Tag Archives: thanksgiving recipes

How to Make Keto-Style Stuffing for Thanksgiving (That Tastes Heavenly)

Sticking to a keto, low-carb or paleo diet throughout the holidays certainly does not mean missing out on all the Thanksgiving classics, like stuffing. And here’s the best part about our keto stuffing: it actually tastes like the real thing! Using a keto bread, either from the grocery store or homemade, still provides that wonderful moist, stuffing texture and nicely soaks up all the delicious, flavourful juices. Keto bread has become so popular that it’s available at most conventional grocery stores and almost all health food stores; if you can’t find it, check the freezer section.

Keto-Style Cauliflower Stuffing Recipe

Prep Time: 25 minutes
Cook Time: 45 minutes (or 1 hour 45 if drying the bread)
Total Time: 70 minutes
Servings: 4-6

Ingredients:

4 cups (about 1 loaf) store-bought or homemade keto bread, sliced into 1 ½ inch cubes
¼ cup butter
1 large shallots, diced
3 celery stalks, diced
2 cloves of garlic, minced
3 cups cauliflower florets, chopped into ½ inch pieces
¼ cup fresh parsley, chopped
3 Tbsp fresh sage leaves, finely chopped
2 tsp dried thyme
½ tsp sea salt
Pinch of pepper
1 ½ cups beef or chicken broth
1 egg

Directions:

1. The keto bread must be dry or stale before you begin this recipe so it can soak up all the juices. If it’s not stale, dry it by placing the bread cubes on baking sheets lined with parchment paper, and ensure the bread is not overcrowded. Bake in the oven at 250°F for 1 hour. Toss halfway.

2. Place a large, wide skillet on medium-high heat, add the butter, and as it begins to sizzle and melt toss in the shallots, celery, garlic and cauliflower, cook for 10 minutes until softened. After 10 minutes add in the herbs, salt and pepper and cook for another 5 minutes. Take off the heat.
3. Heat the oven to 350°F. Butter a casserole dish (9×13 works well but any medium to large casserole dish will do).
4. In a bowl, crack and whisk the eggs and stir in the broth.
5. Transfer the shallot mixture into a large bowl, fold in the dried keto bread, pour over the egg and broth mixture and stir to combine.

6. Place the mixture into the buttered casserole dish, cover it and bake in the oven for 30 minutes, uncover it and bake for an additional 15 minutes.

More reasons to do a happy dance at the Thanksgiving table this year: this keto cheesecake, these fudgy keto brownies and our collection of the best keto-friendly appetizers.

8 Cooking Tips to Make the Perfect Mashed Potatoes Every Time

The perfect mashed potatoes should be creamy, fluffy, decadently buttery and so good it requires little to no gravy if made right. Why then have we grumbled over gluey, lumpy and sloppy interpretations of what is a simple staple on every holiday menu? You need only follow 8 incredibly easy tips for the lightest and most sublime mashed potatoes. This spuds for you.

1. Mix it Up

We like Yukon gold potatoes for their buttery texture and golden hue, and Russet potatoes for their starchy, dry quality, making for a lighter mash. Choose one or mix the two for the best of both worlds.

2. Size Matters

Peel and cut the potatoes the same size and add to a large pot of cold water. Both measures will ensure even cooking to prevent the outer layer from breaking down, avoiding lumps.

3. Seasoning is Everything

Add enough kosher salt or sea salt to boiling water until salty to the tongue, about 1 Tbsp salt to 6 cups water. Two cloves of garlic will flavour the cooking liquid and the potatoes when you mash together.

4. Shake the Pot

Drain the potatoes and return to the pot. Set over medium heat, shaking the pot, uncovered until all moisture has evaporated, about 1 minute.

5. Hot Liquid Equals Smooth Mash

Heat butter and cream or milk in a saucepan until steaming, and keep warm. A hot mixture is easily and quickly absorbed into the mashed potatoes. Starch requires full-fat dairy for a creamy texture, so don’t skimp out during the holiday.

6. A Ricer is Nicer

A ricer or food mill is a professional cook’s tool to push the spuds through small holes to get that restaurant-quality texture every time.

7. Fresh is Best

Reheated mashed potatoes are never as good as freshly made. To prep ahead: peel, cut and soak your potatoes in cold water, and combine the butter and cream or milk in a saucepan, covered. Stir in the seasoned cream mixture into the potatoes and taste for seasoning. You may need to sprinkle more salt, and remember, reserve any remaining cream mixture, as the potatoes will continue to absorb the liquid.

8. Dress for Success

Perfect in its natural state, don’t forgo a simple garnish like a square of butter, and or chopped chives, green onions or parsley. You can also stir in a spoonful of sour cream for a tangy finish.

