In Canada, our Thanksgiving has already come and gone. But that doesn't mean we won't be celebrating with our fellow American friends.
For those of you who have left your menu planning to the very last minute, "don't fret!" I have some amazing recipes and tips from our Canadian Thanksgiving I wanted to share.
Thanksgiving Dinner Eh! Menu
Hot Mulled Apple Cider
Turkey (Of course)
Mashed Potatoes and Gravy
Green Beans with Almonds
Dinner Rolls and Butter
|Canadian Turkey Dinner|
|Carving the Turkey|
- Cook the turkey on 425 degrees for the first 10 minutes and then lower temperature
- Put pads of butter on top and cover loosely with foil
- Use fresh herbs like sage and rosemary and garnish on top
- Instead of frying the stuffing on the stovetop use chicken stock to soften the bread and lightly sauté veggies garlic and add apples before mixing!
- Use multi grain bread
- Find out the weight of your turkey and cook for approximately 15 minutes per pound
- Rest turkey for at least 30 minutes before carving
|Hot Mulled Apple Cider|
Pour the cider into a large pot. Add whole cinnamon sticks, whole cloves, whole allspice, and Orange slices cut in half, simmer on low for a minimum of 30 minutes. This will have your house smelling delicious when guests arrive. Add Drambuie, Brandy, Triple Sec for added warmth ;)
|Mom and Dan cooking in the kitchen|
1 1/2 pounds fresh green beans, trimmed
1 tbls (1 turn around the pan) extra-virgin olive oil
1 tbls butter
Toasted slivered or sliced almonds, for garnish
Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate. Garnish green beans with toasted slivered or sliced almonds.
|Roasted Butternut Squash with Rosemary and Sage|
6 cups of cubed butternut squash
1 tbsp olive oil
1tsp balsamic vinegar
1 tsp dried sage leaves
1/4tsp salt and freshly ground pepper
1tbsp maple syrup
Combine all ingredients except syrup in a pan and toss until coated with seasonings
Roast uncovered at 400 degrees for 30 minutes. Remove from heat and drizzle with Maple Syrup then roast for 5-10 minutes or until squash is tender. Serve!
|Caesar Salad and Grandma's Coleslaw|
1/2 Cabbage (Nappa is my favourite if available)
1/4 cup of miracle whip
1 tbsp brown sugar
1 tbsp cider vinegar
Pinch of dry mustard
Salt and pepper to taste
Cream or milk to taste
Tomatoes of choice
Shred cabbage with large knife almost shaving it as thin as possible.
Combine all other ingredients together in a a bowl. Add cabbage to pretty serving dish and mix in dressing. Cut enough tomato to garnish top and cover. Refrigerate overnight or refrigerate for 30 min minimum to enhance the flavours.
How to Decorate your Table
- Use gourds or mini pumpkins as vases by hollowing out and arranging fresh flowers and ribbon to accent
- Fill vases with lentils, cranberries, dried corn, apples, coffee beans etc and place candles on top
- Use a thanksgiving themed tablecloth
- Use napkins and chargers with fall colour stories
|Pumpkin Tarts and Fall View|
Click here For Michelle's Pumpkin Cheesecake Recipe
|Boys will be Boys Happy Thanksgiving!|