, Author at ZestyKits - Page 2 of 13

Snow ball cookies

Posted on by

Get in the holiday spirit with these snowball cookies. Snowball cookies are buttery shortbread cookies filled with walnuts and chocolate chips and rolled in powdered sugar. These little beauties are scrumptious and addictive! Grab a few cookies, pour yourself a cup of tea, find a good book, sit back and enjoy the little pleasures of life.

Tools

electric mixer
medium bowl
baking sheet
parchment paper
cooling rack
small bowl
1 tbsp measuring spoon - to measure the cookies

Preparation

1

Cream butter: Preheat oven to 350 F. Place two racks in middle of the oven. Line two baking sheets with parchment paper.

Add the unsalted butter (1/2 cup), vanilla & sugar mix to a bowl. Mix until creamy with an electric mixer.

2

Add the flour mix:Gradually add the flour mix to the butter, mixing until fully incorporated (do not over mix).

3

Shape the dough: Scoop 1 tbsp dough and form in a ball. Place on lined baking sheet. Bake in the centre of the oven until slightly puffed and golden between 8 and 10 minutes. Place cookies on a cooling rack to cool about 5 minutes.

4

Coat the cookies: Place the icing sugar in a small bowl. Roll each cookie in the icing sugar until evenly coated.

Note: If the cookies are too warm, the icing sugar may melt. If that happens let the cookies cool 1 or 2 minutes and re roll them in icing sugar.

5

Bake the cookies:Return the cookies to the cooling rack to cool completely.

the cookies can be kept in an airtight container in the fridge up to a week or the freezer up to 1 month.

Bon Appétit!

Ingredients

Included

20 cookies

Flour mix: flour, chocolate chip, walnut

2 cups

sugar mix: confectionery sugar & salt

1/3 cup

vanilla

1/2 tsp

confectionery sugar

1/3 cup

unsalted butter

1/2 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2, 4 & 5.

Cream butter
Add the flour mix
Shape the dough
Coat the cookies
Bake the cookies

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Biscotti

Posted on by

Biscotti looks like a challenge to bake, but if you can shape a meatloaf and slice a loaf of bread, you’ve got all the skills you need to make delicious, gorgeous biscotti. This Christmas biscotti is mildly scented with wild orange, lemon, anise, white chocolate and almonds. It is perfect to make your house smell like Christmas. They are delicious enjoyed while snuggling under a warm blanket with a hot cup of coffee or hot chocolate and a Christmas movie. Happy baking 🙂

Recipe Update This recipe can make 24 medium or 36 small cookies

It’s the little memories that will last a lifetime

Tools

electric mixer
medium bowl
baking sheet
Spoon
serrated knife
Double boiler
cooling rack

Preparation

1

Cream butter,egg & sugar:Preheat oven to 325 F. Place rack in the middle of the oven. Line a baking sheet with parchment paper.

In a bowl, add the sugar mix, egg(1) and the butter (1/4 cup) with an electric mixer. Mix until combined – about 1 minute.

2

Add the flour mix: Add the flour mix and beat together with a large spoon.

3

First Bake: Divide the dough into two balls. On the lined baking sheet, shape the dough into 2 rows of 2 1/2 inch by 14 inch.

Bake at 325 F for about 20 minutes or until golden and firm to touch. Remove from the oven and cool until warm. Using a serrated knife, cut each loaves crosswise into 18 slices of 3/4 inch thick.

Note: If you prefer larger cookies, cut each loaf in 12 slices.
Note: A tip to ensure all cookies are the same size cut each loaves in half. Cut each half in 3 and each third in 3. This will give you 18 even slices.

4

Second Bake: Reduce the oven to 300 F. Arrange the slices, cut side down, on baking sheet. Bake for 10 minutes or until the biscotti golden. Transfer to a cooling rack and cool completely.

5

Melt white chocolate: Add about 2 inch of water to a small pot and bring to a boil. Place a glass bowl that is slightly larger than the pot on the boiling water. Place the white chocolate in the bowl and melt stirring constantly with a spoon to avoid burning the chocolate.