Classic Creamy Mashed Potatoes Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 to 10

Ingredients:

1.5 kg russet and Yukon gold potatoes, peeled and cut in large chunks
3 cloves garlic, smashed
¾ cup 35% cream
¼ cup milk
½ cup butter
1 ½ tsp salt
½ tsp pepper
3 green onions, chopped (optional)
2 Tbsp butter (optional)

Directions:

1. Fill a large pot of cold salted water; add potatoes and garlic. Bring to boil over medium-high heat and cook until potatoes are falling apart, about 15 minutes.
2. Drain potato mixture and return to pot over medium heat; shake pot, uncovered until potatoes are dry, about 1 minute. Transfer to bowl.
3. Using a ricer or food mill, press potatoes and garlic through ricer back into pot.

4. Heat cream, milk, butter, salt and pepper in saucepan over medium heat until butter is melted, and mixture is hot. Stir into potato mixture and taste for seasoning, adding more salt and pepper if needed.
5. Transfer to serving dish and top with butter and green onions (if using).

See here for the ultimate guide to turkey cooking times, a reliable Thanksgiving checklist to stay ahead of the stress, and the best make-ahead baked stuffing.

This Butternut Squash and Goat Cheese Galette is the Perfect Meatless Main

Thanksgiving and the holiday season can often be a challenge if you’re a vegetarian – or if you’re entertaining vegetarian guests.  I always like to make sure my non meat-eating company is offered more than a “meal” consisting of a bunch of side dishes. The good news? This hearty and appetizing galette is sure to please. An all-butter pastry filled with roasted butternut squash, onions, sage and goat cheese is both filling and festive, and would make the perfect addition to any holiday table. It’s actually a wonderful main dish for both vegetarians and meat-eaters alike! It’s also great to prepare ahead of time – and to make things even easier, you can substitute a store-bought shortcrust pastry.

Roasted Butternut Squash and Goat Cheese Galette

Prep Time: 15 minutes (plus chilling time)
Cook time: 65 minutes
Servings: 4-6

Ingredients:

Pastry:
1 1/2 cups all-purpose flour
Pinch flaky sea salt
1 stick (8 Tbsps) unsalted butter
1 large egg
2-3 Tbsps ice cold water

* You can also substitute for store-bought pastry crust

Filling:
1 lb (450g) peeled and cut into 1-inch (2 cm) cubes butternut squash (approx. 1/2 medium butternut squash)
3 Tbsps olive oil
Flaky sea salt
Freshly ground black pepper
2 large onions (approx. 200 g each), thinly sliced
6 fresh sage leaves, finely chopped

Assembly:
150 g firm goat cheese, sliced into 1/2 cm rounds
1 large egg, lightly beaten, for egg washing the edges of the tart
1 cup baby arugula, loosely packed
4 Tbsps pine nuts
Olive oil, for drizzling

Directions:

Pastry:
1. Whisk the flour and salt in a large bowl. Add the cubed butter and, using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job.
2. Make a well in the middle of the flour mixture and add the egg. Using a wooden spoon, mix the egg into the flour until completely combined.
3. Add the water and mix until the dough is firm enough to form a ball when you press it together with your fingers—it might be a little crumbly, but form the dough into a disk and wrap it tightly in plastic wrap.
4. Refrigerate for at least 1 hour, or up to 3 days in the fridge. You can also freeze the dough, tightly wrapped in plastic for up to 3 months. Thaw it overnight in the fridge before you roll and bake.

Filling:
1. Pre-heat the oven to 425˚F.
2. Line a large baking tray with parchment paper and spread the butternut squash in a single layer on the tray.
3. Drizzle with 1 tablespoon olive oil and season with the flaky sea salt and pepper.
4. Bake for 15-20 minutes until the squash starts to brown.
5. Remove from the oven and allow to cool.
6. In a small skillet, heat 2 tablespoons olive oil over medium heat.
7. Cook the onions for about 5 -6 minutes until they start to soften and colour slightly.
8. Stir in the chopped sage and allow to cool.

Assembly:
1. Preheat oven to 400˚F. Line a baking tray with parchment paper.
2. Remove pastry from the fridge and let it sit for about 10 minutes so it’s easier to work with.
3. Roll out the pastry to approximately 14-inches (35 cm) in diameter. Place the pastry on the parchment-paper lined baking tray.
4. Spread the cooked onions evenly around the pastry base, leaving approximately 2-inches (5 cm) around the edge.
5. Layer the cooked squash in a single layer over the onions.
6. Tuck the goat cheese rounds around the tart (some of them underneath the squash).
7. Fold the pastry up and around the edges of the filling, crimping slightly with your fingers as you go, and brush the edges of the galette with the egg wash.
8. Bake until the cheese is melted, the edges of the tart are golden brown and the bottom is cooked through, 45 minutes.
9. Remove from the oven and allow to cool slightly on a wire cooling rack. Serve warm or at room temperature topped with the arugula, pine nuts and a drizzle of olive oil.

Looking for more crowd-pleasing vegetarian dishes? See these 24 Vegetarian Thanksgiving Recipes (Including Stuffing!). And since the holidays are nothing without dessert, we’ve got you covered with these Vegan Thanksgiving Desserts Everyone at Your Table Will Love.

