thanksgiving cider-glazed turkey fresh thyme sprigs ½ cup apple jelly internal temperature reaches 165 degrees medium-high heat until thick and glossy mushroom stuffing and cut into 1-inch cubes cup pine nuts heat oil on medium and cook mushrooms pine nuts and maple syrup until golden brown sweet potato gratin cup shredded white cheddar cheese cup grated parmesan cheese cup chopped pecans marshmallows in heat proof bowl over medium marshmallows before serving brussels sprouts and cut in half cup honey cup balsamic vinegar rimmed sheet pan with cooking spray with glaze and serve cranberry lime pie cup pecans large egg yolks cup fresh lime juice and pecans together in a food processor purée with mixer until smooth chill 2 hours las posadas pork tamales cups bob's red mill masa harina corn flour ½ cup safflower or vegetable oil corn husks at least 30 minutes time until mixture resembles peanut butter remaining tamales and place basket 2-inches above water to cool slightly and serve with remaining enchilada sauce fold tamales wwwwwww patter corn husks if preferred pork pozole green chiles drained and rinsed cup chopped fresh cilantro lime wedges and sliced radishes add onions and garlic and cook 3-4 room temperature 10-15 minutes champurrado ½ cup bob's red mill masa harina corn flour 70% dark chocolate bar finely chopped boil over medium heat before simmering salt and 1 cup very hot water until no lumps add finely chopped chocolate with sugar heat and simmer 10-12 minutes or until buñuelos cup warm water cup schnucks vegetable oil plus more for frying ½ cup granulated sugar comes together rest for 30 minutes sugar and cinnamon for topping for about 1 minute on each side or until and sprinkle with cinnamon sugar; repeat
