When it comes to Thanksgiving, turkey is often sacrosanct for many families, and roasting up a whole bird will always impress—as long as it doesn’t come out drier than the Sahara. But let’s be honest: it can be a pretty hefty kitchen project. By employing this fuss-free poaching method, you’ll free up oven space and have a better chance of serving up juicy meat. And because everyone around the table will be hunting for the gravy, here’s one that includes a surprising sweet-tart element, courtesy of those seasonal flushed berries.
Pay it forward
Consider poaching liquid as the gift of free turkey stock. Remove solids and keep the liquid in the fridge in a covered container for up to 5 days or freeze for future use in recipes for soups and stews.
To poach turkey, in large saucepan, place breast, onion, carrot, celery, garlic, thyme, lemon, salt, and peppercorns. Add enough water to completely cover turkey by at least 1 in (2.5 cm). Bring water to a very slight simmer with just a few bubbles breaking the surface and cook, partially covered, for 20 minutes, or until meat is cooked through and an instant-read thermometer inserted into the thickest part of the meat registers 165 F (74 C). Adjust heat as needed during cooking to maintain the slight simmer (you donu2019t want to boil the meat), and skim off any foam that forms on the surface of the water.
To make gravy, in medium-sized saucepan over medium heat, melt butter. Add mushrooms, shallots, garlic, and salt; cook until mushrooms have softened, about 5 minutes. Add wine, raise heat to medium-high, and boil until liquid has reduced by half, about 3 minutes.
Whisk cornstarch, 1 Tbsp (15 mL) at a time, into 1/2 cup (125 mL) of the broth. Add remaining broth, thyme, and pepper to gravy pan. Return to a boil and then stir in cornstarch-broth mixture and cranberries. Simmer until thickened, 6 to 8 minutes.
Slice turkey and place on serving platter. Serve with bowl of gravy alongside.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!