Note: You can also melt the white chocolate in the microwave. Heat it for 30 seconds. then in 10 second addition, mix with a spoon between each additional 10 seconds. This will ensure the chocolate does not burn.

6

Dip the cookies in chocolate: Once the white chocolate is melted, use a spoon to cover to top of 1/3 of each biscotti with white chocolate. Place the biscotti on a cooling rack and let them cool until the chocolate is firm.

Note: These cookies can be made ahead. Store in airtight containers at room temperature up to 4 days, or freeze in airtight containers up to 1 month.

Bon Appétit!

Ingredients

Included

24 cookies

Sugar mix: sugar, lemon & wild orange oil

3/4 cup

flour mix: Flour, slivered almonds, baking soda, ground anise, salt

2 1/4 cup

White chocolate

4 oz

egg

butter

1/4 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2 & 6.

Cream butter, egg & sugar
Add the flour mix
Dip the cookies in chocolate

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Mediterranean sunshine on quinoa

Posted on by

This beautiful sunshine filled bowl is the perfect supper during a sunny day. It is filled with 2 proteins: quinoa and chickpeas (in the roasted bell pepper and lemon dressing). This Mediterranean dish is filled with tomatoes, cucumber, spinach, quinoa, black olives and is topped with roasted bell pepper and lemon dressing. This recipe is super easy and delicious!

Featured Local Products

You will need

Preparation

1

Start the quinoa: Cook the quinoa like pasta.

Add the quinoa to the boiling water, reduce the heat to low/medium and cook uncovered until desired texture is reached: 15 – 18 minutes. Using a strainer, strain and rinse the quinoa.

2

Heat the chickpeas & finish the quinoa: Add the lemon chickpeas to the quinoa. Let heat through while completing step 3.

Using a strainer, strain and rinse the quinoa.

3

Prepare the vegetables & olives: Wash and rinse all produce. Cut the tomatoes in medium dices. Slice the cucumber. Remove the pits from the kalamata olives.

4

Serve – Bowl style: In individual bowls place the quinoa, spinach, cucumber, tomatoes and kalamata olive. Drizzle each bowl with sundried tomato lemon hummus. Serve. Serve. Combine all the ingredients together before eating to ensure a perfect bite everytime.
Drizzle each bowl with sundried tomato lemon hummus. Serve.

Zesty tip: This dish is also delicious the following day. Add the hummus just before eating – the vegetables will stay crunchy.

Bon Appétit!

Ingredients

included

2 portions

4 portions

6 portions

quinoa

2/3 cup

1 1/3 cup

2 cup

lemon chickpeas

220 gr

440 gr

660 gr

spinach

70 gr

140 gr

210 gr

mini cucumber

tomato

kalamata olives

30 gr

60 gr

90 gr

sundried tomato lemon dressing

80 ml

260 ml

340 ml

Health Fact

Dr. Craig Herrington, Naturopath

Regina Naturopathic

LEMON
Lemon are not only a rich source of vitamin C, but the juice can also help the body extract beneficial phytonutrients from other food. One study found that adding lemon to vegetables made the nutrients in those vegetables 30% more absorbable!

Cooking with Kids

Lacey Engel, Dietician

Beyond Baby Nutrition

Cooking for kids?
Slowly introduce new flavours to children: e.g. Sundried tomatoe lemon hummus.

Making this recipe with kids?
Ask the child to help in step 3 & 4.

Wash and rinse all produce. Remove the pits from the kalamata olives.
Serve

Recommended Wine Pairing

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price (SLGA): $15.04

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol: 13%
Price (SLGA): $11.13

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Beef taco

Posted on by

To celebrate the warm days, try our signature beef tacos. These tacos are fresh, filling and flavourful! They are made with traditional corn tortilla, are filled with nutritious beef, tomatoes, cilantro, greek yogurt and lime. They are ready in 20 minutes and are the perfect dish for a busy day.

Featured Local Products

You will need

Preparation

1

Cut the onions: Cut the onion in small dices.

