by Nigel Napier-Andrews

Shopping list

• ½ loaf of day old sliced brown bread (makes 5 cups bread crumbs)
• 2 cups of peeled, braised fresh chestnuts (or canned will substitute)
• 1 lb fresh sausage meat
• 4 tbsp butter
• 1 small chopped onion
• 1 tbsp chopped thyme
• 1 tbsp chopped parsley
• ½ tsp pepper

Instructions

1. Break the loaf (excluding the end crusts) into good size chunks and leave exposed in a bowl overnight to dry out. A day old loaf to start with is even better.
2. Cut a slit in the skins of the chestnuts and drop into a pan of boiling water. Cook for 5 min, cool and peel. Chop into pieces and simmer in melted butter for about 15 min. Tip into the bread crumb bowl.
3. Fry the sausage meat until browned. Remove to the bowl, leaving the fat behind. Soften the chopped onions in the remaining fat until transparent and tip into the bowl.
4. Chop the thyme and parsley and add to the mixture. Toss thoroughly and add to the neck end of the fowl.
5. Put any excess in a deep pan, cover with foil and cook along with the bird, for excellent left-overs.
6. If cooking alone in a pan, cook for at least 1 hour at 325°F/165°C.

Shopping list

• 3 cups fresh cranberries (1 packet)
• 1 cup water
• 1 cup soft brown sugar
• ¼ cup rum, brandy or sherry
• 2 in. stick of cinnamon (optional)
• 3 whole cloves (optional)
• 3 allspice berries (optional)

Instructions

1. Bring water to a boil. Rinse cranberries and add to the boiling water.
2. Cook for 10 min or until skins pop. Turn down heat, add sugar and stir until it dissolves.
3. Remove from heat, skim off white froth and cool. After cooling mix in liquor, store in a sterilized and tightly sealed glass container and refrigerate until needed.

Option

For a spicier version add 2 in. stick of cinnamon, 3 whole cloves and 3 allspice berries. Allow to marinate for at least a day. Remove spices before serving.

Shopping list

• 8 large potatoes, peeled and cut lengthways
• Skin or “zest” of a whole lemon
• 8 – 10 whole cloves of garlic (unpeeled)
• 5 – 6 sprigs of fresh thyme
• 1 tsp sea or Kosher salt
• Cooking fat or oil

Preparation and cooking

1. Wash and peel the potatoes and cut lengthways.
2. Parboil for 7 minutes in boiling salted water, drain in colander, and toss lightly or “scumble.”
3. Peel a whole lemon to make the zest and chop into fine strips.
4. In the oven, heat the fat or oil until it is sizzling, add the potatoes and baste with the hot fat. Sprinkle on the chopped zest, whole segments of garlic, still unpeeled, and whole sprigs of thyme. (Keep the rest of the lemon wrapped up for another use later.)
5. Roast for up to 90 min at 355°F/180°C, turning once at 45 min.
6. Lift out of the pan with a slotted spoon to leave the fat and garnishes behind and keep warm on a paper towel in the oven until ready to serve.

TIP: Get the edges of the parboiled potatoes fluffy by “scumbling” (an English word) or tossing them gently in the colander just before you add them to the hot fat.

ANOTHER TIP:  You can often buy duck fat at restaurants which serve duck confit. They have lots left over. I get mine at Le Paradis in Toronto, one of my favourite French bistros.

Shopping list

• 4 cups turkey or chicken stock (see below)
• Giblets — fresh neck and heart from the bird (but not the liver)
• 2 whole onions, including the skins
• Tops and tails of celery stalks used for stuffing
• 2 tbsp fine flour
• Pan drippings

Instructions

1. Bring the stock to a boil, add the giblets (not the liver), quartered whole onions with their skins and celery left-overs.
2. Turn down and simmer until the turkey is out of the oven. Just before use, strain the stock and discard the solids.
3. Put the roasting pan, filled with the drippings and crispy little bits and pieces from the turkey, onto a low burner on the stove. Sprinkle on the flour and stir in well, to make a roux. Add the clear, strained stock to the pan and stir until it bubbles. If necessary, add more flour to obtain the correct thickness. Strain again when ready to serve, into a gravy dish.

Shopping list

• One left-over bird carcass (make this after the Thanksgiving feast and freeze), all remnants of stuffing removed
• 8 or more cups water
• 1 – 2 cups chopped celery
• 1 – 2 cups chopped carrots
• 2 bay leaves

Instructions

1. Cover the bird carcass with water in a large pot. Add any other dinner left-overs, such as skin, bones etc, but not stuffing. Bring to a boil.
2. Turn down to simmer and add celery, carrots and bay leaves. Simmer for at least 1 hour 30 mins. Strain off the clear stock to a bowl to cool, skim off fat and reserve in a covered container until needed.
3. Freeze for up to 3 months.

Here’s an excellent way to present traditional veggies, from Chef Dan Frenette, Northern Touch Catering.

Shopping list

• 1 lb rainbow carrots
• 1 lb Brussels sprouts
• 2 tbsp butter
• 2 tbsp olive oil
• Smashed garlic
• Salt

Carrots

1. Peel carrots and cut into small 1 inch rounds.
2. Blanch in boiling water for 2 minutes. Remove with a slotted spoon and drain.
3. In a tbsp of butter melted with 1 tbsp olive oil, sauté the carrots until fully cooked, about 5 minutes.
4. Season with salt.

Brussels sprouts

1. Remove bottom of stalk and blanch in boiling water for 1 minute.
2. Remove with a slotted spoon and drain. Cut sprouts in half.
3. Sauté in 1 tbsp of butter melted with 1 tbsp of olive oil, with some smashed garlic, tossing once.
4. Season with salt once cooked through.