Gracing the Table
Though Thanksgiving is literally around the corner, we thought it would be nice to help bring a little last minute menu or dish inspiration to the table. Take a look at these approachable, must-try recipes – all completely loaded with caramelized goodness
Delectable, warming with a hint of smokiness, and layered with all of the fall flavours we love: orchard apples, honey, thyme… mmm
Place turkey on roasting rack set in a large roasting pan. Season inside of turkey with salt and pepper. Loosely fill neck and large cavity with onion and 2 cloves of garlic; fold skin over.
Arrange squash in 13- x 9-inch casserole dish. Whisk together shallots, brown sugar, vinegar, butter, mustard, salt and pepper; pour over squash.
Place ham in a large dutch oven and cover with cold water. Bring to a boil, and simmer for 1 hour on medium low heat. Make sure to watch water levels, and add more if needed.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil. Place the quartered Brussels sprouts and sliced shallots on the sheet, then drizzle with the oil, salt, and pepper. Toss until well coated, and spread in a single layer. Roast for around 20 minutes, stirring once or twice during cooking. While the sprouts are roasting, make the dressing.