It’s Thanksgiving weekend here in Canada – always the second Monday in October. Why not the same as the U.S.? My theory is, the annual harvest comes earlier up here. And it’s a nice break, almost in perfect synch with the series of Holiday weekends that we enjoy all through the summer…
Guest of Honour: Your perfect, classic Holiday Feast Turkey…
Think about it… Easter in late March/early April; followed by Victoria Day in late May; followed by Canada Day at the beginning of July; then the Civic Holiday in early August; then Labour Day at the beginning of September; and Thanksgiving.
We’re not snobs. We share several of these festivals with our American neighbours – though they call some of them by different names – and everyone has a great time.
But Thanksgiving is the holiday where we start to get out of synch with our cousins to the south. Not that that’s a problem. I know some expats on both sides of the border who celebrate both holidays!
Plan the menu now…
If you’re Canadian and you’re planning on celebrating with the classic Turkey Dinner today or tomorrow, you’ve already got your holiday weekend menus planned and your shopping is done.
You selected a Turkey (of the appropriate size to feed the gathering you’re hosting) early this past week, or even earlier, to ensure you could get the size you wanted. It’s been thawing gently, slowly in the bottom of the fridge for several days, already.
If you’re a veteran feast day cook, you’ve probably already made some menu items ahead. Maybe the dessert – a traditional Apple or Pumpkin Pie – and some home-made condiments – such as Cranberry Relish or Cranberry Sauce. Maybe even a casserole or two, made yesterday, which you can simply re-heat just before serving tonight.
What about the sides?
Speaking of casseroles, and other side dishes: what have you decided to make?
My Turkey Feast menus always include Stuffing, Old Fashioned Mashed Potatoes and Gravy, Baby Carrots, Brussels Sprouts (see below) and a Winter Squash of some kind.
I usually get an Acorn Squash or two and bake them in the oven ’til they’re fork tender. Then, I either follow the my recipe for Squash Purée casserole or simply cut the Squash halves into 2 cm / 0.75 in. slices for serving. You can use the same technique for the other pop-fave Fall Squash, Butternut, as well.
I make extra Stuffing, because I know – as every experienced Feast Day cook knows – you can never get enough into the cavity of the Bird to satisfy your diners, who invariably come back for more. I first stuff the Bird, then gently press the remainder onto a small casserole to bake alongside.
I like to simply simmer my Baby Carrots until they’re al dente, then finish them in a small fry or sauté pan with butter, a pinch of Cinnamon and a little Brown Sugar. Actually, I’ve been using Maple Syrup in recent years and I’m hooked on that!
I have developed a special treatment for my Brussel’s Sprouts over the years. I started out simmering ’till tender, then sprinkling them with Salt and Pepper and pouring Melted Butter over them. But I saw a recipe for Roasted Sprouts, and it changed my life. Well, my side dish, anyway. After some further evolution, I now do this: Boil the sprouts until they’re just al denté, cut them in half lengthwise and sauté in a small pan with Salt, Pepper and Olive Oil until they’re just starting to get brown and yummy around the edges. You’ll be glad you did!
Other sides?
Of course. And you probably have your own old favourite family recipes for them. We’re talking Green Bean Casserole, Scalloped Potatoes, Asparagus and so on. Go for it! Especially if you are feeding a big crowd. You can easily make extra servings of the main sides by multiplying the recipes, but a bigger crowd also calls for a little additional menu diversity!
And there you have it!
Whether you’re serving just your immediate family, or your whole extended family, make Thanksgiving Dinner special…
Cheers!
~ Maggie J.