2

Start the filling: In an oiled pan on medium heat cook the onion for 5 minutes. Add the ground beef and season with salt. Break the ground beef in small pieces and cook stiring regularly for 8 minutes.

Note: Ensure beef is cooked to at least 165°F

3

Finish the filling: Add the taco spice and 1/2 cup, 1 cup, 1 1/2 cup of water. Combine and cook for 3 to 5 minutes or until most of the water evaporates and there is a bit of sauce at the in the pan.

4

Prepare the garnish: Wash and rinse all produce. Cut the tomato in small dices.

Cut the lime in wedges and roughly chop the cilantro.

5

Heat the corn tortillas: Heat a pan on medium high. Keep the pan dry – do not add oil – place 1 or 2 corn tortilla in the pan for 15 to 30 seconds on each side. Use tongs to flip them. Place the warm corn tortilla in a clean towel and wrap them so they stay warm.

Note: When heating the tortilla you will notice a toasty smell and a few darkened spots – you are doing it right! Heating the corn tortilla is important to reduce chances of the tortilla breaking and makes them taste good.

6

Garnish and Serve: In each corn tortilla, place 2 to 3 tbsp of the filling. Garnish each taco with tomato, salsa, cilantro and sour cream. Each portion includes 4 tacos. Serve with a lime wedge.

Ingredients

2 portions

4 portions

6 portions

onion

1 small

1 medium

1 large

ground beef

220 gr

440 gr

660 gr

tomato

cilantro

3 gr

6 gr

9 gr

lime

corn tortilla

taco spice

10 gr

20 gr

30 gr

sour cream

60 gr

120 gr

180 gr

salsa

60 gr

120 gr

180 gr

Recommended Wine Pairing

STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: Red
Alcohol: 13.5%
Price (SLGA): $14.62

PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Region: Canada
Colour: White
Alcohol: 12.5%
Price (SLGA): $12.99

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

CILANTRO
Love it or hate it? The reason is probably genetic! There is a gene responsible for how the brain perceives the taste of cilantro. For some it’s a pleasant lemony flavor and for others it has a soapy smell and taste. If you are a ‘soap taster’ try crushing the leaves as this creates a milder flavor.

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Cooking for kids?
Go easy on the taco spice blend as kids may not like it’s spicy flavour.

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

Assemble
Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Almond chocolate torte

Posted on by

Nothing tops off a scrumptious holiday dinner better than this rich chocolate and almond torte. This decadent almond chocolate torte is slightly crispy on the outside and scrumptiously creamy inside. We bet everyone will be coming back for seconds! The generous size of this cake will allow everyone to get a second piece. With this torte, you will steal the show (and Santa’s heart).

“Seeing is believing but sometimes the most real things in the world are the things we can’t see.”

Tools

medium pot
small bowl
2 medium bowl
electric mixer
10" non-stick spring-form baking tin (1 of 5 portions , 2 for 10 portions)
parchment paper
spatula
sieve

Preparation

1

Separate the eggs and whip the egg whites: Turn on the oven to 350F. Separate (4,8) eggs 1 by one, placing each egg white in a small bowl. After separating each egg, transfer the egg white to a medium bowl and the egg yolk to another medium bowl. Add (1,2) whole egg to the egg yolks.

Whip the egg whites to stiff peaks with an electric blender.

2

Combine the sugar and egg yolks: Add the sugar to the bowl with the egg yolk. Combine.

3

Melt the butter and chocolate: Add the chocolate and butter or margarine (3/4 cup + 2 tbsp,1 3/4 cup) to a medium pot. Melt on low heat while stirring regularly until the chocolate is melted. Turn off the heat as soon as the butter and chocolate is melted.

4

Add the egg yolk and sugar: Add the almond powder to the chocolate mixture and combine. Add the egg yolk and sugar mixture to the chocolate mixture and combine.

5

Fold in the egg whites: Add the chocolate mixture to the whipped egg whites. Fold in the egg whites using a spatula until just combined. Do not over mix.

