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Canadian Thanksgiving Dinner Ideas

Bacon Brussels Sprout Skewers

Photo Credit: Ethan Calabrese


1 lb. Brussels sprouts

1 lb. packages thick-cut bacon

Flaky sea salt

Freshly ground black pepper


1. Preheat oven to 400 degrees F. Place a metal rack inside a large baking pan.

2. On a skewer, pierce one end of a strip of bacon. Pierce and place a brussels sprout on top of the bacon, then pierce the same strip bacon again (to top the brussels sprout) to form a weave. Repeat with two to three more brussels sprouts, depending on the size of your skewers. Repeat to finish the rest of the bacon and brussels sprouts.

3. Place on baking sheet and roast for 20 to 25 minutes, until bacon is slightly charred.

4. Sprinkle with salt and pepper before serving.

To view the original recipe, click here.

Classic Stuffing

Photo Credit: Ethan Calabrese


2 baguettes, country, or sourdough bread (1 pound)

8 tbsp. butter, plus more for baking dish

1 large onion, diced (about 2 1/4 cups)

4 stalks celery, thinly sliced

2 cloves garlic, minced

1/2 c. freshly chopped parsley

1 tbsp. freshly chopped sage, minced

1 tbsp. fresh thyme leaves, minced

1/2 tbsp. freshly chopped rosemary

Kosher salt

Freshly ground black pepper

4 c. low-sodium chicken (or vegetable) broth

2 large eggs, beaten


1. The day before: Tear or slice bread into 1/4" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)

2. When you're ready to make the stuffing: Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.

3. Place bread in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated.

4. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.

To view the original recipe, click here.

How to Roast a Turkey

Photo Credit: Ethan Calabrese


1 12-14 lb. whole turkey, neck and giblets removed

kosher salt

Freshly ground black pepper

1 onion, cut into wedges

1 bunch thyme

Small handful of rosemary sprigs

1 small handful sage leaves

1 head garlic, halved crosswise

1/2 c. melted butter

2 c. chicken broth


1. Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body.

2. Brush butter all over turkey then season generously with salt and pepper. Place turkey breast side up on a roasting rack inside of a large pan. Pour chicken broth into the pan. Transfer to oven and immediately reduce oven heat to 350°.

3. Baste every 30 to 45 minutes with the juices on the bottom of the pan, and roast for 3 to 4 hours, or until the juices run clear when you cut between the leg and thigh. (The meat temperature should be 165°).

4. Cover cooked turkey with aluminum foil and let rest for 20 minutes before carving.

To view the original recipe, click here.

Perfect Gravy

Photo Credit: Parker Feierbach


3 tbsp. butter

3 tbsp. all-purpose flour

1 c. turkey pan drippings

2 c. low-sodium chicken broth (or turkey stock)

Kosher salt

Freshly ground black pepper

1 tsp. freshly minced thyme

1 tsp. freshly minced sage


1. In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth!)

2. Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened.

3. Stir in fresh herbs, then whisk in 1 cup broth and return mixture to a simmer. Season with salt and pepper.

4. Simmer 10 minutes, gradually adding more broth if gravy is too thick. Adjust seasoning.

To view the original recipe, click here.

Homemade Cranberry Sauce

Photo Credit: Ethan Calabrese


1 c. sugar

1 c. water

1 (12-oz.) package fresh cranberries

2 tsp. orange zest

Kosher salt


1. In a small saucepan over low heat, combine sugar and water until sugar dissolves. Add cranberries and cook until they burst, 10 minutes. Stir in orange zest and a pinch of salt.

2. Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.

To view the original recipe, click here.

Homemade Pumpkin Pie

Photo Credit: Ethan Calabrese


For the crust

1 1/2 c. all-purpose flour

1/2 c. butter, cut into 1/2" pieces

1 tbsp. granulated sugar

1/4 tsp. kosher salt

1/2 tbsp. apple cider vinegar

4 tbsp. ice water (or more, if needed)

For the filling

1 (15-oz.) can pumpkin puree

1 1/4 c. heavy cream

3/4 c. packed brown sugar

3 large eggs, beaten

1 tbsp. all-purpose flour

2 tsp. pumpkin pie spice

1/4 tsp. kosher salt

1 tsp. pure vanilla extract

Whipped cream, for serving (optional)


1. Make the crust: Place flour and butter into freezer for 30 minutes before starting crust process.

2. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.

3. Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).

4. Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

5. Make the filling: Preheat oven to 425º and lightly grease a 9”-x-1.5” pie dish with cooking spray.

6. On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes.

7. Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º.

8. Meanwhile, in a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.

9. Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.

10. Serve with whipped cream, if desired.

To view the original recipe, click here.

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