Recipes

Fresh, boneless Canadian Turkey thighs make dinner a super delicious snap. The fresh flavours of citrus are the perfect compliment to the roasted turkey and root vegetables but the best part might be the ease of prep and clean up, with only one sheet pan! Your family is going to request you make this often!

Sheet Pan Citrus Turkey Thighs with Root Vegetables & Chickpeas

Comfort made EASY with this recipe made with turkey from Turkey Farmers of Canada. #ThinkTurkey

Ingredients:

• ¼ cup Well Seasoned Olive Oil
• 1 Lemon, zested and juiced
• 1 Lemon, thinly sliced
• 1 large navel Orange, zested and juiced
• 2 tablespoon Dijon mustard*
• 3 cloves fresh Garlic, minced
• Salt and Pepper, to taste
• 4 large boneless, skin-on fresh Canadian Turkey thighs, about 3 lbs.
• 1 lb Brussels Sprouts, trimmed & cut in half
• 2 large Carrots, peeled & cut into 1-inch pieces
• 1 large Sweet Potato, cut into 1-inch cubes
• 3 medium sized Shallots, stemmed, peeled & quartered
• 1 can of Chickpeas, drained & rinsed
• 2 sprigs fresh Rosemary
• 4 sprigs fresh Thyme
• *Available from Well Seasoned

Instructions for Turkey Bowl:

1. Heat oven to 425 degrees F.
2. In a small bowl, whisk olive oil, lemon & orange zest and juice with the Dijon mustard, minced garlic and salt and pepper to taste.
3. In large bowl, pour dressing over sliced lemon, turkey thighs, Brussels sprouts, sweet potato, carrots, shallots, chickpeas and herbs. Gently toss to combine. Arrange mixture in an even layer on rimmed baking sheet with the turkey, skin-side up. Season with more salt and pepper.
4. Roast 40 to 45 minutes until the turkey is cooked through, (temping 165 degrees with a digital thermometer) and vegetables are fork tender. Turn the oven broiler on for the last 8-10 minutes of cooking just to crisp everything up and make the turkey skin nice and golden brown.

Take a classic and make it sweet!

Sweet Potato Shepherd's Pie

Who doesn't love Shepherd's Pie? This recipe serves 4, and is great as a make-ahead meal. Complete the casserole, and then freeze until you're ready to cook. 

Ingredients:

• 1 ½ lbs Sweet Potato, peeled and cut into cubes
• 1 lbs Butternut Squash, peeled and cut into cubes
• 1 Russet Potato, peeled and cut into cubes
• 2 tbsp butter
• 2 tbsp maple syrup*
• 1 ½ lbs Sweet Italian sausage, casing removed
• 2 cups onions, minced
• 1 tbsp minced garlic
• 1 egg, lightly beaten
• ¾ cup frozen peas
• 1 ½ tsp curry powder
• ¾ cup frozen corn
• ½ tsp ground coriander
• 1/3 cup whipping cream
• 1 tsp tabasco
• *Available from Well Seasoned

Instructions:

1. Cook sweet potatoes, squash and Russet potato in salted water until tender. Mash and stir over heat until excess moisture evaporates - 5 minutes.
2. Add butter and syrup. Season to taste with S & P. Mix mixture until smooth.
3. Cook sausage in skillet over medium heat until sausage is cooked through, breaking up as you go - about 10 minutes. Use a slotted spoon and transfer sausage to a bowl.
4. Save some of the drippings in the pan and add onions and garlic. Cook until onions are golden. Add onion mixture to sausage. Season with S & P.
5. Cool, mix In peas and corn, curry powder, cream, egg, coriander and hot sauce. Transfer sau­sage mixture to a greased lasagna pan. 
6. Spoon mashed potato mixture over top.
7. Either Freeze covered, or bake in oven at 375 until top is browned.

Craving comfort? #ThinkTurkey Spicy, sweet, salty & earthy all on one super craveworthy bowl. Baharat Turkey Bowl is the answer! Made with freshly ground Canadian Turkey!! Make a double batch, you are going to want leftovers!

Baharat Turkey Bowl

Bahārāt is a super aromatic middle eastern inspired spice blend used in the same way a garam masala blend would be used in India. It isn’t spicy but you could certainly use ½ hot paprika if you wanted it spicy. This spice blend will keep for several months in a tightly sealed jar in your pantry. We also sell it in pre-blended packages in store at Well Seasoned.

