the comfort of thanksgiving

Now that it's officially autumn, relaxed beach visits of the summer are a distant memory as we start to seek the warmth and comfort of the season.  If the beginning of September is a symbolic way to hit the restart button as we dive into new school routines, then October, especially during the Thanksgiving season, is when we start settling into the comfort zone.  It's when we really reflect our home, and our busy world surrounding it.

It's been an interesting time as I've started spend more time offline than online.  The summer was a refreshing start to cleanse any old baggage and start the school year with fresh eyes and settle into a new routine.  The quest to disconnect for most of the summer meant that I could enjoy much more deeply, what is most meaningful in our family.  And I think I like this new focus.

The heart is where the home is, and there is something very comforting about the food made for holidays like Thanksgiving that speaks to my heart.  Certain scents like turkey in the oven that make a house smell like a home, and all the love of family gathered together for this special time.

I generally don't make stuffing as it's on the list of things that my Mom brings for our annual Thanksgiving dinner.  (she makes an excellent rice/sausage/bread stuffing...I need to get that recipe!).
However, on a whim, I decided to make this corn bread stuffing to go with a chicken dish.  It's a hybrid of various dressing recipes, and although I love my Mom's rice stuffing, this is quickly becoming a favourite too (especially since there are many corn bread lovers in this house).

To all my family, friends and Canadian readers...

Happy Thanksgiving weekend!!!

Cast Iron Skillet Corn Bread Sausage Stuffing

You can purchase premade cornbread for this recipe.  I made two batches of cornbread from scratch in my cast iron skillet (using this cornbread muffin recipe, here). One batch was used for this recipe and the other one I froze to enjoy at a later date.

Ingredients

• 1 pan cornbread (8-inch square), cut into 1/2-inch cubes
• 8 slices white sandwich bread, cut into 1/2-inch cubes (I used 3 dinner loaves...white, pumpernickel and whole grain).
• 4 slices bacon, cut into 1-inch pieces (I used honey garlic maple sausage 500 g package or one or two 375g package of breakfast sausages)
• 1 small yellow onion, diced small
• 2 stalks celery, diced medium (optional)
• 2 cloves garlic, minced (I used roasted garlic)
• 1 tablespoon finely chopped fresh sage leaves (1 tsp. dried sage)
• 2 large eggs, lightly beaten
• 2 3/4 cups chicken broth (I used turkey broth)
• 1/2 cup chopped fresh parsley
• Coarse salt and pepper
• ¼ cup of dried cranberry (to taste...I used about ¼ cup)

DIRECTIONS

• Preheat oven to 375 degrees. 
• Spread cornbread and bread on two rimmed baking sheets and bake until dry and golden, about 20 minutes. (you an do this ahead of time...just place toasted bread in a sealed ziplock bag for up to 2 days).
• Meanwhile, in a 10" cast iron skillet, cook sausage over medium until fat is rendered and meat is browned, about 5 minutes. 
• Add onion, roasted garlic and cook until translucent, about 4 minutes. Stir in sage and transfer to a large bowl. (I used a stock pot...didn't have large enough bowls!)
• Add toasted cornbread & bread, eggs, broth, parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bowl and toss until combined. Let sit 5 minutes, then toss again, this time with the cranberries (if using).
• Spoon stuffing back into the cast iron skillet. 
• Bake until top is golden brown, 20 to 25 minutes.

pockets of gratitude

While busily driving around the city to do errands the other day, I saw a chicken cross the road.  There are no farms in the area (so I have no idea where this chicken came from) and many cars had stopped traffic to let it cross, as if this was commonplace. I guess we Canadians are familiar with poultry crossings, as we similarly allow flocks of Canada Geese to cross the road when necessary.  Amongst the ever growing list of the things I had to do that day, the thought about that age old joke about chickens and roads distracted me long enough to realize how funny it was to actually see a chicken cross the road, and I couldn't stop laughing in the car all the way to my next destination.

With Thanksgiving this weekend, the holiday makes us think of all the things we're thankful for. It's one of my favourite holidays of the year. A gathering of loved ones, sharing the coziness of a hot, deep-sleep inducing meal and spending time creating familiar memories.  I say familiar, because I usually cook the same menu, and ask my guests to bring the same food item year after year.  The familiarity of this tradition provides the comfort of consistency. 

