Happy long weekend, nuts! Thanksgiving is truly one of my favourite holidays of the year. Maybe it’s the crisp, gorgeous weather we’re usually lucky to experience here in Ottawa, but more likely it’s the ultimate feast everybody’s mouth has been watering for, for months. Thanksgiving also comes with a more stress-free attitude than Christmas or even Halloween (if we don’t think of a good costume soon, I am going to LOSE it!), except for maybe one crucial person on Turkey weekend – the cook.

In past years I’ve been happy to let my mom slave away while I sat with my feet up sipping on apple cider and later, wine, reading a book and letting the delicious smells from the kitchen waft into the living room. Alas, as per my fall bucket list, I’m determined to take away a few lessons from Mom this season, turkey dinner cookage included.

I am going to get up in that turkey’s guts …vulgar? No. Literal? Yes.

After doing that nasty work, the actual turkey cooking is pretty simple, lathering the bird with butter and then keeping a watchful eye while you cook it depending on its poundage until golden brown. However, my favourite part of the meal, hands down, is the stuffing.

Below I will share with you my Mom’s secret recipe for this delicious stuff, which in my opinion cannot be matched. Years ago when I used to spend thanksgivings in Sault Ste. Marie with my high school sweetheart, I could deal with his family’s meat and potatoes, but oh, how my heart ached for mom’s stuffing.

True, Stove Top is an option, like the ladies of 864 opted for when we made an authentic thanksgiving dinner for all our university friends who couldn’t return home for the holiday, but truthfully it’s the easy way out.

Below I’ve also shared recipes for cranberry sauce (which, truthfully, I’ve been known to eat on it’s own, in spoonfuls, instead of actually with the turkey… blink, blink) and my absolute, hands-down, favourite meal, of all-time, which is made with turkey leftovers: Turkey à La King. YUM!

So enjoy little gobblers, and tune in Monday when I update this post with live pictures of my battle with the bird under the watchful eye of Mrs. Louise Kitts.

STUFFING

INGREDIENTS

8 cups dry bread cubes

1 tablespoon dried parsley

1/3 cup finely chopped onion

1 tsp ground sage

1 tsp dried rosemary, crushed

1/2 tsp dried thyme

1/4 cup butter, melted

1 cup chicken broth

Directions: Combine all ingredients except broth. When thoroughly mixed add broth slowly. Toss lightly to mix. Tastes best when cooked directly inside cavity of the turkey.

CRANBERRY SAUCE 

INGREDIENTS

1 package fresh cranberries

1 apple

3/4 cup white sugar

1 cup water

Directions: Peel and core apple. Cut in small pieces. In saucepan, combine cranberries, apple pieces, white sugar and water. Bring to a boil. Simmer until cranberries soften and split. Let cool.

TURKEY À LA KING

INGREDIENTS

3 cups cubed cooked turkey

2 cans Campbell’s Cream of Chicken soup

Tenderflake frozen patty shells,  or ready-made patty shells from the bakery

1 cup milk

Directions: In a saucepan, combine soup and milk. Heat over medium heat, stirring occasionally to prevent  sticking on the bottom. Add turkey. At the same time cook patty shells according to package direction or if using ready-made patty shells, heat in the
oven at 200 degrees F. When patty shells are ready and chicken mixture is hot, remove top cap and fill patty shell. Put cap on top. Suggested serving: 2 patty shells per person, with vegetables and potatoes of your choice. Makes 3 servings.

** Can also be made with chicken to make an equally as delicious Chicken à La King. (And if you are ever having me over for dinner, I could not be upset if this was the meal of choice, ahem.)

And for the more adventurous (or comedic):

Happy Thanksgiving, from all of the nuts! xo