Pumpkin Carving 101

Our Chef David’s tips on carving for Halloween. Have fun! Pumpkin Selection: Buy ripe – but no rotten spots (or as few as possible). They mark our surface and limit the lifespan of our Jack-O-Lantern.  Be aware of your display space to be sure the pumpkin you buy fits.  Be sure to have a rough…

Homestyle Turkey Stew

Ingredients: 2  pounds cooked turkey, diced small 2 onions, diced 1 carrot, diced 2 stalks celery, diced 3 tablespoons butter 4 litres chicken or turkey stock *Leftover additions: stuffing (chopped small), mashed potatoes, turkey gravy, root vegetables (carrots/parsnips) 1 teaspoon smoked paprika 2 teaspoons thyme Salt and pepper to taste Method: Sweat onions, carrots, and…

Turkey with Bread Dressing Sandwich

By Chef Lawntz Vernon, Trail Appliances, Edmonton Dressing – To Use as Bread Ingredients: 2 loaves gluten-free bread 4 tablespoons canola oil ¼ cup onion, finely diced 1/4 cup celery, finely diced 1 garlic clove, crushed 1 teaspoon thyme 1 teaspoon rosemary 1 teaspoon pepper 1 teaspoon salt 2 cups chicken or turkey stock Method:…

Happy Turkey Cooking!

Fresh or Frozen? Fresh birds tend to be juicier and more tender, however more expensive. Frozen birds can also be moist and tender if cooked properly and they are more economical. When buying, allocate about 1-1.5 pounds of raw turkey per person. For example, a 20 pound turkey should feed 10-15 people and still leave…

Pumpkin Pie

The filling is very tasty and it’s great for both pies and tarts. Ingredients: 1 796 ml can pumpkin 3 Tablespoon white sugar 3 Tablespoon brown sugar                              2 Tablespoon fancy molasses ½ Teaspoon cloves ½ Teaspoon allspice 2 Teaspoon cinnamon 2…