I am thrilled today to be doing an original recipe for Bonbon Break, these lovely Vegetarian Mushroom Stuffing Cups. To see the recipe just come over to their kitchen and check it out!!!!
Thanksgiving is coming up fast and these little mushroom stuffing cups are an excellent side. When I have someone I know to be vegetarian at my dining table I want to give them something really good but yet anyone else would enjoy it with their turkey too. They are just as good on their own with other sides as they are with gravy and turkey.
This is also a wonderful make ahead side dish and can be made up to two days in advance. I actually prefer them made ahead. They are crispy on the outside when initially done and softened back up in the refrigerator, which is how I liked them. The flavors seem to meld more also.
These little cups would pair well with not only turkey but beef. So give them a try and get a dish done ahead of time so you can relax a bit more with family and friends for your Thanksgiving feast.
Recipe adapted from BBC GoodFood.
Happy Thanksgiving and may your holidays be truly blessed!!
I love salads with fruit, nuts and cheese. My favorite salads!! I also like when you have the option of a lighter side. You can try this at Thanksgiving instead of some of the big heavy side dishes that you are accustomed to seeing. This is a pretty salad and festive for the holiday season. It has yummy candies walnuts to offset the salty feta cheese and the sweetness of the pears and tartness of the pomegranate seeds bring it all together with so much flavor.
This salad would go great as a side dish with turkey or even as a starter before the main meal. You won’t feel so full having a nice light salad as one of your sides. The dressing marries well with all the flavors and you only need a small sprinkling of it as you have so much going on already. Enjoy this over the holiday season!!
A light side that goes great for the holiday season!!
1 large head of Romaine lettuce, washed and torn into pieces
2 ripe Bartlett pears, sliced
1 cup walnut halves
¼ cup sugar
½ cup light feta cheese, crumbled
⅛ cup white wine vinegar
¼ cup olive oil
2 tsp. creamy Dijon mustard
3-4 tsp. honey
Salt and pepper to taste
In a small non-stick fry pan add walnuts and sugar over medium heat. Stir until sugar melts and turns to a light brown color and coats the walnuts. Set aside to cool.
In a small jar add the vinegar, oil, mustard, honey and salt and pepper. Place the lid on and shake well. This can be made ahead of time as it only gets better.
Lay out the lettuce on a large platter. Top with pear slices. Sprinkle with the feta. Add the walnuts into the center. Cut the pomegranate in half and with the back of a wooden spoon bang the pomegranate holding it over the salad. The seeds will then fall out.
I originally posted this recipe back in April when Jeane had asked for the recipe. She unfortunately had to pull out of the Olympics due to a back injury. It is now that time of year for a great pumpkin cookie. I hope you enjoy these this Fall!!
Jeane is one of our great Canadian athletes and is on track for her second Olympics this year in London, England for weight lifting. She is the daughter of my long time dear friend Moira. Jeane was visiting here a while back and I was of course baking up a storm and made these pumpkin cookies. I make these cookies every Thanksgiving. She has requested this recipe as it is one of three things that she is craving badly and would like to indulge the second she is done her latest competition. She has called them epic!! She is not alone in her love of this cookie. It is also my girlfriend Trisha’s favourite. They are not too sweet and very moist and cake-like. Great anytime of year!!
1 cup unsalted butter, softened
1 cup sugar
1 cup canned pumpkin puree
1 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1 cup walnuts, chopped
1 cup raisins
Preheat oven to 350F. Cream butter and sugar until fluffy in a standup mixer with a paddle attachment. Add pumpkin, egg and vanilla and mix well. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add in stages to the pumpkin mixture. Remove bowl from mixer and stir in raisins and nuts. Drop by teaspoon onto Silpat or parchment paper lined cookie sheets about 2 inches apart. Push the cookie down slightly with your fingers. Bake for 16-20 min. or until golden. Cool on a cooling rack.
I hope you like these as much as you remember them Jeane. We are all cheering you on!!!
