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Thanksgiving (French: Action de grâce), or Thanksgiving Day (Jour de l’action de grâce) is an annual Canadian holiday, occurring on the second Monday in October, which celebrates the harvest and other blessings of the past year.

Thanksgiving has been officially celebrated as an annual holiday in Canada since November 6, 1879, when parliament passed a law designating a national day of thanksgiving. The date, however, was not fixed and moved earlier and later in the year, though it was commonly the third Monday in October.

Turkey Chow Mein Recipe

Ingredients

  • 6 oz /170 gram package steam fried noodles boiled according to package instructions
  • 2 tablespoons oil
  • 1 medium onion sliced
  • 1 cup celery sliced
  • 2 cups sliced cabbage (use bagged coleslaw mix to save a bit of time)
  • 1 red bell pepper julienned
  • 2 medium carrots julienned
  • 1 cup snap peas sliced
  • 1 can mushroom soup
  • 2 tablespoons soy sauce
  • 2 -3 cups leftover julienned turkey or chicken or pork
  • 1/2 cup chopped green onions

Directions

  1. Boil the water for the noodles while you slice and prepare your vegetables. Once the water is boiling, salt it and cook the noodles and drain and set aside in a colander.
  2. Heat the oil over medium heat and add the onion first. Allow to fry for a minute or two and then add all the vegetables except for the snap peas and green onions.
  3. Stir fry until the vegetables are tender.
  4. Add the mushroom soup and soy sauce and meat and heat through.
  5. Add the snap peas and noodles and bring to a simmer.
  6. Garnish with green onions and serve.

Serves 4

Turkey-Cheddar Panini Recipe

Turn left-over turkey into a café-style sandwich. This turkey panini with Cheddar and tomatoes is grilled to perfection.

ingredients

  • 2 slices whole grain bread
  • 1 Tbsp. Miracle Whip
  • 40 g thinly sliced roasted turkey
  • 1 Cracker Barrel Medium Cheddar Cheese Slice
  • 3 thin plum tomato slices
  • 1 thin red onion slice
  • 2 tsp. non-hydrogenated margarine

Turkey-Cheddar Panini Recipe

Directions

  1. Heat panini grill.
  2. Spread 1 bread slice with Miracle Whip; top with turkey, cheese, tomatoes, onion and remaining bread slice.
  3. Spread outside of sandwich with margarine.
  4. Grill 4 min. or until sandwich is golden brown and cheese is melted.

Leftover Thanksgiving Panini Recipe

Ingredients

  • 2 Tbsp Dijon mustard
  • 2 slices sandwich bread, sourdough
  • 2 slices Swiss
  • ⅓ cup shredded leftover roasted Thanksgiving turkey
  • 3 Tbsp leftover cranberry sauce
  • ⅓ cup leftover dressing
  • 2 Tbsp leftover giblet gravy
  • 2 Tbsp butter, at room temperature

Leftover Thanksgiving Panini Recipe

Directions

  1. Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
  2. Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
  3. Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat). Spread the top with the remaining 1 tablespoon of butter.
  4. Close the panini maker and grill the sandwich until the bread is crusty and golden, the fillings are hot, and the cheese is melted. Flip the sandwich halfway through to grill the other side.
  5. Pull it off the heat and slice it in half!

Drunken Turkey Recipe

Ingredients

  • 12 lb Turkey
  • 2 lb Mixed dried fruit
  • 1 c  Golden raisins
  • 4 ea Granny Smith apples,
  • 4 ea Oranges, juice from
  • 1 cn (92.5 oz) chilies chipotles
  • 3 c  Tequila
  • 3 c  Grand Marnier
  • 2 ea Sticks unsalted butter-cut into 1-inch wedges

Directions

  1. Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside.
  2. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food  processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes.
  3. Drain the fruit, reserving the liquid. Cut half the butter into 1/2-inch pieces and combine with the fruit. Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it. Combine  remaining tequila and Grand Marnier. Have ready a basting syringe fitted  with a metal injection nozzle and inject the mixture all over the turkey.
  4. Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 1/2 hours. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey  on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off  any fat, and serve in a gravy boat.

Thanksgiving Cupcakes Recipe

Ingredients:

  • 1 cup sugar (I use 3/4)
  • 2 eggs
  • 2/3 cup oil
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 Tbsp baking cocoa
  • 1/2 tsp salt

Directions

  1. Mix sugar and eggs well, gradually beating in the oil, then the buttermilk and vanilla.
  2. Stir in combined dry ingredients. Sift if the cocoa is lumpy.
  3. Fill paper-lined muffin tins 3/4 full. Makes 12 large or 18 medium sized cupcakes. Bake at 350F for 20 min. Remove to cooling rack.

Frosting and Decor:

  • 1/4 cup butter, soft
  • 2 cups icing (confectioners) sugar
  • 3 Tbsp baking cocoa, sifted
  • 4 – 5 Tbsp milk
  • 1/2 tsp vanilla
  • corn candy
  • chocolate sprinkles
  • candy for eyes, optional

Directions

  1. In a small deep bowl, beat butter, sugar and cocoa with wooden spoon until smooth.
  2. Add milk and vanilla, stirring until smooth.
  3. Spread cupcakes using a butter knife. Add chocolate sprinkles.
  4. Add a little more confectioner’s sugar to the leftover frosting to firm it up a bit and, using a piping bag or small zip-lock with a hole cut in the corner, pipe the heads for the turkeys.
  5. Add corn candy for feathered tails and beak.

Cranberry Waldorf Jell-O Recipe

This Jell-O salad can replace the cranberry sauce that goes with your turkey.

