Good Old-fashioned Canadian Thanksgiving DinnerFrom chefelaine 8 years ago
- 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
People Who Like This Dish 7
The Cookchefelaine Muskoka, CANA
The Rating24 people
All you Canadian ladies are starving me to death with your Thanksgiving dinner recipes, and I've got to wait 6 weeks for Thanksgiving! Seriously, it sounds like there's going to be great eats at your house! Has to be a 5!grandmacooks in Somewhere In loved it
Thanks for the lovely add to FFF!! Yummy Laine!lanacountry in Macon loved it
wow elaine fantastic im hungry for it right now yummmmm
tink ...........**5**minitindel in THE HEART OF THE WINE COUNTRY loved it