The Creamy Gluten-Free Kabocha Squash Gnocchi You’ll Crave This Fall

Gnocchi always sounds like one of those challenging homemade meals, when in reality it’s pretty simple to make, and you will certainly feel like an accomplished home-chef once you prepare it! What’s so special about this particular gnocchi is it uses nutrient-rich Japanese kabocha squash instead of the typical white potato, adding gorgeous colour, bold flavour and a natural sweetness you often don’t find in the traditional version of this dish. This recipe is also completely gluten-free, there is no white flour here; rather a delightful mix of brown rice flour and buckwheat flour. Pairing it with a garlic sage cream sauce makes this meal complete!

Creamy Gluten-Free Kabocha Squash Gnocchi

Prep Time: 1 hour
Cook Time: 10 minutes
Servings: 4

Ingredients:

Gnocchi:
3 cups kabocha squash, peeled and cut into large cubes
1/2 cup brown rice flour + extra for rolling
1 cup buckwheat flour
1 egg
1/2 cup Parmesan cheese, grated
1/2 tsp sea salt

Cream Sauce:
3 tsp tapioca starch
3/4 cup plain, unsweetened almond milk or dairy milk
2 Tbsp butter
2 cloves garlic, minced
8 fresh sage leaves
1/2 tsp lemon juice

Directions:

Gnocchi:
1. Peel the kabocha squash (you can use a sharp knife, as a peeler mostly likely won’t do the trick). Once peeled, cut into large pieces, steam it until it’s soft and a fork can easily puncture through the squash pieces.
2. Mash it by hand or in the food processor and allow it to cool.
3. Once cooled, mixed the squash mash with brown rice flour, buckwheat flour, an egg, cheese and salt. Use your hands to combine and form a dough.
4. Flour a clean surface with extra brown rice flour and divide the dough into 3 separate balls.
5. Roll each ball out into long, thin logs and add extra flour if the dough becomes too sticky.

6. Cut into 1/2 inch cubes and then roll the gnocchi down the fork tines to make indentations.
7. When the gnocchi is ready, boil a large pot of water and salt it.
8. Add the gnocchi to the water. When it floats to the surface, it’s cooked. Remove it with a slotted spoon. Don’t overcrowd the gnocchi in the pot, work in batches if you need to.

Cream Sauce:
1. Whisk together the tapioca and the milk until it’s smooth.
2. Place a saucepan over medium heat, add the butter, then drop in the garlic for a few seconds before adding the sage. Once the sage crackles slightly in the butter, add the milk and tapioca mixture.
3. Take this down to a simmer to allow ingredients to infuse together and for the sauce to thicken.
4. Once thicker, add the lemon juice.
5. Take off the heat and drizzle the sauce over the gnocchi. Top with extra cheese, if you please!

For more heavenly gluten-free recipes, check out these 30 Delicious Gluten-Free Dinners and 18 Great Gluten-Free Party Appetizers.

Eggs Benedict Casserole

Crowd-Pleasing Overnight Eggs Benedict Casserole

Thanksgiving weekend can be one of the most hectic times, especially with a house full of visitors. Make your life easier with a simple, make-ahead breakfast casserole. Enjoy everyone’s favourite brunch dish with no need to poach, toast or fry. Just wake up and bake.

The rich, buttery hollandaise sauce whips up in a snap and is drizzled over a dish filled with soft baked eggs, toasty English muffins and smoky Canadian bacon. It’s a dish that delivers bold flavour and gives you that extra time with your family and friends.

Eggs Benedict Casserole

Prep Time: 15 minutes
Total Time: 1 hour plus overnight
Serves: 8

Ingredients:

Casserole:
6 English muffins, cut into 1-inch cubes
8 slices of Canadian bacon, sliced into 1-inch strips
10 large eggs
1/2 cup milk
1 tsp onion powder
1/2 tsp salt
1 tsp pepper

Hollandaise Sauce:
3 egg yolks
2 tsp lemon juice
1 tsp Dijon mustard
2/3 cup melted butter
1/4 chopped parsley
2 Tbsp chopped chives

Directions:
1. Grease a 9 x 13-inch baking dish. Place English muffin cubes and bacon slices into the baking dish. Whisk eggs with milk and onion powder, salt and pepper. Pour egg mixture into baking dish covering the bacon and bread cubes.
2. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Preheat oven to 375°F. Remove plastic wrap from dish and cover with aluminum foil. Bake casserole for 30 minutes.
4. Remove foil and bake until eggs are set and and top is beginning to turn golden, about 15 minutes.
5. While casserole is baking, make the hollandaise sauce. Place egg yolks, lemon juice and mustard in a heat-proof glass bowl and whisk to combine.
6. Place bowl over a pot of simmering water to form a double boiler. Slowly pour in a few tablespoons of melted butter while whisking vigorously. Continue to whisk while gradually adding melted butter. If mixture looks like it is about to split, whisk in a few drops of ice water and then proceed adding butter.
7. Drizzle hollandaise sauce over casserole and garnish with chopped parsley and chives. Serve immediately.