Recipes

Port Chunky Cranberry Sauce

Yields: 1L.

Ingredients:

• 1kg fresh or frozen cranberries
• 5 shallots, fine diced
• 30mL maple syrup
• 5 sprigs of thyme
• 500mL orange juice
• 5 star anise
• 1 cinnamon stick
• 5 cloves

Instructions:

1. Tie up all the spices and thyme in a cheese cloth.
2. Cook the shallots until translucent in a medium sized pot. Add the orange juice, maple syrup, spice bag, cranberries and simmer around 20 minutes until the berries are softened and the liquid reduced by 1/3.
3. Correct seasoning and mash with a potato masher, or a large fork until desired look of a chunky compote is achieved. Serve warm.

Prep Time: 15 Minutes

Cook time: 20 Minutes

Best Thanksgiving Gravy

Yields: 2L.

Ingredients:

• 1 turkey carcass
• 1 white onion, medium dice
• 50mL tomato paste
• 2 stalks celery, medium diced
• 2 carrots, medium diced
• 10 garlic cloves, smashed
• 10 thyme sprigs
• 15 peppercorns
• 5 bay leaves
• 300mL port wine

Instructions:

1. Preheat your oven to 400F.
2. Rinse your turkey bones and neck with cold water. Roast in the oven around 1 hour until nicely caramelized.
3. Put everything but the port, including the turkey fat from the pan in a large stock pot.
4. Cover with cold water and simmer for 4-5 hours, until very fragrant.
5. Deglaze the roasting tray with port and scrape the caramelized bits, add to the stock pot. Once aromatic and smells cooked strain the solids from the pot and reduce the liquid in a large pot until it becomes syrupy.
6. If the flavour is too condensed but the liquid is still thin, thicken with a corn starch slurry to a desired viscosity. Season and use.

Prep Time: 10 Minutes

Cook time: 330 Minutes

Roasted Turkey Breast with Ginger and Orange

Yields: 4 portions.

Ingredients:

• 2 turkey breast, skin on
• 2 oranges, zested juiced and flesh chopped
• 50mL brown sugar
• 50mL ginger, finely diced or grated
• 2 sticks of cinnamon
• 3 star anise
• 20mL cardamom pods, optional
• 20mL chili flakes
• 15mL white pepper

Instructions:

1. Sprinkle turkey breasts with salt and let it rest for 5 minutes. In a large bowl combine all the spices, ginger, brown sugar and orange. Rub the mixture to the turkey breasts and let it marinade up to 16 hours.
2. Preheat your oven to 400F.
3. Heat up a large pan and sear the turkey breasts until golden brown on the skin side. Flip and sear further 3 minutes. Flip back on the skin side and transfer in the oven and roast around 20-27 minutes depending on the size of the meat. Ideally use a meat thermometer and cook your breasts until it reads 150F.
4. Rest at least 15 minutes before carving into slices.

Prep Time: 15 Minutes + Up to 16 hours for Marinade.

Cook time: 40 Minutes

Just 15 days to go until Canadian Thanksgiving (October 12th), and while a traditional dinner completed with a stuffed turkey may be your usual game (get it?), we know that some of you are planning for a smaller gathering this year. And you don't have to toss out the bird altogether - keep it local, but order some ground Turkey! Add a side of sweet potato fries and you've got a feast!

Juicy burger tip: Blend this recipe well, but try not to work the mixture too long. This makes for a more juicy and tender burger!

Best Ever Turkey Burgers

Ingredients:

• 1 1/2 lbs ground Turkey
• 1 large Egg
• 1/3 Bread Crumbs
• 1/4 cup finely minced Sweet Onion
• 1/4 cup of Mrs. Bridge's Ploughman Chutney, or your favourite brand of Chutney.
• 1/2 tsp. ground Cumin
• salt and pepper to taste
• *Available from Well Seasoned

Instructions:

1. Mix all ingredients together in a large bowl.
2. Form mixture into 1/2 inch patties (makes appropriately 7 depending on size).
3. Cook on a medium-high grill for approx. 5 minutes each side, or until thoroughly cooked.
4. Serve on a toasted bun and add your favourite toppings.

ENJOY!

Prep Time: 10 Minutes

Cook time: 10 Minutes

Thanksgiving Slaw With Cabbage, Apple And Bitter Leaves

Yields to 4

Ingredients:

• 1/4 head of white cabbage, thinly sliced
• 1/4 head of re cabbage, thinly sliced
• 2 granny smith apples
• 40ml fresh ginger, sliced into thin matchsticks
• 1/2 bunch cilantro, cleaned
• 3 spring onions, sliced thick
• 1 Belgian endive, cut into1/6’’ slices lengthwise
• 1/2 large carrot shaved into thin rounds
• 8 red radishes, cut into half moon shapes
• 30ml maple syrup
• 50ml rice wine vinegar
• 20ml fish sauce
• 2 cloves garlic
• 1 lime juice
• Black sesame seeds

Instructions:

1. Put all the vegetables in a large mixing bowl and season with salt very gently and marinade for 5 minutes.
2. In another bowl whisk in maple syrup, rice vinegar, lime juice and fish sauce until combined. Add to the vegetables, toss well and marinade for another 5 minutes.
3. Toss well to combine and garnish with sesame seeds, serve.

Prep Time: 15 Minutes

Cook time: 0 Minutes

Roasted Wild Fall Mushrooms With Cheese Curds Sherry And Lavender

Yields to 4

Ingredients:

• 2 lbs wild mushrooms such as, chanterelles, pine, cauliflower and porcini, or cultivated favourite variety if wild is not available.
• 3 cloves garlic, puréed
• 75 ml butter
• 3 shallots, fine diced
• 20ml french lavender flowers
• 40ml sherry vinegar
• 50ml port
• 50ml heavy cream
• 5 sprigs of thyme
• 2 large sprigs of rosemary
• 200ml cheese curds
• 30ml parsley, chopped coarse

Instructions:

1. Preheat your oven to 425F. Clean the mushroom very gently using a mushroom or a soft toothbrush from excess dirt. In a large frying pan sauté the mushrooms with a generous pinch of salt in olive oil. When mushroom starts to colour lightly after 3 minutes, drop in the butter, shallots, garlic, thyme, rosemary and lavender flowers.
2. Glaze the pan with vinegar and cook it off, add protein wine and reduce by half. Add the cream and bring up to a boil. In an oven safe serving dish arrange the mushrooms and top up with cheese curds. Bake in the oven for 5 minutes or the curds are soft and squeaky. Sprinkle with parsley, optionally drizzle with white truffle oil and serve.

Prep Time: 5 Minutes

Cook time: 25 Minutes