However, I've been thinking a lot lately about gratitude. Maybe we should really be more grateful, taking note of perhaps the small but accumulatively important things that we have in our lives.    Being grateful allows us to slow down and really take notice of what is staring us in the face, every single day.  Like watching beautiful sleepy faces in the quiet of the night. Or the glorious sunshine warming our earth. Or the beauty of mature trees reflected on a calm, still pond.

Being thankful requires a giver and receiver, where we owe that moment, or gift, to someone else for providing it. I'm sure that chicken is thankful that all those cars stopped to let it cross the road.  But being grateful allows you to feel the warmth of happiness at any moment within yourself without waiting to be thankful for something given to you by someone else.

So this year, I'm going to try to be more grateful. Yes, I'll still be thankful for the delicious food on our table. Thankful for being able to spend time with family and loved ones. Thankful for the time off of work to be able to enjoy all those things. But I'll also acknowledge the simple little moments. Grateful for restful children that allow me a few extra hours in the morning so I can prepare for the feast. Grateful for beautiful weather so the commute to our home is safe and enjoyable.

And on an otherwise busy and hectic day, grateful for catching that funny glimpse of that chicken crossing the road and putting a big smile on my face.

Happy Thanksgiving

Turkey Pockets

Serves 4-6 people

This is a great recipe for using left over turkey from Thanksgiving.  You could also use chicken instead (for other times of the year).

Ingredients

• 2 or 3 cups of cooked turkey, diced. 
• 1 and ½ tablespoon unsalted butter
• 2 tablespoon all purpose flour (optional)
• ½ teaspoon black pepper
• ½ cup Corn and peas (optional)
• ½ cup milk (you may need 1 - 2 tablespoons more)
• ½ teaspoon Herb de Provence 
• ½ teaspoon Poultry seasoning (optional)
• Puff pastry sheets (1 used 10 pastry squares - 6 x 6 inch)
• 1 egg, lightly beaten

Directions

• Heat a saute pan with the butter until melted, add corn & peas until cooked.  
• Add the flour, black pepper. Whisk to mix everything and let cook for 2 minutes. 
• Add half the milk, then all of the turkey, then the remaining milk. 
• Cook for a 3 - 4 minutes until the milk reduces. 
• If the mixture is too dry add 1 - 2 more tablespoons of milk. 
• Season with Herb de provence or poultry seasoning (or both)
• Let cool completely.

To prepare the puff pastry shell:

• Defrost puff pastry shells at room temperature for 30 minutes. Cut squares into triangles, fill one side with 1 tablespoon of mixture. 
• Fold 1 side of the pastry over the filling and crimp the two sides with a fork. 
• Repeat with remaining shells. If baking right away, brush pastries with lightly beaten egg.
• Line the pastries on a parchment lined baking sheet and bake at 350 degrees F for 15 - 20 minutes or until pastries turn lightly golden brown. 

Enjoy.

mini versions

For as long as I can remember, I've always envisioned owning a treehouse.  A quiet little spot for the kids to huddle with friends, dreaming about the future.  A serene place for me to sit up high above the ground to gather my thoughts and write. A "secret" hideout to toast the end of a busy workweek with a glass of wine with my husband or sharing giggles with friends. There's something magical about the solitude of watching the world with a bird's eye view.

Last weekend, we were able to get away for a short jaunt up north and enjoy a little bit of sunshine.  Although the above seasonal temperatures felt like summer, the burnt orange and red leaves were a reminder to enjoy every bit of this last little stretch of warm weather.

The kids had a blast spending time outdoors, roaming for sticks for a marshmallow roast and bonfire, climbing trees and biking on the trails.  Our daughter in particular, closely examined about a dozen trees, deciding which one would be most suitable to climb, which at first I thought, so she can go as high up the tree as her brother.

As we watched the kids, I pondered if we should build a treehouse, sparking a discussion that had us wondering if the kids will soon be out of the "treehouse" stage. My husband thought the kids (much sooner than I would think) would soon outgrow the enjoyment of a treehouse.

Although I agreed at the moment...deep down, I wasn't sure if I have ever outgrown that "treehouse" stage.

