Cook your best tur­key yet, plus so­lu­tions to com­mon Thanks­giv­ing food mishaps. Host­ing din­ner? Fol­low our work-back sched­ule for a seam­less cel­e­bra­tion.

Canadian Living - - Contents - TEXT JENNIFER DANTER

So­lu­tions to hol­i­day mishaps, plus the se­cret to din­ner suc­cess


• Or­der the tur­key. Let the butcher know which day you want to pick it up. Mark that date on your cal­en­dar!

• Print out recipes and make your gro­cery list. Don’t for­get cran­berry sauce—and ice cream for the pie. • Pre­pare

pas­try for Dark Choco­late Bour­bon Pe­can Pie; freeze.

• Del­e­gate ap­pe­tiz­ers to fam­ily and friends—you have enough on your plate! (For ap­pe­tizer ideas, go to cana­di­an­liv­­i­day ap­pe­tiz­ers.) • Place an or­der with a florist so you can guar­an­tee that you get the flow­ers you want.


• Roast and peel chest­nuts for Haricots Verts With Pancetta. Quar­ter the shal­lots; place in a re­seal­able plas­tic bag with the cooled chest­nuts. • Call the

ap­pe­tizer gang for a check-in.


• De­frost the pie pas­try in the fridge overnight. Set up a bak­ing sta­tion with rolling pin, flour, maple leaf cookie cut­ter and pie plate. • Pre­pare Sausage & Ap­ple Stuff­ing (but don’t pour broth over top yet); re­frig­er­ate.


• Pick up the flow­ers and tur­key. • Pre­pare Cider Glaze. • Roll out pas­try for Dark Choco­late Bour­bon Pe­can Pie; re­frig­er­ate. Reroll the scraps and cut out maple leaves. Bake piecrust and pas­try leaves. • Chop the squash and slice

the brus­sels sprouts for Squash & Quinoa Pi­laf; store them in sep­a­rate re­seal­able plas­tic bags. Cook the quinoa; let it cool in the fridge. Pre­pare the dress­ing. Mea­sure out the al­monds, pepi­tas and cran­ber­ries; com­bine, cover and set aside. • Trim haricots verts for Haricots Verts With Pancetta; blanch and cool in an ice bath. Cut the pancetta. • Pull out

serv­ing dishes. At­tach sticky notes with recipe names for what goes where. Don’t for­get the gravy boat and small bowls for cran­berry sauce. • Set the ta­ble. • Pour your­self a wellde­served glass of wine.


• Pre­pare pie fill­ing and bake the pie. • Roast the tur­key. As it rests, you’ll free up oven space for other dishes. • Pour broth over Sausage & Ap­ple Stuff­ing; bake. • Fin­ish Squash & Quinoa Pi­laf: Roast the squash and brus­sels sprouts; re­heat the quinoa in the mi­crowave. As­sem­ble and gar­nish. • Bring haricots verts to room tem­per­a­ture; fin­ish Haricots Verts With Pancetta. • Roast Mini Has­sel­back Pota­toes while the tur­key is rest­ing. They taste best straight from the oven, so do this 30 min­utes be­fore you’re ready to dig in.

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