Pick up the October 2006 issue of Canadian Living magazine and celebrate Thanksgiving with our "Dining Inn Style" menu for eight featuring this tantalizing main event.
A slightly sweet malt-flavoured autumn-brewed beer, such as a local or European bock beer (for instance, Paulaner-Salvatore), adds terrific flavour to these unctuous ribs. Or use the same beer you are drinking with them, such as a local amber ale. Use large short ribs that are not cut between the bones.
This casserole is great for entertaining friends and family. It can be made with any combination of seafood, such as scallops, crab or lobster. Serve with green beans and an endive salad.
This luxurious braised lamb dish is served with a creamy parsnip purée and fresh green salad.
Fricot is a traditional Acadian stew made with meat or fish. Fluffy dumplings, also called doughboys, are cooked atop the stew, making it the ultimate comfort food. It's a favourite of many New Brunswickers, whether or not they're of Acadian heritage.
Thanksgiving wouldn't be Thanksgiving without the pièce de résistance. The best thing we love about this turkey recipe is the buttery cider glaze.
This biscuit-topped pulled pork from the oven is one of our cosiest comfort food recipes. Enjoy with salad on the side for a complete meal.
To get that rich, dark sauce, it's best to brown the meat before braising. The process takes a little time, but it layers in the flavour. Adding cocoa powder enriches the dish, too.
Special occasions call for special meals, and for this one, the big bird is the highlight. This turkey blends the best of the traditional bird with a new fruity stuffing.
