October 15, 2014 • 5:45 pm
Happy BELATED Thanksgiving Canadian loves!! I hope you all had as great of a weekend as I did!!?! I had so much fun soaking up the rays, poolside, pineapple drink in hand, with my besties... it's definitely been one for the books!!! For those of you that might be sneaking away for a sunny holiday this winter I put together some of MY vacation essentials that I CANNOT live without!!! Take a look, make some notes, and even shop below.. easy peasy!!!
Happy Thanksgiving Weekend my loves!!!! I hope you all get to GOBBLE down on some yummy food and enjoy some laugh's with your friends and family...that's what Thanksgiving's all about... full bellies and full hearts...RIGHT!?!?! I wanted to share with all of you MY PERSONAL FAVOURITE recipes that I tend to cook year after year...THAT'S HOW GOOD THEY ARE!!
The Perfect Bird:
The perfect bird is honestly all about keeping it simple. In my opinion, you should get a fresh, free run turkey because that guarantees a plump juicy bird. Some people brine their birds, but I just can’t be bothered!
Here are a few of my tips…
- If you’re thawing a turkey, please research the proper thawing method and be patient!
- For a crisp skin, make sure your bird is COLD when you put it in the oven.
- For a fresh turkey plan on cooking your turkey about 15-20 minutes per pound.
I simply stuffed my bird with my famous stuffing (see below), rubbed the bad boy with a handful of butter, salt, pepper & FRESH poultry seasoning herbs.
I started the bird without a lid at 400 degrees for about 15 minutes, and then reduced the heat to 325 for the remainder of the cooking time.
Make sure and baste your turkey about 3-6 times during the cooking period. Use a meat thermometer and test in the crease of the thigh when you have timed your turkey correctly. When your turkey has about 15 minutes left give the skin one last good crisp without the lid if it needs it. Let the turkey rest 15-20 before carving…Enjoy!
My Famous Stuffing:
This one is the same as I made last year, but I think that says something… it’s DELICIOUS!
½ loaf of whole wheat bread, cubed
1 ½ loaves white bread, cubed
½ lb. salted butter, melted (this is the secret you do not speak of to your guests)
1 lb. diced turkey sausage
1 c. chopped onion
3/4 c. chopped celery
1 ½ c. cremini or button mushrooms, sliced
¼ c. dry white wine, such as Sauvignon Blanc
2 ½ tsp. fresh chopped sage
1 ½ tsp. fresh chopped rosemary
½ tsp. fresh chopped thyme
1 Granny Smith apple, cored and chopped
1/3 c. minced fresh parsley
1 tsp. salt & 1 ½ tsp. pepper to taste
1. Preheat oven to 325 degrees F. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 10-15 minutes in the preheated oven or until evenly toasted. Put toasted bread cubes to a large bowl.
2. In a large frying pan, cook the sausage over medium heat, stirring until evenly browned.
3. Add butter, onion, celery, sage, rosemary, and thyme. Cook, stirring for 2 minutes to blend flavors.
4. Add wine.
5. Pour sausage mixture over bread in bowl. Mix in chopped apples, mushrooms and parsley. Mix lightly. Spoon into turkey to loosely fill.
Pear and Pancetta Crisper:
I LOVE this salad! The butter lettuce crisps so nicely in your mouth it’s like a juicy explosion! I like to use local BC pears, but whatever you have available will do!
1 head of live butter lettuce (roots cut off and rinsed)
1/4 c. chopped walnuts
2 Bosc Pears, sliced thinly
1/2 c. of drained crumbled feta
1/2 c. pancetta
Tori's Famous Dressing:
1 tbs. of dijon mustard
1-2 tbs. of sugar
3 tbs. of red wine vinegar
1-2 garlic cloves, crushed (2 if they are small)
juice of one lemon or lime
2/3 c. of canola oil
salt and pepper to taste
1. Preheat oven to 450 degrees. Arrange pancetta and bake until golden brown - about 10 minutes. Let cool and set aside.
2. Make the dressing and set aside.
3. Tear/chop lettuce into bite size pieces. Toss with pear, feta, and walnuts and top with pancetta and dressing!
BC Apple & Beet Salad:
1 BC Ambrosia apple - local is alwasy best!!
6-8 large beets
1/4 cup crumbled feta or goat cheese
2-3 teaspoons chopped parsley (I like more... I would say 4 teaspoons!)
2 tbsp olive oil
2 tbsp cider vinegar
1 tbsp honey
Salt and pepper to taste
1. Boil or steam beets for about 25-30 min
2. Let beets cool for a few minutes
3. Peel beets and cube into bite sized cubes
4. Cut apple into slices
5. Transfer beets and apples to a bowl
6. Toss beets and apple slices with dressing, coat well.
7. Top with cheese and parsley
Parmesan Fennel Bake:
I'm always so tired of the same old Thanksgiving side dishes, so this dish is SO great because it can be prepped ahead of time! Who doesn’t love that?!
2 fennel bulbs
1/2 large yellow onion
1/2 c. of freshly grated parmesan
1/2 c. of whipping cream
2 tbs. of butter
1/4 c. of chopped walnuts
dash of nutmeg
salt & pepper to taste
1. Heat oven to 250C
2. Trim the fennel tops, then cut into wedges.
3. Boil for about 5 minutes, then drain well.
4. Arrange in an ovenproof dish with sliced onion. Sprinkle nutmeg, salt pepper, garlic, and butter over fennel and onion.