This recipe is from my fabulous friend Nan. It is one of my favorites. Haven’t had parsnips too many other ways beside maybe in a stew. I like to cook them fast on medium high heat so that they get browned and crispy. I love the earthy flavors that a parsnip delivers and with the lemon and dill it is just perfect. The flavors scream Fall so this is my last entry for you for Thanksgiving. I hope you have a fantastic long weekend here in Canada and you enjoy being around the table with family and friends. I know I sure will. Happy Thanksgiving to you all!!
A wonderful Fall side dish for your Thanksgiving table.
4 parsnips, peeled and sliced into matchsticks
2 carrots, peeled and sliced into matchsticks
3 Tbsp. butter
1 Tbsp. lemon juice
1 tsp. dried dill
Parsley for garnish
Stir fry parsnips and carrots in the butter over medium high heat for 4-5 min. until slightly browned and tender crisp. Drizzle with the lemon juice and dill and toss. Transfer to a serving dish and top with parsley for garnish.
Here is an easy craft for you that you still have lots of time to create. I had been given by my friend Nan a glittering kit by Martha Stewart a couple of years back. I would unpack it at this time of year but with working, hosting Thanksgiving and getting ramped up for our big Halloween party sadly my glittering kit would get put back into my boxes and stored away for another year. When I pulled it out this year I said I am going to use this and glitter some gourds. It is an easy quick craft that your children can help you with. Amber did half of these.
You don’t need the fancy kit to do glittering, you can purchase the glue and glitter at any craft store. It is a thick pasty glue that comes with a brush that you simply brush on thinly and sprinkle the glitter on and shake to remove the excess. Do the gourd in sections letting it dry between applications so it is easily handled. All the rest I had around the house. The candles, leaves, pears and tray are all just pulled together. Get creative and come up with one of your own for your Thanksgiving table.
I have cooked turkey every which way you can think of except maybe deep fried. I hear that is delicious. Babysitting a big bird by having to baste it all day doesn’t seem like much fun, never mind fighting with it to get it rinsed, dried and stuffed and into the pan. I have been making a turkey roll for along time now. I will still do a big bird but when you have a small crowd or you want to serve something else besides turkey or you just don’t want to be a slave to the kitchen all day, try a stuffed turkey breast.
I have done this so many times on Christmas Day also where I wanted to be hanging out with Amber and playing games and watching movies. I come down to the kitchen at 4:00 and can have the dinner put together by 5:15, while sipping on a glass of wine. Super easy and you have a great turkey meal without all the fuss. For the stuffing I usually don’t stress about it either. We almost always have craisins hanging around or cranberries at that time of year in the freezer. I grab a nut of some sort from the pantry, usually from a Christmas basket or gift and whip the stuffing together. Try any combination you like. I hope you try this one. Sorry I did over cook my roll slightly, keep yours to 160-165F and then tent for 10 min. It will be perfect.
1 tsp. poultry seasoning plus more for the outside
salt and pepper to taste
¼ cup chicken broth or white wine or a combination
Preheat oven to 350F. Melt butter in a small fry pan and saute the shallots until transparent.
Break bread into small bite sized pieces and place into a bowl. Add the shallots, craisins, cashews, poultry seasoning, chicken broth or wine, salt and pepper. Stir to combine.
Pound turkey breast to as flat as you would like it. Place stuffing in the center and wrap the breast around it. Tie the roll in 3 to 4 places and place seam side down in a small roasting pan. Rub the outside of the roll with olive oil and dust with a small amount of poultry seasoning and salt and pepper.
Roast for 60 min. or until a thermometer reaches 160-165F. Remove from oven and let rest for 10 min. tented with foil. Slice and serve with your favorite packaged gravy. As easy as 1-2-turkey!!
My favorite cooking magazine, hands down is Fine Cooking. Their photography is amazing and their recipes are never a fail!! I got my magazine this month and it has this gorgeous tart on the front. I asked the “Pie Guy” to make it for me and he agreed but Ken got busy with another cooking project so I finished it off. He did his specialty anyway which is the pastry. Our tart turned out exactly like the photo. Of course my pics are not a good as theirs but you can still see how amazing this tart is. It is not too sweet with the cranberries and is a perfect make ahead dessert that you can even freeze!! I thought I would do this early in the week so you could possibly make it ahead for Thanksgiving. I am going to try another one for Thanksgiving that they have in the same make ahead section called Maple Walnut Tart. Yummers!!
