Thanksgiving

Ginger and cinnamon add flair and flavour to a crisp that bakes quickly in a pie plate.

This vegan stuffing will win over everyone at the table! It’s moist, packed with all of those familiar stuffing flavours and super simple to put together.

After a fun-filled three-day girls’ trip to Hawaii with a red-eye flight back home, we ended up at Heirloom, a Vancouver eatery known for their unbelievable vegetarian food. We ordered their kale salad to share, and we all fought for the last bite. Back in Kelowna, our team member and friend Mackenzie whipped up this version for us, and she nailed it! This one is so unique, delicious, and healthy! You will not use all the dressing, so store the extra in a resealable container in the fridge for up to 1 week.—From ‘Fraiche Food, Full Hearts’ by Jillian Harris and Tori Wesszer

This scrumptious sausage-based stuffing can also be made into individually-portioned stuffing muffins (tell us that's not fun to say!) with a few minor tweaks.

Savoury and nutty with a just hint of sweetness, this stuffing strikes the perfect flavour balance.