It All Started With an E-mail.... Thanksgiving in Montreal, Stuffing and Cranberry Sauce

Thanks Giving Dinner among friends... Friday Oct. 9
From: Christina Dillane (christina.dillane@live.ca)
Sent: October 2, 2009 10:39:06 PM
To: ten friends
Message:
Hello Everyone!

Ian, Adam, and I are cordially inviting you ten friends to a special Thanks Giving Dinner on Friday Oct. 9th held at my apartment! Now you know me and when it comes to food nothing will be boring and traditional!

This year I wanted to follow the Slow Food movement so we three pitched our money together to pay up the arss for an Organic Heritage Turkey. What is that you ask? Well these days 95% of the turkeys sold are from a single breed that has an unusual and unhealthy large chest (for breast meat) and is dumb as a stump. Because of this, these turkeys can't even procreate. This year we want a turkey that can have sex, so we opted for an almost extinct heritage breed of turkey that originated from Quebec and once roamed the vast frozen land with the Buffalo's.

For those of you who don't care if you turkey has enough brain power and correct weight distribution to do the deed... well I can tell you that it is supposed to taste freakin amazing. Does that help?

Because we are pouring most of our resources into this very happy turkey we were hoping that some could help out an make the sides. We need a stellar potato dish, some rockin vegetables side dishes, something with sweet potatoes, something else that I'm missing for a thanksgivin dinner but can't remember right now, and of course the pumpkin pie!
Thanks all, I'm really looking forward to next Friday!!!

-Christie












THE Stuffing
adapted from Martha Stewart

675 g Italian bread, torn into bite-size pieces
8 oz. bacon, sliced into 1-inch pieces
4 celery stalks, thinly sliced
1 onion, chopped
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 cup dry white wine
3 large eggs, lightly beaten
3 cups of reduced-sodium chicken broth
2 tsp. ground savoury
1 tbsp. ground sage
1 large apple cut into pieces

Leave out bread for 24 hours. Preheat oven to 400 degrees. In a large saucepan, fry up the bacon. When browned remove from pan and add celery, shallots, and garlic; season with salt and pepper. Cook until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated. Transfer to a large bowl. In the bowl add the bread and eggs. When mixed through add spices and apples, then stir to combine. Mix in half of the broth, then continue to add in more just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl). Place stuffing in a large baking dish and cover with foil. Bake for 25 to 30 minutes, then uncover and bake until golden, about 15 minutes more.


The Best Cranberry Sauce
adapted from Emeril Lagasse

2 cups cranberries
Juice and chopped zest of 1 orange
1/4 cup Port
1/2 cup sugar, or more if needed
1 teaspoon cinnamon
1 tablespoon cornstarch

In a saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries pop and are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.

Variation: I couldn't find the orange I bought this year so I subbed in 1/4 cup of apple cider and it was equally as spectacular!