Happy Thanksgiving to My American Loves!

Happy Happy American Thanksgiving! I hope that you have a family & friend-filled weekend that’s bursting with love and amazingly good food! I absolutely adore Thanksgiving & everything that goes along with it – the food in particular. So, the fact that American Thanksgiving is one month after Canada’s just reminds me again how grateful I am to be living in a beautiful city surrounded by the people I love!

Here are some of my all time favourite recipies that inspired my Canadian Thanksgiving feast this year. Yummy! Happy culinary adventures, everyone!

Have a delicious weekend, enjoy your food coma, and happy Black Friday shopping 😉

xo Jilly

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!

Ingredients 
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

Directions 
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.

Apple & Beet Salad

Ingredients
Salad
1 Ambrosia apple
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!)

Dressing
2 tbsp olive oil
2 tbsp cider vinegar
1 tbsp honey
Salt and pepper to taste

Instructions
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?!

Ingredients
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

Directions 
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)