Southwestern Thanksgiving Sides - Royal Cafe & Catering - Tucson News Now

Southwestern Thanksgiving Sides - Royal Cafe & Catering

Chorizo corn bread stuffing

Chef Armando Duarte, Royal Cafe & Catering  



  • 1 pound fresh Mexican chorizo.
  • 1 medium white onion, finely chopped.
  • 1 medium carrot, finely chopped.   
  • 1 celery stalk, finely chopped.           
  • 3 garlic cloves, finely chopped.  
  • 2 cups coarsely crumbled cornbread.
  • 1 1/4 cup chopped fresh cilantro, plus more for garnish (optional)
  • 1/2 cup chicken stock (low-sodium store-bought is fine)1 tablespoon unsalted butter.



Cranberry Prickly Pear Relish 

1 C organic granulated sugar

1 C prickly pear juice (or water)

4 C (1 12-oz package) fresh or frozen cranberries

orange zest, optional


Chipotle Sweet Potatoes 


Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket.

Allow to steam for 20 minutes or until the potatoes are fork tender.

Add butter to potatoes and mash with potato masher.

Add chipotle peppers, sauce, and salt and continue mashing to combine. Serve immediately. 

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