Steps in Preparation

02:00 – Preparing Pumpkin Souffle
19:05 – Preparing Stuffing
27:56 – Preparing Turkey
46:04 – Preparing Side Dishes
1:10:01 – Plating Meal


Modern Southwest Thanksgiving with Chef Allen Smith

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Come get some new ideas with a Southwestern twist for your Thanksgiving feast this year! Brussels Sprouts with Cranberries, Butternut Squash & Pecans, Buttermilk Mashed Potatoes, Cranberry Relish with Glazed Shallots, Turkey Roulade with Mushroom Stuffing and Basted with Chipotle, Honey and Orange and Iced Pumpkin Souffles. Bring a taste of Santa Fe to your holiday this season!

Santa Fe Ole Roasted Green Chile-Medium, Authentic New Mexican Red Chile Powder, Chipotle en Adobo, Canela, Santa Fe School of Cooking Sweet Spice, olive oil, brussels sprouts, butternut squash, bulk dried cranberries, bulk raw pecans, orange, cinnamon, mineral salt, cracked pepper, Yukon gold potatoes, russet potatoes, garlic, sea salt, butter, buttermilk, pepper, sugar, sea salt, fresh chopped ginger, lime, shallots, white wine, sugar, loaf sourdough bread, turkey breast, black pepper, celery, onion, crimini mushroom, fresh thyme, chicken stock, honey, orange juice, light brown sugar, ground allspice, ground cloves, heavy cream, eggs, unflavored gelatin, pureed pumpkin

Iced Pumpkin Soufflés - 6-8 servings

  • 2/3 cup light brown sugar
  • 1 teaspoon freshly ground canela
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup heavy cream
  • 4 eggs, separated
  • 1 envelope (1 Tablespoon) of unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup sugar plus 1 teaspoon
  • 1 cup pureed pumpkin
  • Garnish with Santa Fe School of Cooking Sweet Spice

  1. Wrap a collar around 6-8 ramekins and secure with some tape.
  2. Heat the cream over low heat until hot.
  3. Meanwhile, combine the brown sugar, salt, and spices, and add to the cream.
  4. Soften the gelatin in the cold water, and add to the hot cream to fully dissolve.
  5. Beat the egg yolks and the pumpkin mixture together, add the hot cream mixture to the pumpkin & egg yolks. Beat well to combine.
  6. Beat the egg whites with the 1 teaspoon of sugar to the soft peak stage.
  7. Fold a little of the egg whites into the pumpkin mixture, to lighten it then fold the lightened mixture into the remaining whites.
  8. Spoon the mixture into the prepared molds, making sure that it comes above the rim of the ramekin. Refrigerate for several hours or over- night.
  9. Remove the collar from the ramekin, garnish with some blanched and peeled pistachios and or a dusting of Santa Fe Sweet Spice.

Note: This is also great with a pungent cheese crumbled over the tomato.

Turkey Roulade Filled with Mushroom Stuffing - Serves 6

Preheat oven to 325º

  • 1 large loaf of sourdough bread, broken into pieces and toasted
  • 1 (3 pound) turkey breast, boned and butterflied
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper , plus more to taste
  • 2 ribs of celery, finely chopped
  • 1 large onion, finely chopped
  • 1 cup New Mexican diced green chile
  • 1 pound of crimini mushrooms-sauteed and finely chopped
  • 5 cups of day old bread torn into 1 inch pieces
  • 2 Tablespoons chopped thyme
  • 1 quart low sodium chicken stock
  • 4 Tablespoons butter – melted
  • 3 Tablespoons olive oil

Basting liquid:

  • 1 Tablespoon chipotle in adobo
  • 1/2 cup of honey
  • 1 cup of orange juice

You will also need: Kitchen Twine

  1. Place a baking rack on a sheet pan or into a roasting pan. Put basting liquid ingredients into a small saucepan and reduce until the sauce is the consistency of syrup. In a large sauté pan, add butter, celery, onion, thyme, and mushrooms and cook until aromatic Add bread. Add chicken stock and cook until bread is very wet.
  2. Lay the butterflied turkey breast between two large pieces of plastic wrap on a clean work surface. Use a mallet (or rolling pin) to slightly pound turkey breast to an even 3/4-inch thickness. Remove plastic wrap and discard.
  3. Sprinkle turkey with salt and pepper. Spread the stuffing mixture, in a 1/2″ thick layer, evenly over the turkey leaving a 3/4 – 1-inch border on all sides. Be careful not to overstuff the turkey or you will have a difficult time rolling it up. Transfer any remaining stuffing to a buttered baking dish and follow baking instructions below, adding it to the oven alongside of the turkey in the last hour of cooking.
  4. Starting at the shortest end of the turkey breast, skin removed side down, roll the turkey up and over the stuffing, jellyroll style. Use your fingers to tuck in any stuffing that escapes on the sides as you roll. Firmly tie up the turkey roulade with kitchen twine every 2 inches to form a compact cylinder.
  5. Brush turkey with 1 Tablespoon olive oil and season generously with salt and pepper. Heat remaining 2 Tablespoons oil in a large skillet, Dutch oven, or roasting pan (something large enough to hold the roulade) over medium high heat. Once hot, add turkey seam side down to pan. Sear roulade on all sides until golden brown, about 5-6 minutes total. Check the side you are searing every minute, depending on how hot your pan is. You want to brown it on all sides, not burn it.
  6. Brush with basting liquid then transfer the turkey roulade, seam side down, to the rack insert. Baste every half hour or so until done.
  7. Roast for about 1 hour to 1 hour 30 minutes, until a thermometer inserted into the center reads 160 degrees (be sure to test internal temperature in a few places. Remove the turkey from the oven and tent with aluminum foil. Allow the turkey to rest at room temperature for 15 minutes before carving into 1/2 to 3/4 – inch thick slices.