1 cup unsalted butter, softened and cut into 16 cubes
1 cup sugar
zest from one lemon
¾ tsp. vanilla extract
¼ tsp. almond extract
1 large egg yolk
To make the tart crust, position the rack of the oven to the center position and preheat to 325F. Toast the almonds in the oven on a baking sheet until fragrant but not browned, about 5 min.
In a food processor, combine the nuts with about 2 Tbsp. of flour and pulse until very fine but not powdery. Transfer to a bowl and add the rest of the flour, cornmeal and salt.
In the same bowl of the food processor now combine the butter, sugar, lemon zest, vanilla and almond extract. Pulse until combined and creamy. Add the egg yolk and pulse a few more times. Add the flour mixture now and pulse until a soft dough forms, scraping down the sides as necessary. Divide the dough in half and wrap one half with plastic wrap.
Spray a 9″ tart pan with removable bottom with cooking spray and pat half of the dough into the pan and up the sides. Place both the dough and the tart pan into the refrigerator for 30 min.
Meanwhile, start to make the filling by combining the sugar, lemon juice and ½ cup of water in a saucepan. Bring to a boil and stir to dissolve the sugar, about 2 min. Add the cranberries and lower the heat to a simmer, cook 10-12 min. uncovered until the cranberries have popped. Add the apricot jam and stir to dissolve. Remove from heat and let cool completely.
Remove the tart from the refrigerator and prick the bottom many times with a fork. Bake the tart in the oven on a baking sheet for 30-25 min. just until the edges are getting golden brown. The crust will have started to puff so with the back of a spoon gently press down the tart. Spoon the cooled filling in and spread evenly. Crumble the remaining dough over the tart. I didn’t use it all as it seemed to be too much. Return the tart to the oven and bake for an additional 30-35 min. until the topping is firm and golden. Let cool completely on a wire rack.
Carefully remove the sides of the tart pan and with a spatula remove the bottom of the pan and slide the tart onto a serving platter. Slice and enjoy it by itself or with ice cream.
To make ahead wrap in plastic wrap and store at room temperature for up to 2 days. To freeze, transfer tart to a cardboard cake round and wrap in plastic wrap and then foil. Freeze for up to 2 weeks. To serve unwrap foil and let defrost in the plastic wrap at room temperature up to 10 hours before serving.
I love trying new recipes all the time. This is one that I tried a few years back. Not sure where I got it from now. I made it for Thanksgiving when my girlfriends were coming out. Karen absolutely loved it and has made it many times now for her family. I had lost track of the recipe and actually had to get it back from her. If you don’t feel like having stuffing this is a great alternative or just add it into the meal like I did. My family really enjoyed having it again!! Not only does it go great with turkey but it accompanies ham very nicely too!
An excellent side dish to accompany turkey or ham!!
19 oz. can cream corn
19 oz. can whole kernel corn, drained
¾ cup cornmeal
1 cup sour cream
¼ cup melted butter
2 eggs, beaten
1 tsp. salt
pepper to taste
1 cup flour
3 tsp. baking powder
⅓ cup sugar
Butter for casserole
Butter a 9″ casserole. Mix cornmeal with sour cream and set aside. Mix all the dry ingredients together. Then add the rest of the ingredients, including the cornmeal mixture and pour into the greased casserole. Bake 60-70 min. at 350F.
The flavors of fall are so fantastic. Earthy spicy flavors that you associate with only this time of year. Cloves, nutmeg, cinnamon that are in pies, ham, cookies and so much more. I will give to you five (maybe six) days of Thanksgiving to help you prepare your menu for the big turkey day. Today we start off with a cocktail that is inspired by all the spices of the fall. A rich sipper that will warm your soul. Something special to celebrate this time of year with your family and friends. Enjoy!!