Orange cranberry sauce

Here's a confession - I actually love canned cranberry sauce, especially when it's served in a perfect log with the little ribbed indentations from the can still intact. As I've said before, I'm a classy broad. Anyway, I realize most people probably don't find this as appealing as I do so I'm posting a version that is also delicious and a little more gourmand.  I like this on the tart side but you can add more sugar or honey if you like it really sweet. It's pretty quick to make and you can do it well in advance if you like, just save it in the fridge and bring it out an hour or so before you serve the turkey so it can come up to room temperature. Feel free to shape it into a ribbed cylinder if you like.

This recipe makes enough cranberry sauce to accompany an 18 lb turkey for 20 people, with plenty of leftovers.

2 12 oz packages of fresh cranberries
juice of 2 oranges
zest of 1 orange
1/4 cup water (you may need a bit more depending on how much juice the oranges yield)
1/4 cup sugar
1/4 cup honey
2 oz orange liqueur (such as Grand Marnier or Triple Sec or Cointreau)

Combine all ingredients,except the liqueur, in a saucepan and heat on meadium-high for a few minutes, stirring regularly. Once the cranberries begin burst, reduce the heat to low and add the liqueur. Let simmer until the mixture thickens and the cranberries have softened, about 10 minutes. Let cool and serve at room temperature.

Aunt Catherine's Stuffing

This is the quintessential holiday dish that my family most looks forward to eating - it is simply the best stuffing ever.  The following recipe will make one batch of stuffing but if you are feeding a large crowd or one that likes stuffing to begin with, you may need to double or triple the 'batch'.  It is scary to admit, but the last time I made this stuffing with my mom for Thanksgiving, a quadruple batch was needed.  Our kitchen looked like some sort of stuffing crazy place with a mountain of chopped onions (not a pair of onion goggles in sight), trays of bread and more pounds of sausage than I lift in a typical workout!  It is safe to say that this recipe will always be on our holiday table and this season if it is not on yours, I guess I will consider you lucky because you don't yet know what you are missing.

1 lb. bulk sausage (Maple Leaf in freezer section) or 1 lb. of  mild italian sausages, casings removed
1/4 cup butter
2 onions chopped
1 1/2 cup celery, chopped
1 large apple, peeled and diced
3/4 cup cremini mushrooms, chopped
1 tbsp fresh thyme, chopped
5-6 fresh sage leaves, chopped
7 or 8 slices bread
poultry seasonings
salt & pepper to taste
1 medium potato cooked & mashed

Brown sausage meat in pan with 1/4 cup butter. In stages, add onion, celery, apple & mushrooms & cook on medium heat, about 15-20 minutes. Spinkle bread slices with poultry seasoning and toast under broiler until golden. Turn over bread slices and repeat.  Cut toasted bread into 1" cubes.

When sausage mixture is well cooked, remove to bowl and add toasted bread. Toss mixture well (your hands will work best for this, also feel free to really squish the mixture together to combine the flavours).  Next add the mashed potato, this will help the stuffing to stick together. 

Stuff turkey or place in an oven proof dish and warm just before serving.

Roasted Brined Turkey

Most holiday turkey is dry and tasteless and it's only saving grace (and the reason you enjoy it) is that it's smothered in gravy .  However, with minimal preparation and a bit of time, you can enjoy moist, juicy, flavourful turkey so good you'll wish that Christmas comes early next year.

Tools needed: large cooler & meat thermometer
Prep Time: 10-12 hours

Cook Time: dependent on size of turkey

For the brine:
2 litres of water

1 cup kosher salt

1/2 cup brown sugar

1 tbsp black peppercorns

1 tsp allspice or 4-5 allspice berries

2 sprigs Rosemary

3 sprigs Thyme
2-3 Bay leaves

1 stick cinnamon

10-12 liters of water (to cover turkey)
plenty of ice

1 turkey (15-20lb) fresh or defrosted
2 clementines
2 sprigs Rosemary

The night before you plan to roast your turkey:

In a large pot bring 2 litres of water to a boil and add salt, sugar, peppercorns and allspice. Boil the mixture until the salt and sugar have dissolved.  Once dissolved, turn off heat and set aside to cool completely. 

Once the brine mixture has cooled, pour into the cooler with rosemary, thyme, cinnamon and bay leaves.  Next, place the turkey into the cooler and fill with enough cold water to cover.  Add ice to ensure the turkey remains cold.  Place the lid on the cooler and store in a cool place overnight. Brine for 10-12 hours.

Day of roasting:

Preheat the oven to 375F. Remove the turkey from the brine, rinse with cold water, and pat dry.  Place the turkey, unstuffed, on rack in a roasting pan and add a couple sprigs of Rosemary and a few sliced clementines into the turkey cavity.  Insert digital thermometer into the deepest part of the thigh, without touching the bone.  Roast turkey until it reaches an internal temperature of 161F.  (Note: Be sure to set themometer to 161 F, not Celsius...setting to 161C may will result in a carbon encrusted turkey!).

Once turkey is done, cover with foil and a thick tea towel and let rest for 30 minutes.  Carve and enjoy! Here are some tips on how to Carve a Turkey.