Monica and I are really looking forward to the Thanksgiving holiday break this year. It's always been a time for us to slow down, relax and enjoy the warmth of being together and with our family.

Thanksgiving in particular holds a special place in our hearts because of the traditions we've built over the years -- both in the kitchen and around the table.

One of the things we're most excited about is getting creative with the leftovers. While the main Thanksgiving meal is always a highlight, the days after offers us a chance to experiment and come up with new dishes.

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This year, we've been talking about making a turkey leg stew with a Southwest twist. We're excited about blending the traditional Thanksgiving flavors with some bold, spicy southwestern ones.

The turkey leg stew idea came from our mutual love of stews and our appreciation for the vibrant spices and ingredients used in southwestern cuisine. We're planning to take the tender leftover turkey, slow-cook it with some fresh peppers, black beans and corn, and season it with cumin, chili powder and maybe even a bit of smoked paprika.

We are looking forward to this cozy dish that fills the house with an irresistible aroma -- perfect for the cool post-Thanksgiving weather.

Monica and I have always enjoyed cooking, and Thanksgiving leftovers are like a blank canvas. We talk, experiment and laugh over any kitchen mishaps, knowing that the process is just as important as the result.

We'll have a long weekend to unwind, spend time with family, watch football (and in Monica's case, nap with our canine babies Cookie and Momo) and enjoy the little things like leftover stew, which transforms a simple meal into something special.

I think what I love most about Thanksgiving is that it gives us the space to slow down and appreciate the everyday moments. We're not rushing to get anywhere or worrying about work.

I can't wait to dive into the holiday with Monica by my side, savoring each bite of both the meal and the memories we'll make.

Turkey Leg Stew

I used smoked turkey legs to make this recipe. I skipped roasting in the oven and just place smoked legs directly in the pot with the stock.

4 turkey drumsticks, or legs and thighs from 1 turkey

2 quarts turkey or chicken stock

1 teaspoon dried oregano

2 tablespoons ancho chile powder

1 to 4 chipotles in adobo, minced

1 can beans, pinto, or black

3 cups corn

2 tablespoons lard or vegetable oil

1 onion, chopped

4 to 6 poblano or Anaheim chiles, roasted, skinned and seeded or use canned green chiles

1/2 cup chopped cilantro or parsley

1. Preheat oven to 400 degrees. Salt the turkey drumsticks well on all sides and put them in a roasting pan. Roast, turning once or twice, until browned, about an hour.

2. Meanwhile, in a large soup pot, add the turkey/chicken stock and 2 more quarts of water. Bring to a simmer and add salt to taste.

3. When the turkey legs are ready, nestle them into the pot and add a bit more stock if they're sticking out of the liquid. Bring to a simmer and stir in the oregano, chipotles and ancho powder. Simmer gently, partially covered, for 2 hours.

4. Drain the beans and add them to the pot along with the corn.

5. Heat the lard in a frying pan and sauté the onion over medium-high heat until the edges brown. Chop the roasted chiles into pieces and add them to the frying pan. Sauté for 2 minutes, stirring often. Add the contents of the frying pan to the pot.

6. When everything is getting tender, fish out the turkey legs and lay them on a baking sheet to cool. When they are cool enough to handle, strip all the meat off the legs and add it back to the pot. Discard the bones.

7. Finish with the chopped cilantro and serve with sour cream on the side.

MONICA'S FAVORITE CORNBREAD

This is my wife Monica's favorite super moist (and sweet) cornbread.

2 cups flour

1 cup cornmeal

1 cup sugar

1½ tablespoons baking powder

1 teaspoon salt

½ cup butter, melted

½ cup oil

1¼ cups milk

3 large eggs

honey and extra butter for serving, optional

1. Preheat oven to 350 degrees and grease a 9x13 inch pan.

2. In a large bowl whisk together flour, cornmeal, sugar, baking powder and salt.

3. In a medium bowl mix together butter, oil, milk and eggs.

4. Add wet ingredients to dry ingredients and mix until combined.

5. Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs.

6. Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.

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