6

Line baking tin with parchment paper: Line the bottom of a 10″ non-stick spring pan with parchment paper. Use 2 spring-form baking tin if you are cooking for 10. Cut of the excess parchment paper. Pour the batter in the baking tin. If making 2 cakes pour evenly in the 2 baking tins. Bake at 350F for 40 minutes.

7

Decorate and serve: Let cool down to room temperature. Remove from the baking tin. Place the cake on a serving dish. Using a sieve, evenly coat the top of the cake with cocoa powder. Sprinkle the almond slices over the cake. Serve.

Bon Appétit!

Ingredients

Elementor

5 portions

10 portions

sugar

1 cup (200 gr)

2 cup (400 gr)

chocolate

2 cup (200 gr)

4 cup (400 gr)

cacao

2 tbsp

1/4 cup

sliced almonds

2 tbsp

1/4 cup

almond powder

2 cup (200 gr)

4 cup (400 gr)

butter or margarine

3/4 cup + 2 tbsp (200 gr)

1 3/4 cup (400 gr)

egg

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing step 2, 3,4 & 7.

Combine the sugar and egg yolks
Melt the butter and sugar
Add the egg yolk and sugar
Decorate and serve

Tags

Note: We cannot guarantee any dish is allergen free.

Recommended wine pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

FONSECA BIN 27 RESERVE PORT
Bin 27 shares the heritage and style of the great Fonseca Vintage Ports, as well as much of their depth and character. However it is bottled when ready to drink and can be served by the glass directly from the bottle. Blended for consistency of character and quintessentially Fonseca in style, this reserve blend provides reliable and affordable value. Deep youthful ruby colour. Intense rich fruity nose crammed with pure blackberry, cassis, cherry and plum aromas interwoven with notes of spice. The palate full bodied and round, with a smooth velvety texture balanced by firm mouth filling tannins. The juicy black fruit flavours linger into the rich luscious finish.

Region: Portugal
Type: Port
Alcohol: 20%

Nutritional Information

Turkey gravy

Posted on by

This rich traditional gravy features layers of flavours. You won’t believe how easy it is to make. Within minutes, you will have the perfect topping for mashed potatoes and turkey.

When we recall Christmas past, we usually find that the simplest things—not the great occasions—give off the greatest glow of happiness.

Tools

Preparation

1

Prepare the slurry*: In a small bowl, add the cornstach and water (1/2 cup, 1 cup), combine. Add the cornstarch & water, rosemary, thyme, water (1 cup, 2 cup) to a pan. Stirring constantly, bring to a simmer. Let simmer about 2-3 minutes. Add more water, 2 tbsp at a time, if you would like thinner gravy.

*Slurry is the combination of water and cornstarch

2

Add the dripping: Scrape the turkey drippings from the baking sheet you cooked the turkey on.

3

Whisk in the turkey dripping: Whisk the turkey dripping in the gravy. They will change the colour from light to a beautiful golden.

4

Bring to a boil: Bring the gravy to a boil. Pour in a gravy serving dish and serve.

bon appétit!

Ingredients

Included

5 portions

10 portions

cornstarch

1 1/2 tbsp

3 tbsp

fresh thyme

1 gr

2 gr

turkey broth concentrate & poultry seasoning

1 tbsp

2 tbsp

turkey drippings

all - about 1 tsp

all - about 2 tsp

water*

1 1/2 cup

3 cups

salt*

1/2 tsp

1 tsp

pepper*

1/4 tsp

1/2 tsp

Cooking with Kids

Cooking for kids?
Gravy is one of kids’ favourites. No adjustments to the recipe are recommended.

Making this recipe with kids?
Ask the child to help by completing step 1 & 3

Prepare the slurry (slurry is water and cornstarch)
Whisk in the turkey dripping

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol: 11.5%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Lentil, mushroom and cranberry balls

Posted on by

These lentil mushroom balls are filled with festive flavours and are the perfect center piece to a vegan Christmas dinner. These little wonders are filled with fresh rosemary, thyme, dried cranberries, lentils and are brought to life with a hint of red wine vinegar. You will love how easily you can create a vegan holiday main dish!

