Thanksgiving Recipes

With Canadian Thanksgiving just a week away, it’s time to start planning your Thanksgiving menu. Whether you’re cooking for a crowd or plan on having a more intimate meal, these Thanksgiving recipes are sure to impress. Your ceramic kitchen knives will get a lot of use when prepping these meals.

Thanksgiving Recipes
Every family has their own standby recipes for Thanksgiving, but when’s the last time you introduced a new side dish into the standard Thanksgiving rotation? Don’t be afraid to modify these recipes to complement the featured Thanksgiving recipes you’re planning on making.

Thanksgiving Stuffing Recipes
While you may have a standard stuffing you use with your turkey, a nice change of pace is a stuffing recipe that you bake in the oven on its own. It requires little work, other than chopping up the onions, apples and bread. It can be made ahead of time and thrown in the oven just before you’re read to eat.

Apple Stuffing Recipe
Ingredients

• 3 Tbsp butter
• 2 medium onions, chopped
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/4 cup sliced celery
• 2 Granny Smith apples, peeled, cored and chopped
• 1 tsp dried sage
• 5 cups cubed day old dark bread like rye or pumpernickel
• 2/3 cup chicken or vegetable stock
• 1/4 cup chopped fresh parsley

Directions:
In large skillet, melt half of the butter over medium-low heat; cook onions and half each of the salt and pepper, stirring occasionally with your silicone spatula, until golden, about 30 minutes. Transfer to large bowl.

In same skillet, melt remaining butter over medium heat; cook celery, apples, sage and remaining salt and pepper, stirring occasionally, until softened, about 15 minutes. Add to bowl.

Add bread, stock and parsley; mix well. (This can be made ahead of time, covered and refrigerated for up to 24 hours.)

Thanksgiving Side Dishes
Offer an alternative to mashed potatoes by roasting a medley of root vegetables. For this Thanksgiving side dish, take your ceramic knife and chop up a few carrots, parsnips, beets, yams and whatever other root vegetable you’d like into one inch cubes. Throw all the vegetables into a large bowl. Chop an onion into wedges and add it to the bowl. Toss with 2 Tbsp olive oil, a few fresh spring of rosemary and salt and pepper to taste. Throw on a parchment lined cookie sheet and bake at 400 degrees for approximately 45 minutes to an hour, or until tender and starting to brown.