After a lengthy search, once our daughter found "the tree", she didn't climb to the top, but sat on a branch that seemed to fit perfectly around her body. On both days of the weekend, she headed towards that tree and spent hours sitting on that limb with a notebook and pencil in tow, writing stories.  She was content to sit for hours in that tree, examining the bark, watching the sunset, writing and drawing in her little book.

Although it's pretty obvious in our house, that our son's personality is more similar to mine...analytical, results driven, inquisitive, and our daughter has the imaginative, fun loving, story-telling spirit like my husband, this past weekend, there was a glimmer of me shining through our daughter.  The part of me that relishes quiet surroundings, taking notes to archive the details, and creating our own little magic with the inspiration of nature.

I wonder if she will keep that part of me and forever embrace the creative process that is driven by solitude. There is nothing more that I want to teach to both of my kids, than to learn to tune out the noise of this crazy, fast paced world surrounding us and truly find and listen to the beat of your own heart.

No one can predict which hidden gems within our souls as parents, will be revealed later in our children.  And as easy as it is to find ways that our children are mini versions of ourselves (which unfortunately prompts many parents to fulfill their own dreams vicariously through their kids), maybe we just need to recognize that this might be a brief point in time when they are just mirroring us.  Exploring, testing, fulfilling their own desires so they can find their own branch that is strong enough to withhold the weight of their world.

As I watch with my own "bird's eye view", my amazing kids discover their world, I'm confident they will find their own way to climb to the destination of their choice, one that suits their needs best.

And maybe they won't want us to build a treehouse for them after all.

Mini Pumpkin Pies

(makes 24 servings)

This recipe is adapted from the back of the Farmer's Market Foods pumpkin puree can.  I added a little more spice, and made my own easy pie crust, which is buttery, flaky, and added a lot of dimension to this recipe.  If you don't have time to make your own crust, store bought versions would work too.

Ingredients:

• 1- 15oz can Farmer’s Market Organic pumpkin (or just under 2 cups)
• 1 ½  tsp ground cinnamon
• ½  tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp. allspice
• ½ tsp salt
• 1 can sweetened condensed milk (300ml/14 oz)
• 2 eggs, slightly beaten
• 1 9” pie shell or pastry dough (I used my homemade pie crust recipe, found here)

Preparation:

• Mix pumpkin and spices together. 
• Slowly beat in the milk and eggs, until just mixed.
• Follow the directions for making the pie crust.  If using prepared curst, roll out the dough.
• Using a round cookie cutter, make about a 24 circles.
• Line a muffin tin with cupcake liners then place the crust circles in a muffin pan.
• Add the pumpkin filling in each crust (about 2 tbsp.)
• Bake at 400º for 15 minutes, then reduce temperature to 350º and bake for an additional 20 minutes. 
• Let cool. 

Serve and enjoy!

the gift that keeps on giving

During Thanksgiving, we always give thanks to our family, friends and loved ones who have touched our lives in such a beautiful way.

It is always a time of reflection...it's a time I hope my children will one day, think of when they are having troubles or worries...to be grateful that we generally live healthy and happy lives, and there are so many things that we have that many people do without.

Unfortunately October is also a time where consumerism takes over, and the world seems overwhelmed more with costumes and light up pumpkins.  When I was purchasing a few last minute flowers and decorations for Thanksgiving, the sales person keep pushing the sales of costumes and the like...I responded that I wanted to enjoy Thanksgiving first...thank you very much.

As years go by, I have started to notice that Thanksgiving celebrations aren't really celebrated (or "promoted" in marketing terms) as much in the stores any more.  It's like we go straight from back to school to Hallowe'en.  Sure there are some nice fall wreaths, pumpkins and the like, but when I was trying to get a large (to feed my 15+ crowd) turkey, the store managers said they didn't order as many this year, and I was hard pressed to find a turkey that would suffice (and also be large enough to keep on giving after the big day, with leftover turkey for pies, soups etc.).  I was thankful this year I did find one.

I don't know where the fundamental cultural shift occurred, because Thanksgiving is not about religion.  It's about being truly thankful for the opportunities we have.  The fundamental basics of humanity, such as food, water, shelter, clothing, education, safety...things that we ALL should be thankful for, no matter what spiritual path (or not) that one takes.

