts and sliced chayote squash with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for about 20-25 minutes, or until they are golden brown and tender, stirring halfway through.

Roasting the Vegetables

In a small bowl, whisk together 3 tablespoons of Dijon mustard, 2 tablespoons of agave syrup, 1/4 cup of olive oil, and 2 tablespoons of apple cider vinegar. Season with salt and pepper to taste. Adjust the sweetness or tanginess if desired.

Preparing the Vinaigrette

In a large bowl, combine the mixed greens and roasted vegetables. Add the diced Mexican quince on top. Drizzle with the Dijon agave vinaigrette and gently toss to combine.

Assembling the Salad

Divide the salad among serving plates and serve immediately, garnished with additional quince or a sprinkle of nuts if desired.

Serving

Brussels sprouts, shaved

Chayote squash, thinly sliced

Mixed greens (e.g., arugula, spinach, romaine)

Mexican quince, diced

Soak the corn husks in warm water for about 30 minutes until they are pliable.

Soak Corn Husks

In a large bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the vegetable shortening until fluffy, then gradually add the pumpkin puree and beat until well combined. Slowly add the dry ingredients to the pumpkin mixture, alternating with vegetable broth, mixing until a soft dough forms.

Prepare the Dough

Take a soaked corn husk and spread about 2-3 tablespoons of the tamale dough onto the center. Fold in the sides of the husk and then fold the bottom up to enclose the filling. Repeat with remaining husks and dough.

Assemble the Tamales

Place the tamales upright in a steamer basket, cover with a damp cloth, and steam over boiling water for about 1 hour, or until the dough is firm and cooked through.

Steam the Tamales

masa harina

baking powder

pumpkin puree

vegetable shortening

corn husks

Cut each corn tortilla into 6 triangles. Heat the vegetable oil in a large skillet over medium heat.

Making the Chips

Once the oil is hot, carefully add a few tortilla triangles at a time, frying until they are golden brown and crispy, about 2-3 minutes.

Remove the chips with a slotted spoon and drain on paper towels. While still hot, sprinkle with salt.

100% All-natural, Cage-free, Colorado Red Bird Turkey