Pear, Almond and Cherry Stuffing

The fruit and nuts can be easily replaced with the same quantity of apples, raisins, hazelnuts or any other favourites. We bake this on the side because we love the crispy top, but you can use it as a turkey stuffing to put into the bird just before roasting.

Slow Cooker Spinach Ravioli Soup

The base for this soup is a flavourful, homemade vegetable stock, made simple by putting your slow cooker to use. You'll never reach for store-bought again!

Pork Burgers

Fresh off the grill, juicy pork burgers topped with gooey Gruyère cheese can stand up to any beef burger. They shrink as they cook, so try to form patties that are slightly larger in diameter than the buns.

Glazed Balsamic Chicken

This juicy chicken, with its sweet and sour glaze, from the May 2004 issue of Canadian Living ("Yes, Have Chicken Tonight!") is so simple that you can make it from start to finish in 15 minutes. Serve with mashed potatoes or noodles.

Roasted Honey Mustard Chicken with Sweet Potatoes and Onions

Roasting the whole meal at once makes for a less hectic dinner hour. It takes some time in the oven, but grab the chance to put your feet up or, if your energy level is up, to get household chores out of the way.

Chorizo, Apricot and Chestnut Stuffing

Stuffing is best cooked separately from the turkey. A stuffed bird will often dry out by the time the stuffing inside reaches a safe temperature. This method also ensures a nice crispy top. 

Turkey Roast With Mustard & Herbs

Company Pork Tenderloin

Blessed with a hint of sweetness from the apples and onions in the sauce, this moist, tender pork is special enough for company.

Orange-Glazed Pork Chops

Tender, juicy pork chops with a sweet orange glaze are on the table in 10 minutes flat. Serve them with noodles or whole grain rice and any green vegetable.

Liver and Caramelized Onions

For liver lovers, this onion-smothered calf's liver is rich in iron. Refrigerating liver in milk for up to 8 hours helps to give it a milder taste. Our savoury-sweet onions are perfect with this dish.