I am so very thankful for the family and friends that I have.  And even if Thanksgiving celebrations don't appear to be treasured by the "commercial world", I will always treasure this time of year, because it reminds me to be grateful that I am able to share this time with the ones I love.  A love that is the true gift that keeps on giving.

Turkey Pot Pie

(serves 4-6 people)

This recipe can be a bit time consuming, but it's totally worth it and uses up most of the main Thanksgiving leftovers (turkey, peas, carrots, turkey stock, etc.), especially if you make more than one pie. I usually double or even triple the recipe below...one to eat the day after Thanksgiving, one or two to freeze for another night.

Pie Crust

• 2 1/2 cup of flour
• 1/4 tsp. salt
• 1/2 cup butter (cubed)
• 1/2 cup vegetable shortening (cubed)
• 3-4 tbsp. cold water

Directions:

1. In a large bowl, mix the  flour and salt together.
2. Cut in with a knife or pastry blender, the butter and vegetable shortening.
3. Blend together until a pea-sized crumb mixture forms.
4. Slowly add cold water until just moistened.
5. Form loosely in a ball and refrigerate for 30 minutes while you're making the turkey filling.

Turkey Filling

• 1 1/3 cups peas and carrots
• 1 tbsp. finely chopped leeks
• 1 tsp finely chopped garlic
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 cup turkey stock (I used the turkey stock I made with the the giblets, onions, carrots, celery and herbs...chicken stock would do here).
• 1 1/2 cups milk (or table cream)
• 1 teaspoon dried thyme (or 1 tbsp. fresh), to taste
• 1 tsp. poultry seasoning (optional)
• 2 cups diced turkey
• salt and ground black pepper to taste

Directions:

1. Melt the butter in a skillet over medium heat. Add garlic and leek until softened.
2. Stir in the flour and cook until a thick paste.
3. Pour in the milk and stock and continue stirring while cooking until the mixture is smooth.
4. Add the thyme and poultry seasoning and continue to cook and stir until the mixture thickens.
5. Stir in the cooked vegetables and the turkey. 
6. Season with salt and pepper. 
7. Cook until heated through, stirring frequently, 5 to 7 minutes.

Assemble & Bake:

• Roll out the pastry dough into two- 9" circles and place one on the bottom of a 9" pie dish. 
• Place turkey filling into the dough.
• Top with the other pastry dough circle.
• Pierce a few holes on the top with fork to let the steam out of the pie. (I usually like to make a "T" with the fork piercings so if I freeze this, I know it's a turkey pie!).  You can freeze at this point, if you're not baking right away.
• Brush the top pie crust with a little milk.
• Bake in a preheated oven at 375 degrees for approximately one hour. (you may need to cover the edges with tin foil at the 30 minute mark, to prevent the edges from burning).

Serve, Freeze, Eat or Give.

gathering with purpose

During this autumn season, I often find myself influenced by beautiful decor ideas featured in home decor magazines, Pinterest, and design blogs.  I especially love those images of beautiful outdoor Thanksgiving settings:  beautiful large harvest tables under large lantern-lit maple trees, with burlap runners, pumpkin and candle centrepieces and seating for 20!

Cookbooks, food magazines and Pinterest (again!) also tempt me to create so many made-from-scratch, delicious recipes that feature this season of bounty.  Garlic & herb infused roasted turkey!  Homemade apple and pumpkin pies!  Garlic infused rice and sausage dressing!  Yes, yes, yes please!

I'm also realistic that as a mother of two active children, my schedule is also filled with birthday parties, school volunteering and extracurricular activities in full swing.  And sometimes it's hard to find the time (or patience) to plan, prepare and create every organic-hand crafted-photograph perfect element of autumn into our Thanksgiving plans.

So this time of year, I try to keep it relatively simple.  By nature of the layout of our home, we serve our meal "buffet style", and Thanksgiving is a potluck dinner.  Our guests get to focus on bringing one or two special dishes.  Home made pies and garlic sausage rice dressing? Check.

This way I can focus on the main food attraction...the garlic herb butter infused roasted turkey!  Organic fresh turkey, infused with fresh herbs, roasted garlic and butter (and yes, I baste my turkey every 20 minutes).  And I keep the table setting relatively simple....one focal point: a gathering of tea lights and pinecones around a single candle.  Simple, but with purpose.

