Sausage & Herb Dressing
Serve up this savoury stuffing for your Thanksgiving dinner that’ll have guests begging you for the recipe.
Serve up this savoury stuffing for your Thanksgiving dinner that’ll have guests begging you for the recipe.
Back in 1992, Ottawa-based Trillium Cooking School owner Pam Collacott and Canadian Living food editor Elizabeth Baird assisted Peter Gzowski at the Ottawa International Wine & Food Show where, as master teacher, he prepared Peter's Favourite Stew. Previous to the cooking class, The Canadian Living Test Kitchen has taken his charming instructions (no measurements) and converted them into the tested recipe you see below. Later, at the behest of one of Peter's fans, we also tried the recipe with caribou and found it worked exactly the same as beef, and, what is so important, was received with acclaim by members of the test kitchen and our guests. Of course Peter poo pooed the idea of measuring and suggested times, but when you want to reproduce the taste that won his stew so many fans, you can't go wrong with a well tested recipe.
John Petcoff, co-owner of seafood restaurant Oyster Boy in Toronto, carried off the grand prize at last year's chowder simmer-off at P.E.I.'s International Shellfish Festival. For more "Champion Chowders," check out the September issue of Canadian Living.
Sandra Proulx and Tracy Zambonin teamed up to open their personal-chef business, Cooks On The Run in Stittsville, Ont., after graduating from a culinary arts program last year. They have a knack for polishing up hearty dishes like this Italian stew. "This is a big hit with the young families we work with," says Proulx. "The kids like it because the meat and vegetables are in easy-to-manage pieces, while the grown-ups find it slightly sophisticated." Serve the stew with egg noodles to sop up the rich sauce; they cook in less time than it takes to reheat the stew.
Rainbow trout is a perfect quick-cooking fish. When it's seared, the tender flesh—enhanced here by smoky, spicy chipotle chili powder—practically falls off the skin. Filled with colourful veggies, smoky lentils and a citrusy vinaigrette, this salad is a comforting meal served warm, and any leftovers make a light, refreshing lunch straight out of the fridge.
This recipe is simple and makes a nice, moist rice-based stuffing. It takes less time to bake than a large bird and there is no carving. Just cut each hen in half and arrange over the mounded stuffing.
This hearty broth-and-seafood combination has vibrant colour as well as terrific flavour. Choose thick (1 inch/2.5 cm) fish fillets.
This luxurious braised lamb dish is served with a creamy parsnip purée and fresh green salad.
