It may be called the great American bird, but turkey was first domesticated in Mexico, where, as James Beard once wrote, "it was to that country what beef is to the United States." One of our favorite preparations is a celebratory dish from the Mexican state of Puebla: a slow braise of breast meat in a deep, dark mole that's shot through with three kinds of dried chiles, peanuts, and pumpkin seeds and enriched with chocolate and spices. The spicy, sweet, savory sauce can be sopped up with hot tortillas and rice, or even crusty bread. Get the recipe for Turkey in Mole Poblano »Todd Coleman
We tend to think of Thanksgiving as a distinctly American holiday, but if America means anything, it’s drawing influences from around the world and making them feel at home. So if classic roast turkey and sage-themed stuffing are feeling a little tired this year, we have a few ideas to adding color, spice, and flavor to your table. See them all in the gallery above, from chile-rubbed turkey to a cornbread spiced with cumin.