You can prepare the lentil balls in advance. Just shape the balls and cover. Chill in the fridge for no longer than 12-24 hours, bring to room temperature and bake.

Tools

knife
cutting board
colander
bowls
baking sheet
non-stick lining sheet
pan
pot

Preparation

1

Cook the lentils: Rinse and dry all produces. Preheat the oven to 350° F. Add lentils and water (4 cup, 8 cup) into a medium pot. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat. If there is still water in the lentils, drain using a colander. Return the lentils to the pot and mash the lentils with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.

2

Cut the onion & mushrooms:While the lentils are cooking, finely chop the onion and the mushroom. It is important to finely chop the vegetables to ensure the balls stick together.

3

Prepare the cranberries and herbs: Separate the thyme and sage leaves. Finely cut the fresh herbs and roughly cut the cranberries.

4

Cook the onion & mushrooms: In a pan, add the oil (1/2 tsp, 1 tsp), onion, mushrooms, salt (3/4 tbs, 1 1/2 tbs) and pepper (1/4 pinch, 1/2 tbs). Cook on medium heat until the onion is tender, about 9 minutes. Add the cranberries, herbs, and red wine vinegar. Stir until combined. Remove from heat and stir in the mashed lentils when they are ready.

Add the oat flour & flax and the water (2 tbsp, 1/4 cup) to the lentils. The mixture should be fairly moist and sticky. If it’s too crumbly and doesn’t stick together, add more water 1 tbsp at a time and combine between each addition until you can form a 1 tbsp ball by pressing the mixture together in your hands.

4

Form the lentil balls: Line a baking sheet with parchment paper. Shape lentil mixture into about 1 tbsp balls and pack tightly with your hands so they hold together. Form all the balls (20 balls, 40 balls) and place the lentil balls on a lined baking sheet. Cook for 15 minutes at 350F then flip them and cook for an additional 12-15 minutes or until the balls are firm on the outside.

5

Serve: Serve the lentil balls with cranberry sauce and mushroom gravy.

Bon Appétit!

Ingredients

Included

5 portions

10 portions

mushroom

250 gr

500 gr

onion

1 small

1 medium

lentils

1 cup

2 cups

dried cranberries

1/4 cup

1/2 cup

rosemary & thyme

3 gr

6 gr

red wine vinegar

1 1/2 tbsp

3 tbsp

oats flour & flax

1 cup

2 cup

oil*

1/2 tsp

1 tsp

salt*

3/4 tsp

1 1/2 tsp

pepper*

1/4 tsp

1/2 tsp

water

4 cups

8 cups

water

2 tbsp

1/4 cuo

Cooking with Kids

Cooking for kids?
Introduce fresh herbs to children slowly as they may not like their flavour. It is a good idea to ask children to prepare a new ingredient before tasting it. This will help them feel more comfortable with the new food.

Making this recipe with kids?
Ask the child to help by completing step 4:

Form the lentil balls

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional value

Chocolate orange hazelnut tart

Posted on by

Share the joy of savouring this scrumptious and easy chocolate torte! This torte features a shortbread crust filled with a rich hazelnut orange chocolate ganache topped with toasted hazelnuts. It’s the perfect ending to a decadent Christmas dinner!

“Rudolf with your nose so bright, won’t you guide my sleigh tonight?”

Tools

Preparation

1

Cream margarine: Preheat oven to 300 F. With the help of a electric mixer, beat the margarine in a bowl until light and fluffy.

2

Add the flour mix: Gradually add the flour mix to the margarine, mixing until fully incorporated (do not over mix).

3

4

Shape and bake the crust: Lightly oil the pie plate. Place the dough in the pie plate and evenly press in the plate. Using a fork piece holes on the surface of the dough. This will prevent the dough from rising. Bake at 300F for 13 to 18 minutes until lightly browned.

Remove from the oven and let cool.