Keep the pan you seared the turkey in, you will use the brown bits stuck to the bottom to make your gravy.

Brussels Sprouts with Cranberries, Butternut Squash and Pecans - Serves 6

Preheat oven to 425º

  • 1–2 Tablespoons olive oil
  • 1 pound brussels sprouts
  • 1 small butternut squash (about 4 cups)
  • 1/3 cup bulk dried cranberries
  • 1/2 cup bulk raw pecans
  • 1/2 orange, juice of (about 1/4 cup)
  • Generous pinch of cinnamon
  • Mineral salt & fresh cracked pepper

  1. Line a rimmed baking sheet with parchment paper, a silpat, or lightly grease with oil.
  2. Cut ends off butternut squash, and peel (a vegetable peeler works great). Slice butternut squash in half lengthwise, scoop out seeds, and dice into 1/2 -inch cubes. Trim the bottom of the brussels sprouts and slice them in half lengthwise. If brussels sprouts are on the larger side, quarter them instead.
  3. Place the brussels sprouts and squash on the baking sheet, drizzle with a little oil, and toss to coat. Arrange the vegetables in a single layer, making sure the brussels sprouts are cut side down. Sprinkle with salt. Place the baking sheet in the oven and roast for 40 minutes, stirring after 25 minutes. About 5 minutes before removing the vegetables, add the cranberries and pecans to the baking sheet. Remove and let cool slightly.
  4. In a small bowl, squeeze the juice from 1/2 orange and add a generous dash of cinnamon, mix well.
  5. In a large mixing bowl, add the roasted vegetables along with the orange-cinnamon dressing. Add salt and freshly cracked pepper to taste. The cinnamon is subtle here, add more as desired.

Buttermilk Mashed Potatoes - 6 Servings

  • 2 pounds Yukon Gold potatoes
  • 1 pound Russet potatoes
  • 1 clove garlic
  • 3 Tablespoons sea salt
  • 1/2 cup butter
  • 1 cup buttermilk
  • 1/2 teaspoon freshly ground white pepper.
  • 1 Tablespoon butter (room temp.) for garnish

  1. Wash, peel, and remove any brown spots or eyes, the potatoes.
  2. Slice the potatoes and place in a non-reactive pot with the garlic & sea salt. This can be done ahead.
  3. Bring the potatoes to a boil and boil until soft (about 10 minutes, depending on the thickness of the slices).
  4. Meanwhile, melt the butter, and remove from the heat. Add the buttermilk and the white pepper and allow the buttermilk to heat gently. Stir to distribute the pepper.
  5. When done, drain the potato slices, and return to the hot pan. Smash with a whisk or use a food mill to mash the potatoes.
  6. Add the warm butter/buttermilk mixture; reheat as necessary, taste for seasoning.
  7. Serve in a warmed dish, garnish with the Tablespoon of butter.

These potatoes may be made ahead and frozen. Thaw over night; reheat in a microwave, or a double boiler, adding a little cream as necessary, to smooth them out.

Cranberry Relish with glazed Shallots - About 2 cups


  • 2 cups dried cranberries
  • 1 cup sugar
  • 1/2 teaspoon sea salt
  • 2 teaspoons fresh chopped ginger
  • Zest of 1 lime
  • 1 Tablespoon lime juice
  • 1 pinch red chili powder

Glazed Shallots:

  • 4 shallots, peeled, and thinly sliced
  • 1/2 cup white wine
  • 1/2 teaspoon sea salt
  • 1 Tablespoon sugar
  • 1 Tablespoon butter


  1. Place the sugar in a clean sauté pan and slowly begin to melt.
  2. Meanwhile, in the bowl of a food processor, pulse the cranberries until finely chopped. Transfer to a large bowl.
  3. Increase the heat under the sugar and bring to a boil, swirling or shaking the pan as necessary to evenly distribute the coloring sugar.
  4. When the sugar is light golden, immediately remove from the heat and add the chopped ginger and the lime zest. Carefully shake to distribute and pour over the chopped cranberries.
  5. Stir to mix, add the lime juice, and chili powder, stir to combine.

Glazed Shallots:

  1. Place all of the ingredients into a saucepan, stir to combine, heat to a boil and allow the liquid to evaporate.
  2. Combine with the cranberry relish.

Serve at room temperature.