Thanksgiving recipes

Other holiday and special events:

121.
Spiced Whole Cranberry Sauce
- Cooking the cranberries in a spiced syrup keeps them whole and gives the sauce a more interesting texture. A touch of salt balances the sweetness...
122.
Spinach, Bacon and Cashew Stuffing
- This stuffing bakes by itself after the turkey comes out of the oven. Serve in squares as a side dish like a savoury bread pudding. It's best to...
123.
Steamed Green Beans
- Quickly cooked beans tossed with crisp and colourful red pepper makes an eye-appealing side dish.
124.
Steamed Savoy Cabbage with Sage Butter
- Tender wedges of Savoy cabbage act like a sponge for the earthy sage butter.
125.
Sweet Potato and White Turnip Puree
- Turnip cuts the sweetness of this smooth purée. Using turkey stock instead of cream reduces the fat while still adding flavour and richness.
126.
Sweet Potato Bisque with Cherry Garnish
- Soup that you can make ahead and reheat just before serving is always a good idea for a Thanksgiving menu.
127.
Sweet Potato Pumpkins
- Peel 5 sweet potatoes; cut lengthwise into 2-inch (1 cm) thick slices. Using 3-inch (8 cm) pumpkin-shaped cutter, cut out shapes. Toss with 2 tbsp...
128.
Turkey Breast Stuffed with Fennel and Red Pepper
- Bulb fennel isn't a new vegetable, but its popularity is fairly recent in Canada. You can slice it, crunchy and fresh, into a salad or cook it to...
129.
Turkey Dressing Clark
- This is simple and the very best dressing recipe ever!
130.
Turkey Stock
- Chop turkey neck into 5 or 6 pieces; cut gizzard and heart in half. Place in large saucepan. Add 8 cups (2 L) cold water and bring to boil; skim...
131.
Turkey Stock with Bacon Rind
- In large saucepan, bring turkey wing tips, neck, heart and gizzard, bacon rind and 5 cups (1.25 L) water to boil; skim off foam. Add celery,...
132.
Tuscan Cornish Hens
- In the Tuscan tradition, fennel, garlic and rosemary are added to the marinade.
133.
Vegetable Saut?edley
- This easy bistro-style side dish is partially cooked ahead and needs only a flash in the pan to serve. If you can, use two skillets to reheat the...
134.
Vol-au-Vent of Mussels, Shrimp and Scallops
- This is an appetizer dish that has a number of steps: the seafood, sauce and puff pastry cases. At The Little Inn, the chefs make the components...
135.
Walnut Stuffing
- Soak porcini mushrooms in 1 cup (250 mL) water until softened; drain and finely chop. Set aside. Remove rind from bacon; set aside for stock....
136.
White Chocolate and Cranberry Bark
- In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Stir in cranberries and pistachios. Pour onto foil-lined...
137.
White Chocolate Pumpkin Mousse Tarte
- A marzipan pumpkin patch turns a splendid pie into delicious whimsy.
138.
Wild Rice and Mushroom Dressing
- Baking the dressing outside the turkey speeds up the roasting time and makes for easy serving from a casserole.
139.
Wine-Poached Baby Apples with Cipollini
- Little Pink Lady apples have beautiful pink and yellow colours. You can use 24 crabapples instead of the novel baby apples.
140.
Wine-Poached Pears
- These poached pears are perfumy and have a sweet, fruity flavour from the Muscat. You can replace the wine with a nonalcoholic pear nectar if you...