Make the ganache: While the crust is baking, place the chocolate and cointreau & frangelico in a medium sized bowl. Place the coconut mylk & coconut oil in a small pot. Turn on the heat to medium low and heat to close to boiling. Turn the heat to minimum, add the chocolate and cointreau & frangelico to the coconut mylk. Cover with the lid and let rest about 3 minutes. Remove lid and gently stir together unti the chocolate is melted into the coconut mylk.

Pour evenly the ganache into cooled crust.

5

Finish the pie: Roughly chop the hazelnuts. Place in the refrigerator for 30 minutes. Sprinkle with chopped hazelnuts and and return to refrigerator for another hour, until chilled all the way through. Leave in the refrigerator until serving. Serve.

Note: You can let the torte warm up at room temperature for 30 minutes for a creamier ganache.

Bon Appétit!

Ingredients

Included

5 portions

10 portions

Flour mix: flour, icing sugar, cornstarch

1 1/4 cup

2 1/2 cup

margerine

1/2 cups

1 cups

chocolate

12 oz

24 oz

coconut mylk + coconut oil

3/4 cup + 2tbsp

1 3/4 cup

cointreau & frangelico

1 tbsp

2 tbsp

hazelnuts

3 tbsp

1/3 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2 & 5.

Cream the margerine
Add the flour mix
Finish the pie

Recommended wine pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Turkey roll & stuffing

Posted on by

La pièce de résistance… Saskatchewan raised turkey roll filled Italian sausage and apple stuffing. Turkey rolls are amazing because they cook much faster than traditional turkeys and it stays juicy. The stuffing marries multiple traditional Christmas flavours including: apples, fresh sage, cranberries, celery, onion and fresh thyme. This twist on the traditional turkey and stuffing is sure to satisfy even the pickiest!

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

pan with lid
knife
cutting board
vegetable peeler
baking sheet
parchment paper or non stick liner
foil
small bowl
poultry string
mallet
meat thermometer

Preparation

1

Prepare the stuffing ingredients: Preheat the oven to 375F. Peel the apple. Cut the onions, apples and celery in 1/2 cm dices. Separate the fresh thyme leaves. Finely mince the fresh sage and dried cranberries.

2

Cook the vegetables and Italian sausage: Add the oil (1 tsp, 2 tsp), salt (1 tsp, 2 tsp), onion, celery and apples to a pan on medium heat. Cook 5 minutes until the onion is translucent.

Remove the Italian sausage meat from the casing. Add the Italian sausage meat to the onion mixture. Cook about 10 minutes until the Italian sausage is fully cooked. Add the fresh thyme, sage, cranberry mustard and dried cranberries to the Italian sausage.

3

Finish the stuffing: Add the bread cubes and water (1 to 1 1/2 cup, 2 to 3 cups) to the pan. We recommend adding the last third of water in 1/4 cup or less increment to ensure the stuffing is to your desired texture. Combine between each addition of water.

Turn off the heat and let cool. In a small bowl, whisk the egg (1, 2). When the stuffing is at room temperature add the egg and combine. It’s important the stuffing is almost room temperature when the egg is added, otherwise it would cook in the stuffing.

4

Prepare the Turkey roll: While the stuffing is cooling, cut 4 14 inches and 1 30 inches long pieces of poultry string. Place the 14 inches strings a few inches apart on a cutting board. Place the turkey roll skin side down over the poultry strings. Pound the turkey with a mallet to an even thickness of about 1 inch.

5

Stuff and cook the turkey roll: Scoop the stuffing into the center of the turkey. Holding the turkey, roll them up away from you, making sure the roll ends up seam-side down. Tie the 4 poultry strings across and the 30 inch string lengthwise. Transfer to a lined baking sheet. Lightly oil (1 tbs, 2 tbs) and salt (1/2 tbs, 1 tbs) the outside of the turkey roll.

IMPORTANT: Do not discard the turkey dripping in the pan. You will need them for the gravy.

