This stuffing is dark and aromatic with a generous amount of herbs.
Thick sauce and juicy chunks of chicken and vegetables, topped off with fluffy dumplings, combine to make this stew the ultimate comfort food.
This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtière fans will be happy with the extra flavour.
Hearty beef stew is a cold-weather favourite. Use a well-marbled pot roast for the best flavour; the fat will melt while the beef cooks, which will help tenderize the meat.
This classic hearty Italian soup gets a lift with meat- or cheese-filled tortellini. Delish!
By Christine Wheeler, London, Ont.
Cook of the Year 2009 Winner, Game & Meat category
Christine wanted to make meals for large groups of family and friends that would appeal to adults and kids alike. She also wanted to be able to prepare them ahead so she could spend time with her guests. This recipe makes a little more sauce than you will need for the ribs, but you'll find lots of other delicious uses. Christine serves the ribs with her coleslaw (see Christine's Coleslaw).
Ready in 90 minutes, our beautifully juicy spatchcock turkey will change the way you view holiday dinner forever. Serve it with our Real Gravy.
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 recipe comes from our contributing editor, Andrew Chase, who developed it for his vegetarian friends. But it's so delicious that his nonvegetarian friends love it too.