Ingredients for Baharat:

• 1 tablespoon ground black pepper*
• 1 tablespoon ground cumin*
• 2 teaspoons ground coriander*
• 1 teaspoon ground cloves*
• ½ teaspoon ground cardamom*
• 1½ tablespoons sweet paprika*
• 1 teaspoons ground cinnamon*
• ¼ teaspoon ground nutmeg*

Ingredients for the turkey:

• 3 tbsp Well Seasoned Olive Oil
• 1 medium sized cooking onion, finely diced
• 2 cloves garlic, minced
• 2 ½ tsp Baharat seasoning
• 1 tsp salt
• 1 lb. ground turkey
• ¼ cup toasted pine nuts
• 1 small handful of freshly chopped cilantro

Tahini Dressing:

• 1/3 cup tahini
• The juice of 1 fresh lemon
• 1 tbsp honey
• Kosher salt*
• *Available from Well Seasoned

Instructions for Turkey Bowl:

1. In a large skillet over medium heat, heat the olive oil & add the onions. Sauté for about 5 minutes until softened and translucent.
2. Add the garlic and the Baharat, sauté for about a minute to release the oils and aromas from the spices.
3. Add the turkey and break it up as it browns. Cook for about 10 minutes until the turkey is cooked through and nicely browned.
4. Stir in the pine nuts & cilantro, remove from the heat and taste to adjust seasoning as required.

Instructions for Tahini Dressing:

1. In a medium sized mixing bowl combine the tahini, lemon juice & honey. Whisk to combine.
2. Add a bit of water if necessary, to make the dressing creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth. Taste and adjust flavour as needed, adding more lemon juice for acidity, salt for saltiness, or honey for sweetness.
3. Serve the spiced turkey over steamed brown basmati rice, generously drizzled with the Tahini dressing, sprinkled with pine nuts & more cilantro.

Yum! Whether you're celebrating Robbie Burns Day, Lunar New Years, or just enjoying your weekend, this dish makes a deliciously, decadent finger food.

Lobster Salad with Wonton Cones and Avocado Mousse

Get fancy this weekend with some lobster and avocado mouse!

Ingredients for Lobster Salad:

• 2 cups of fresh or canned lobster, roughly chopped
• 2 sprigs of green onion
• 1 red pepper
• Salt
• Pepper

Ingredients for Wonton Cones:

• Wonton wrappers
• Sugar for sprinkling
• Melted butter
• A pastry brush
• A Pastry piping tips (about 10-15)
• Salad wraps with mango chutney

Ingredients for Avocado mousse:

• 1 avocado
• 1 tbsp lemon juice
• A piping bag with a star tip
• *Available from Well Seasoned

Instructions:

1. For the lobster salad, mix all of the ingredients.
2. For the won ton cones, preheat the oven to 375. Place as many wonton wrappers as you have piping tips on the counter, laid out individually.
3. Brush with the melted butter and flip over. Brush again with the melted butter and then add a sprinkling of sugar to them.
4. Wrap each wonton around a pastry tip and place on a baking sheet lined with parchment paper.
5. Bake in oven for 6-7 minutes, until starting to brown.
6. Remove the tips from the won tons while they are still hot (tweezers are good for this).
7. For the avocado mousse, blend the avocado and lemon juice in a food processor until smooth. Place in a piping bag.
8. Pipe the mousse into the cone, then add the lobster salad and serve.

We love a good local hot sauce and some sharp cheddar on our burgers; what are your favourite condiments?

Lentil, Mushroom and Pecan Burgers

Get ready to knock your Meatless Monday out of the park. Whether you're vegetarian, or not, you're gonna love this Lentil burger.

Ingredients:

• 3/4 cup chopped Pecans or Walnuts
• Canola oil, for cooking with
• 2 cups Mushrooms
• 1 Onion, peeled and chopped
• 2 cloves Garlic, crushed
• 1 19 oz. (540 mL) can Lentils, rinsed and drained
• 1 tsp. Worcestershire sauce*
• Salt and pepper*
• 1/2 cup fresh bread crumbs
• *Available from Well Seasoned

Instructions:

1. In a large dry skillet, toast the nuts over medium heat until golden and fragrant. Set them aside. Add the oil to the skillet and sauté the mushrooms and onion for about 5 minutes, until starting to turn golden. Add the garlic and cook for another minute.
2. Put the mushrooms and onion in the bowl of a food processor along with the lentils, Worcestershire, salt and pepper and pulse just until the mixture is blended. Transfer it to a bowl and stir in the bread crumbs and pecans.
3. Shape the mixture into patties and fry them in a little oil in the same skillet set over medium heat. Cook until they’re golden and crusty on both sides, flipping them as you need to.