Good Old-fashioned Canadian Thanksgiving Dinner
From chefelaine 16 years ago
- 180 minutes to make
- Serves 8
A lovely turkey, stuffed with dressing and cranberries, and roasted to perfection, make this a classic that is not only easy on the budget, but impressive in flavor!
Ingredients
- 1 10 to 12 pound turkey, cleaned shopping list
- For the Dressing: shopping list
- 1 cup dried cranberries shopping list
- 1/2 cup diced onions shopping list
- 3 cloves garlic, finely chopped shopping list
- 3 1/2 cups light rye bread, torn into bite-sized pieces shopping list
- 2 tbsp butter shopping list
- salt and pepper to preference shopping list
- To prep the Bird: shopping list
- 1 tsp dried basil shopping list
- McCormack's NO salt ADDED Citrus pepper shopping list
- Veggies: shopping list
- Freshly picked baby carrots , washed and thinly sliced shopping list
- 1/2 each green, red, yellow, and orange sweet pepper, coarsely sliced shopping list
- about 1 1/2 cups freshly picked celery shopping list
- 1 lb fresh asparagus shopping list
- potatoes shopping list
- For the Gravy: shopping list
- stalks and roots from the fresh vegetables shopping list
- tops and stem of the peppers shopping list
- liver, kidneys, heart and neck of turkey shopping list
- 3 tbsp salt-reduced Kikkoman soy sauce shopping list
- 1 tbsp worcestershire sauce shopping list
- rice flour (to thicken) shopping list
- 5 cups cold water shopping list
How to make it
- Make the dressing with its listed ingredients.
- Do NOT soften the stuffing mixture with boiling water, but place the DRY ingredients into the lower cavity of the bird. And remaining may be stuffed into the neck cavity.
- Add the butter into the cavity, and close by folding the legs up and securing
- Cover wing tips with a piece of tinfoil to prevent them from charring
- Place in moderate oven, covered with tinfoil at 350*F.
- Baste often with the vegetable broth made from the roots and veggie tops; method to follow for making...
- To make the Veggie broth:
- Place cleaned tops and roots of vegetables into a pot of clean cold water, about 3 cups
- add 2 tbsp soy sauce and the Worcestershire sauce.
- Bring SLOWLY to the boil, then reduce to simmer for 30 minutes
- As the bird roasts, baste it with the liquid, which will heartily intensify the flavor of the turkey.
- To make the gravy:
- Place the bird's heart, liver, kidneys and neck into 2 cups cold water.
- Slowly heat until just under boiling, and keep simmering for bout one hour.
- Note: ALL these preparation steps take place while the turkey is roasting; therefore I did not add this to the cooking time!
- When this broth is cooked, break up the liver, kidneys, and remove the heart and neck; discard these. KEEP THE BROTH!
- Puree the liver and kidneys, and add to the broth.
- When the turkey is cooked, remove it from the oven, and tent with foil about 15 minutes
- Bring the roasting pan to the stove top
- add this gravy mixture to the pan drippings, and cook further, well finishing the liver and kidneys. Now that they are pureed, finishing will take little time.
- Stir well, or beat with a mixer, and slowly add enough rice flour to thicken.
- The vegetables are stir fried, with the exception of the potatoes, which are boiled and mashed well, with an addition of buttermilk, butter, salt, pepper, and parsley to your preference.
- Other veggies commonly used in typical Canadian Thanksgiving dinners include corn niblets, pureed or mashed turnip, homemade rolls, etc...
- I am presently making Croissants to go with tonight's feast, and the dessert is my deep-dish cherry-cranberry pie with whipped cream, sweetened with Stevia. This pie was made by request instead of the traditional pumpkin pie! :+D
FRESH ingredients!
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Veggies prepped...
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fresh parsley
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asparagus in water bath
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ready to roast!
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Stir frying veg
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The Rating
Reviewed by 24 people-
Fantastic, Elaine! 5
Pete and Candy
dagnabbit
in Barrie loved it
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Wow!
clbacon
in Birmingham loved it
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Happy Thanksgiving Chef Elaine!
marky90
in Dearborn loved it
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