And with purpose is key.  As much as I dream of having a picture-perfect, lavish outdoor Thanksgiving setting, smiling while cooking the whole organic-locally grown in my backyard gourmet meal made from scratch...on the morning of Thanksgiving, I watched my daughter wait by the window in anticipation for our guests.  She didn't care about the table setting, or the enticing smell that came from the oven.  She reminded me of the real purpose of the meal....the gathering of loved ones.

Simple Garlic & Herb Infused Butter 
(Baste for Turkey, Chicken or Pork)

Although this recipe might come a little too late for my Canadian readers (who already celebrated Thanksgiving...sorry about that!), I've used this recipe for chicken and pork...equally useful for a weekday meal.

Ingredients (for a 20 pound turkey):

• 1 cup of butter, room temperature
• 3 tbsp. each chopped fresh rosemary, sage, thyme
• 2 heads of roasted garlic
• Coarse salt and ground pepper

Directions:

• In a medium sized bowl, mix together all the ingredients together.
• Loosen skin of the turkey and rub half of the herb butter under the skin. 
• Rub with remaining  herbed butter onto the turkey skin.
• Season generously with salt and pepper. 
• Roast according to the size of your turkey, making sure you baste every 20 minutes with pan liquids.

Gather around your turkey, and enjoy!

just the gravy

Sometimes holidays can be stressful, and getting caught up in the details can make gathering of family and friends...less festive.

After hosting Thanksgiving for so many years, I have the routine down pat and have menus, schedules and lists permanently on my computer to make everything run smoothly.  But what really has evolved over the years, is a solid sense of tradition.  A tradition of having Thanksgiving at our house.  Of being greeted at the door with the comforting smells of turkey, potatoes, and stuffing.  Everyone knows what menu to expect, what to bring, who will come.  Knowing that we'll be eating turkey for days afterwards.  The "same old, same old" has become something expected.  If something or someone is absent, they will be missed.

There is a sense of security with this...it allows the family to bond knowing that all the little details are taken care of, so we can focus on more important things, like being grateful to be able to spend time with each other.  It's not just about the food, or the table settings or the decor, but more importantly, about what happens around the table.  The laughter. The pleasure. The comfort.  

Because really...the turkey, the pumpkins, the pretty dishes...we'll that's just the gravy!

Herb Infused Turkey Gravy

This gravy is fantastic for post-Thanksgiving hot turkey sandwiches.


Homemade turkey stock

• Giblets and neck reserved from the turkey (or left over turkey bones)
• 3 sprigs of thyme
• 3 sprigs of flat leaf parsley
• 1 sprig rosemary
• 3 tablespoons of unsalted butter
• 2 stalks celery, coarsely chopped
• 1 small carrot, coarsely chopped
• 1 leek, white and pale green parts only, coarsely chopped and washed well
• 1 medium onion, coarsely chopped
• 1 fresh or dried bay leaf

For the gravy

• 3/4 cup of homemade turkey stock, above
• 3 tablespoons or reserved turkey drippings
• 1/4 cup butter
• 4 tablespoons of flour

Preparation of stock
I usually make the turkey stock while the turkey roasts...if you're doing this after Thanksgiving, just save the bones from the carved turkey in the fridge and use it or the giblets the next day.  This can also be done in the crock pot.  Just put everything into the crackpot and simmer on high for 6-8 hours.

• Pan sear the giblets and neck of the turkey
• Bundle thyme, parsley, rosemary and tie with kitchen twine to make bouquet garni.  Set aside.
• Melt butter over medium high heat, add celery, carrot, leak and onion and cook until soft.
• Reduce heat to medium and add giblets, neck, bouquet garni, bay leaf and 4 cups of water.  Cover and bring to a boil, then uncover, reduce heat and cook for approximately 1 hour. 
• Remove contents, but keep stock, refrigerated for up to 4 days.

Preparation of gravy

• Melt butter in sauce pan.
• Add flour, and stir until a paste.
• Add reserved turkey drippings and continue to stir.
• Add turkey stock and whisk, adding more or less until desired consistency.
• Serve.

Make sandwiches with left over turkey, and pour gravy on top.

{This post is linked to My Uncommon Slice of Suburbia, House of Hepworths}