- 2 tbsp (30 mL) salted butter, softened
- 1 shallot, minced
- 2 cloves garlic
- 1 tbsp (15 mL) each pulled and chopped fresh savory, sage and thyme leaves, stems reserved
- 2 tbsp (30 mL) chicken broth – 35% Less Sodium
- 1 – 9 lb (4 kg) unstuffed Butter Basted, Young, Grain Fed Turkey, thawed
- Preheat oven to 350°F (180°C). In a small bowl, mix together butter, shallots, garlic, herbs and broth, to create a compound butter. Place the turkey in a roasting pan just big enough to hold it.
- Carefully separate the skin from the breast meat, using your fingers. Place a spoonful of the compound butter under the skin of each breast. Massage on skin side to distribute evenly. Separate the turkey’s leg skin from the flesh and massage butter into each side. Place herb stems in the turkey’s cavity and pat the surface of the skin dry before putting the turkey in the oven.
- Roast for 3 hours, or 20 min. per pound. Using the drippings from the turkey, baste every hour. If the skin starts to get too dark, lightly cover with foil creased in the middle like a tent. To test for doneness, insert a digital thermometer into the thigh without touching the bone. Remove turkey from oven at 175°F (80°C) and let it rest, tented with foil, on a platter while you make the gravy. (Monitor turkey’s internal temperature while resting to ensure that it reaches 180°F/82°C.) Serve and carve tableside.
Tip: For easy carving, remove the entire breast, place it on a carving board and cut the meat across the grain. The sliced turkey looks appealing on the platter and better yet, everyone gets a bite of the flavour-enhanced skin
Serve the ratatouille warm or at room temperature; as a side dish for grilled poultry or meat; as a bed for a fish fillet; on a sandwich; or perhaps over toast with an egg on top. Using a slow cooker means that you can take advantage of all of these vegetables in season and not warm up your kitchen.
- 1 medium eggplant (unpeeled; about 1 pound), cut into 3/4-inch pieces
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/4 teaspoon freshly ground black pepper
- 5 medium Roma or plum tomatoes (about 1 pound), cut into medium dice
- 2 medium zucchini and/or yellow summer squash (about 8 ounces each), cut into 3/4-inch pieces
- 1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices
- 1 large onion, sliced into half-moons
- 4 large cloves garlic, thinly sliced
- 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme)
- 1 bay leaf
- Place the eggplant in a colander set over a bowl or in the sink, and toss with 1 teaspoon of the salt. Allow to sit and drain for 30 minutes, then rinse the eggplant with cold water. Lay the eggplant on paper towels and pat with additional paper towel to remove as much water as possible.
- Whisk together the oil, tomato paste, the remaining 1/2 teaspoon of salt and the black pepper in a medium bowl until incorporated.
- Combine the drained/rinsed eggplant, tomatoes, zucchini and/or squash, bell pepper, onion, garlic and thyme in your slow-cooker. Add the oil-tomato paste mixture and stir to incorporate. Add the bay leaf. Cover and cook on LOW for 4 hours or until the vegetables are tender, then uncover and cook for 1 hour more to allow some of the liquid to evaporate and the vegetables to meld further. Discard the bay leaf.
It’s a classic stew but lentils give it a whole new taste and make it amazing to come home to on a long cold winter evening.
- 1 roasting chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs and 4 breast pieces) or a large package of any chicken parts
- 2 carrots, chopped
- 2 onions, chopped
- 2 stalks of celery, chopped
- 1 sweet potato, peeled and chopped, or 2 baking potatoes
- 4 cloves of garlic, minced
- 1 handful freshly chopped mushrooms
- 1 cup lentils, green, black beluga or French Du Puy
- 1 tsp salt
- 1/2 tsp black pepper
- 1 to 2 bay leaves
- 5 cups water
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp chopped rosemary or thyme
- Toss chicken pieces into your slow cooker. Top with all the veggies, garlic and lentils. Season with the salt, pepper and bay leaves. Pour in water and mix everything together to ensure the lentils are covered and the flavours are evenly distributed. Cook 8 hours on low.
- Stir in peas, corn and herbs just before serving.