6

Bake & serve: Bake until the internal temperature registers 155F on an instant-read thermometer (about 45 minutes, about 1 hour 20 minutes) Let rest for 10 to 15 minutes.Keep an eye on the turkey roll while baking, to prevent the skin from burning you can place foil over the roll – don’t tighten the foil. Slice. Serve.

IMPORTANT: Do not discard the turkey dripping in the pan. You will need them for the gravy.

bon appétit!

Ingredients

Included

5 portions

10 portions

apple

celery

100 gr

200 gr

onion

1 small

1 medium

Italian sausage

Bread cubes

2 cups

4 cups

dried cranberry

1 1/2 tbsp

3 tbsp

fresh sage & thyme

3 gr

6 gr

cranberry mustard

1/2 tbsp

1 tbsp

Turkey roll

2 1/2 pounds

5 pounds

salt

1/2 tsp + 1/2 tsp

1 tsp + 1 tsp

egg

oil

1 tsp + 1 tsp

2 tsp + 2 tsp

water

1 to 1 1/2 cups

2 to 3 cups

Cooking with Kids

Cooking for kids?
Go easy on the fresh herbs for kids as they may not like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 1,2 & 3:

Prepare the stuffing ingredients: Ask a child to help separating the leaves of the fresh herb and finely cutting them.
Cook the vegetables and Italian sausage
Finish the stuffing

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

cranberry stuffing

Posted on by

Scrumptious Italian tofurkey stuffing featuring an orchestra of Christmas flavours including: apples, fresh sage, cranberries, celery, onion and fresh thyme. This twist on the traditional stuffing is sure to satisfy even the pickiest!

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

pan with lid
knife
cutting board
vegetable peeler
baking sheet
parchment paper or non stick liner
foil
small bowl
poultry string
mallet
meat thermometer

Preparation

1

2

Cook the vegetables: Add the oil (1 tsp, 2 tsp), salt (1 tsp, 2 tsp), onion, celery and apples to a pan on medium heat. Cook 5 minutes until the onion is translucent. Set the cooked vegetables aside in a bowl.

3

Heat the Italian tofurkey: In the same pan you cooked the vegetables, add the oil (1/2 tsp, 1 tsp), heat on medium/high heat. Add the Italian tofurky & cook about 6 minutes, stirring regularly, until the tofurky is heated through. Add the cooked vegetables, fresh thyme, sage, cranberry mustard and dried cranberries to the Italian tofurkey.

4

Combine the flax seed and water: In a small bowl place the ground flax seeds and warm water (1 tbsp, 2 tbsp). Combine and let sit 3 minutes until it starts to thicken.

5

Finish the stuffing: Add the bread cubes, water and flax seeds mixture, water (1 to 1 1/2 cup, 2 to 3 cups) to the pan. We recommend adding the last third of water in 1/4 cup or less increment to ensure the stuffing is to your desired texture. Combine between each addition of water.

6

Serve: Place the stuffing in a serving dish. Bake in the oven 15 to 20 minutes. To keep warm, cover with foil. Serve.

bon appétit!

Ingredients

Included

5 portions

10 portions

apple

celery

100 gr

200 gr

onion

1 small

1 medium

Italian tofurkey

150gr

300gr

Bread cubes

2 cups

4 cups

dried cranberry

1 1/2 tbsp

3 tbsp

fresh sage & thyme

3 gr

6 gr

ground flax seeds

1 tbsp

2 tbsp

Cranberry mustard

1/2 tbsp

1 tbsp

salt

1/2 tsp + 1/2 tsp

1 tsp + 1 tsp

oil

1 tsp + 1 tsp

2 tsp + 2 tsp

water

1 to 1 1/2 cups

2 to 3 cups

warm water

1 tbsp

2 tbsp

Cooking with Kids

Cooking for kids?
Go easy on the fresh herbs when cooking for kids as they may not like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 1,2, 3, 4 & 5 :

Prepare the stuffing ingredients: Ask a child to separate the fresh herb leaves and cut them finely
Cook the vegetables
Heat the Italian tofurkey
Combine the flax seed and water
Finish the stuffing

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

Tags

Note: We cannot guarantee any dish is allergen free.