Thanksgiving, The Joy of Sharing

When thinking of Thanksgiving, one of the first words that come to mind is “bounty”. A celebration for the bounty of the harvest and the bounty of blessings that are reflected on a shared table. 

A time to renew the bonds we have with the people we cherish. A time to celebrate and be thankful for our many blessings. A time to pass old stories to our children and grandchildren, and create new memories sitting at the table, that will be told by the generations to come.

We thought that the best way to Thank You, is sharing special recipes to add flavor to your table. We hope you enjoy them as much as we do!

Stuffed Turkey

by Chef Yobet Mayo at Playa Grande Resort


  • 8 kg turkey
  • 300 gr salt 
  • 500 gr chicken broth 
  • 100 ml whipping cream
  • 1 kg ground beef 
  • 200 g carrots
  • 1 kg pork leg
  • 200 gr white onion 
  • 50 gr garlic
  • 100 gr butter
  • 10 gr celery
  • 100 gr russet potato  
  • 60 ml white wine
  • 200 ml olive oil
  • 200 gr apple
  • 200 gr pear
  • 200 gr peach
  • 100 gr tomato paste


  1. Marinate the turkey with olive oil, salt and pepper and inject it with white wine. Leave aside.
  2. Dice the fruits and vegetables
  3. Heat a frying pan and add the oil. Add the ground meat.
  4. Once the meat is precooked, add the fruits and vegetables.
  5. Season with salt and pepper.
  6. Add the chicken broth and ground bread, cover and cook for 10 minutes.
  7. Cook for 10 minutes more uncovered or until the liquid is fully evaporated but still moisty.
  8. Stuff the turkey with the picadillo and bake at 175 ºC. for 4 hours

Brussels Sprouts Caesar Salad 

by Chef Cesar Cervantes at Grand Solmar at Rancho San Lucas

For Caesar dressing 


  • 85 g anchovy fillets
  • 14 g dry mustard or 1 tbsp Dijon
  • 6 g garlic paste
  • 10 gr lemon juice
  • 10 gr egg yolk
  • 57 g grated parmesan
  • 430 gr olive oil
  • 1 gr kosher salt
  • 1 gr black pepper, grounded
  • 1 gr tabasco sauce


  1. Blend anchovies, mustard, and garlic to form a paste.
  2. Add some of the lemon juice, yolks, cheese, salt, and pepper.
  3. Emulsify the olive oil.
  4. Season with the rest of the lemon juice, tabasco, salt and pepper.

For pickled golden raisins


  • 20 g  white balsamic vinegar
  • 20 gr water
  • 5  gr white sugar
  • 1  gr kosher salt
  • 4 gr golden raisin (or mustard seeds) 


  1. Mix the ingredients except the raisins or mustard seeds, making sure it is dissolved.
  2. Bring the pickle liquid up to a boil and pour over the raisins. 
  3. Keep covered and let it come to room temperature before serving.

For white balsamic vinaigrette


  • 380 g blend oil 
  • 190 g white balsamic vinegar 
  • 14 g kosher salt
  • 10 gr agave syrup
  • 1 gr black pepper, grounded


  1. Blend all the ingredients together until smooth. 

For Plating:


  • 80 gr and 45 gr brussels sprouts (to cook separately)
  • 25 gr Caesar dressing
  • 15 gr white balsamic vinaigrette
  • 6 gr pickled golden raisins (or mustard seed)
  • 30 gr little gem lettuce 
  • 5 pcs. shaved radish
  • 50 gr puffed quinoa 
  • 1 gr kosher salt
  • 1 g black pepper, grounded 
  • 10 gr parmesan cheese, half grated, half shaved


  1. Blanch and fry the 80 gr of brussels sprouts. For blanching, place the sprouts in a wire basket and lower it into boiling water for a few minutes, then plunge them into ice water and drain.
  2. Thinly slice the rest of the brussels sprouts and serve in a mixing bowl. Dress with the white balsamic vinaigrette and season. 
  3. Add the fried brussels sprouts and toss with the pickled raisins or mustard seeds.  
  4. Pour a little Caesar dressing on top and take the little gem lettuce and wipe up the dressing to coat the little gem.
  5. Take the little gem lettuce out and set aside. Toss the salad with the Caesar dressing.  
  6. Plate alternating random stacks of salad and the little gem lettuce. Serve thin slices of parmesan cheese on top and garnish with radish and quinoa.

May your table be filled with the love of family, the blessings of abundance, and the beauty of gratefulness today and every day!

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