Ingredients:

  • 1 can (14 oz) whole berry cranberry sauce
  • 1 large (6 oz) pkg cranberry Jello
  • 2 cups boiling water
  • 1 cup cold water
  • 1 diced Granny Smith or Golden Delicious apple
  • 1 – 2 stalks celery, finely chopped
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 small (3 oz) pkg cranberry Jello (optional)

Method:

  1. Empty cranberry sauce into 5 or 6 cup serving bowl.
  2. In a separate bowl, dissolve Jello in boiling water. Stir well. Add cold water.
  3. Stir dissolved jello into cranberries.
  4. Add apple, celery and walnuts.
  5. Refrigerate several hours until firm.

Note: Once jelled, I like to top it off with a thin layer of Jell-O – since the fruit tends to float to the top and stick out slightly. This Jell-O salad layers itself.

Leftover Turkey Casserole Recipe

Ingredients

  • 4 cups Stuffing leftover and prepared
  • 4 cups Turkey breast coarsely chopped leftover cooked boneless, skinless, (about 1 lb./500 g)
  • 0.75 cup mayonnaise-type dressing
  • 0.25 cup Sauce whole berry cranberry
  • 2 cups Potatoes leftover and mashed
  • 1.5 cups Mozzarella Cheese

Leftover Turkey Casserole Recipe

Directions

  1. Preheat oven to 375°F (190°C). Spray a 20 cm baking dish with non-stick cooking spray. Spoon in 500mL stuffing, then top with turkey.
  2. Combine 50 mL Hellmann’s® 1/2 the Fat mayonnaise-type dressing with cranberry sauce; evenly spread over turkey.
  3. Combine remaining 125 mL mayonnaise-type dressing, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 500 mL stuffing.
  4. Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries.

Turkey Pot Pie Recipe

Ingredients

  • 2 tbsp Butter
  • 0.5 Onion chopped
  • 2 Celery stalks liced
  • 2 Carrot peeled and sliced
  • 2 Parsnip speeled and sliced
  • 2 tbsp Sage leaves chopped
  • 0.25 tsp Black Pepper ground
  • 1 can Low Fat Cream of Mushroom Soup
  • 0.75 cup chicken broth
  • 3 cups Turkey cooked and shredded
  • 0.5 cup Corn
  • 0.5 cup Peas
  • 1 sheet Pre-rolled Puff Pastry thawed (about 10-inch/25 cm square)

Turkey Pot Pie Recipe

Directions

  1. Preheat oven to 400°F (200°C). Melt butter in a large skillet set over medium-high heat. Add onion, celery, carrot, parsnips, sage and pepper. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.
  2. Reduce heat to low. Add soup and broth. Cook, stirring constantly, for 5 minutes or until simmering. Continue to cook, covered and stirring occasionally, for 5 to 8 minutes or until vegetables are partly cooked. Stir in turkey, corn and peas. Scrape into an 8-inch (2 L) square-baking dish.
  3. Drape puff pastry over the dish and press gently to adhere. Cut small slits in the center of the pastry to allow steam to escape during baking. Bake for 30 to 35 minutes or until filling is bubbling
    and pastry is golden brown.

Rolled Herb-Roasted Turkey Breast Recipe

Ingredients

  • 1.75 lbs Turkey breast boneless and skinless
  • 2 Clove Garlic thinly sliced
  • 2 tbsp Fresh sage leaves chopped
  • 2 Fresh rosemary leaves
  • 1 tbsp margarine
  • 6 sml Carrot cut into 1 inch (2,5 cm) pieces
  • 0.5 med Red Onion thinly sliced
  • 1 cup Reduced sodium chicken broth

Rolled Herb-Roasted Turkey Breast Recipe

Directions

  1. Preheat oven to 325° F (160° C).
  2. Slice horizontally through turkey breast with knife parallel to cutting board, stopping 1 inch (2,5 cm) from opposite edge; open breast.
  3. Cut small slits evenly across inside turkey breast and insert garlic. Sprinkle inside of breast with 1/2 of the herbs. Roll up jelly-roll style starting from narrow end; secure with wooden toothpicks or kitchen string.
  4. Brush turkey with Becel® Buttery Taste margarine, then sprinkle with remaining herbs. Arrange turkey in roasting pan. Add carrots and onion.
  5. Roast 60 minutes or until meat thermometer inserted in thickest part of turkey reaches 165° F to 170° F (73° C to 77° C). Remove turkey and vegetables to platter. Cover with aluminum foil and let stand 15 minutes.
  6. Place roasting pan over 2 burners and add chicken broth to pan juices. Bring to a boil over high heat, scraping brown bits from bottom of pan. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until reduced by half. Slice the turkey and serve with roasted vegetables and pan juices.

Creamy Turkey Recipe

Ingredients

  • 1 tbspm Butter
  • 1 Celery stalk chopped
  • 1 sml Carrot finely diced
  • 1 sml Onion chopped
  • 1.5 cups Water
  • 2 pkgs Gravy Mix for Turkey
  • 2.5 cups Cooked Turkey cubed
  • 0.5 cup Milk

Creamy Turkey Recipe

Directions

  1. In large saucepan, melt butter or margarine over medium heat. Add celery, carrot and onion and cook for 5 minutes or until tender, stirring occasionally.
  2. Meanwhile, combine water and Club House Gravy Mix for Turkey.
  3. Add to vegetable mixture and bring to a boil, stirring frequently.Stir in turkey and milk. Reduce heat, cover and simmer for 3 minutes.
  4. Serve over rice or noodles