October 12, 2013 • 1:15 pm
Happy Thanksgiving weekend to all my fellow Canadians!! (And to my American friends, here's a little early inspiration for you!) Thanksgiving has always held a really special place in my heart for four very simple reasons: 1. I LOVE to cook & eat (obviously); 2. I love an excuse to splurge on a really good bottle of wine; 3. I'm like a mother hen and love having all the people I love under one roof; and 4. I seem to really always benefit from taking a step back and recognizing how lucky I am, and how grateful I feel... all the best & most important things in life!!! :)
To hopefully help make your weekend taste even more delicious, I've compiled a few of my favourite Thanksgiving recipes form the past to perhaps inspire you to add something new to your table. So eat lots, be grateful, and enjoy!!! And you can thank be later for the feast... ;)
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!
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!
What’s your favorite signature Thanksgiving dish? Share your recipes below!
(Photo credit: Apple & Beet salad)