5. Top with cream and parmesan. You can set aside for a whole day now if you want to! - Refrigerated.
6. When you’re ready, bake until golden - about 20-30 minutes. When golden... top with walnuts and serve!
Ricotta Mashed Potatoes:
4-6 Yukon gold peeled potatoes, cut into approximated 3 inch chunks
2 tablespoons of butter
1/4 cup of whipping cream
1 cup of Ricotta
1 handful of fresh or dried chives
1 teaspoon of ground kosher salt
1. Boil potatoes until soft when poked with a fork
2. Add butter, whipped cream, ricotta, chives, and salt
3. Mash & serve!
The recipe I have for you guys today is a super simple one with very few ingredients. It does sound strange but the flavor is so incredible you will keep going back for these little suckers until the casserole dish is dry.
Frozen (or fresh) bread dough (thawed)
24-26 Beet leaves
1 cup whipping cream
3 tbsp butter
Salt & pepper to taste
1 tsp dill
1 clove garlic
1. Place the dough in a greased bowl, cover it with a towel and set it in a warm place to rise until doubled
2. Clean your beet leaves while the dough is rising
3. Cut stalks from leaves
4. Pinch off small pieces of dough (about the size of a walnut) and place a piece of dough in the center of one end of a leaf
5. Roll the beet leaf loosely around the dough
6. Place in a lightly greased baking dish and line up rolls in a single (or double layer) in the dish
7. Cover and place in a warm area until the dough rises again
8. Cover the dish and bake at 350F for about 30 minutes or until rolls are puffy and slightly golden.
9. Melt butter in a saucepan
10. Add the cream, dill and garlic
11. Bring to a low boil & then reduce until ready to serve
12. Ladle the sauce over the rolls and then place in oven for another 5 minutes
I know it’s a little unique but I promise this dish won’t disappoint!
Grilled Peach and Apple Cobbler:
I’m wrapping up my round up of Thanksgiving recipes with my famous sweet treat that’s always a hit at Thanksgiving dinner. Added bonus about this one is your family will think you’re so creative (or a little crazy) making your cobbler on the BBQ!
2 granny smith apples, sliced & cored
2 ripe peaches, halved, sliced & pitted (important that the peaches are ripe)
1/2 cup light brown sugar
1 stick salted butter, melted
1 teaspoon ground cinnamon
1 cup granola (whatever kind you prefer) OR 1cup of rolled oats
1. Turn on BBQ on high heat for 15 minutes
2. Toss the cut peaches and apples with half the butter, sugar, and cinnamon
3. Add mixture to baking dish
4. Toss the rolled oats or granola with the remaining butter, sugar, and cinnamon and top mixture to baking dish
5. Turn BBQ off and place cobbler on BBQ for 7-10 minutes
6. Turn BBQ back on low and leave cobbler on until it’s golden- the cobbler will cook in about 15 minutes
I also like to make my own whipped cream with this cobbler. Just whip heavy cream in a cold bowl and add vanilla bean. For the vanilla bean you just cut it in half lengthwise and scrape the seeds into the cream.
And VOILA.. Thanksgivng Dinner is SERVED!!!!
Now you can all go and prep your own meals and ENJOY your Thanksgiving weekend with your friends and families!!!
I am SO overjoyed to finally be able to announce to ALL OF YOU the GOOD NEWS!!!! Jillian Harris for Privilege is launching a SECOND capsule collection on MONDAY, OCTOBER 20th!!!!
This collection is very close to my heart as you were ALL so encouraging through my first collection that it inspired me to take the next step. With all of the help from Privilege Clothing, making everything run so smoothly with the first collection, we couldn’t be more excited for this announcement!! Fall clothes are my ABSOLUTE favorite, making this collection my best one yet.. PROMISE!!!!
The Jillian Harris for Privilege FALL/HOLIDAY Collection embodies my coveted "Jilly" style that all of you guys know and love. Featuring chunky knits mixed with classic, feminine style and casual, effortless comfort. The collection was curated with versatility top of mind and can be paired with anything from heels to booties. This collection has 12 pieces ranging from cozy cold weather accessories to everyday pieces with a pop of print here and there!!!
ARE YOU EXCITED!!!?!? I can't wait for you to see more!!
How CUTE is the 'Jilly' dress!?! Like seriously.. it's perfect for a holiday get away or everyday with a pair of tights and booties!! Holiday parties here we come!!!!
I also want to give a HUGE thank you to all of my followers and fans for all of the positive and constant encouragement and support.. I couln't have done this without YOU!!! Thank you thank you thank you!!!
Oh and PS it couldn't be an announcement without a giveaway of my 'Jilly' dress that I'm wearing above... right!?!?! Enter below to WIN IT!!!!
My WCW (Woman Crush Wednesday) this week goes out to the LOVELY Cara McLeay. I am SO SO obsessed with her lovely personality, her AMAZING hair and her cute style!!! I swoon over her entire blog. She is also a genius and founder of the XO IRON that I use on my hair on a daily basis...it's a godsend!! Just when I thought I couldn't have more of a woman crush... her newly wed hubby decided to wear a Scrub Captain tank in their wedding pics!!!! HOW CUTE are they... seroiusly in LOVE!!!!
PS how amazing are her wedding pics!?! Props to Kelly Brown!!!
If you think her hair looks amazing for her wedding...you'll be stunned to know that Cara's hair looks this good EVERYDAY!!!!!! She uses her XO Styling iron to create beachy, loose, natural waves, and I LOVE using the iron to get this look. To learn more about how to use the iron, check out Cara's amazing tutorial!!
Not only does the iron work wonders on your hair...it's SOOO beautiful and sleek, wouldn't you agree?! And I've got GOOD NEWS! All of my lovely readers can use the promo code XOJILLIAN at checkout here to get 15% off your purchase!
I think that calls for a celebration!! Happy shopping loves!!!!!