This weekend, forget formality; celebrate food, family and friends with a rustic, homegrown Thanksgiving feast as beautiful as it is delicious. From a juicy, golden bird to rest of the big hits – mash, vegetables and stuffing – we’ve got you covered!
Honey and herb turkey
Honey, sage and sherry come together in this sweet and fragrant holiday favourite.
Apple crumble with vanilla custard
Serve a la mode, or try drizzling it with our favourite crumble topping: homemade custard.
Thanksgiving dinner game plan
The night before:
6:00 pm: Preheat oven to 375F. Prep and bake apple pie.
6:35 pm: Make vanilla custard. Refrigerate overnight.
7:45 pm: Cover cooled apple pie with plastic wrap. Keep at room temperature overnight.
1:05 pm: Preheat oven to 350F. Make chestnut and sausage stuffing. Cover with foil and set aside.
2:05 pm: Prep turkey and roast in 325F oven.
2:35 pm: Make creamed kale. Transfer to a baking dish and cover with foil.
3:35 pm: Boil and mash parsnips and potatoes. Transfer to a baking dish and cover with foil.
5:10 pm: Peel and trim carrots.
5:35 pm: Transfer turkey to a cutting board and tent with foil. Reheat chestnut and sausage stuffing and creamed kale in oven. Boil a large pot of water.
5:45 pm: Reheat parsnip-potato mash in oven. Boil carrots, drain and glaze.
5:55 pm: Make gravy.
6:00 pm: Carve the turkey, pour the wine and dinner is served!