A turkey on the grill and a jumbie in the pot
When our team gathered for a Thanksgiving meal, we asked recipe developer David Grenier to create this feast for us inspired by our family favourites, finding short cuts, make-aheads, and updates to freshen up these classics.
Slow Cooker Mulled Wine
Makes 3 Litres Mix it up, and turn on the slow cooker; it’s that simple. When your first guest arrives, the cottage will smell amazing, and you’ll have a warm and toasty sipper to offer.
2 bottles (each 750 ml) red wine (a jammy, fruity Shiraz or Merlot will work well)
1 litre apple cider
1 cup fresh or frozen cranberries
1 cup brandy
½ cup maple syrup
4 cinnamon sticks
4 whole star anise
4 whole cloves fruit to garnish (sliced apples, pears, and oranges)
1 Combine all ingredients, except fruit slices, in a 6 qt slow cooker on low for 1-2 hours, or until steaming. Do not use a higher setting or the alcohol in the wine will burn off, and the spices will not infuse the liquid properly.
2 Turn slow cooker to the warm setting once heated, and serve with fruit slices.
Herbed Dressing
Serves 10-12 Baking dressing in a dish means vegetarians can enjoy it, plus it yields a golden crispy top and a soft irresistible inside.
1 loaf bread, crusty Italian or focaccia
6 tbsp butter, divided
1 large onion, diced
2 apples, diced
3 celery ribs, chopped
1 pkg cremini mushrooms (about 230 g), roughly chopped
¼ cup each fresh parsley and rosemary, roughly chopped
2 tsp poultry seasoning
1 cup chicken or vegetable stock, or water
1 Preheat oven to 350°F. Grease or spray a 9 x 13" oven-proof baking dish.
Cut or tear bread into 1 inch cubes, and transfer to prepared dish.
