Recipes from Rose’s Kitchen

Not sure where the time has gone but it is already October and it is turkey time! I was trying to find a new recipe for the “bird” and was voted down with “why do you need to change it.” I compromised with keeping the turkey recipe the same but upped the cranberry sauce and completely changed the dressing. Here goes:

Cranberry-Orange Relish with Ginger

This ginger- tinged relish is tart, a perfect compliment to the turkey. Make it a day ahead for the flavours to blend and if it is to tart increase the sugar.

1 package (12 ounces) fresh cranberries, picked over and stemmed

1 small navel orange, including the peel, cut into eighths

1/2 cup roughly chopped crystallized ginger

1 Tbsp granulated sugar

1/4 tsp salt

In a food processor, combine all the ingredients. Process until coarsely ground. Transfer to a serving bowl, cover, and refrigerate until ready to serve.

Dressing with Apples, Bacon and

Caramelized Onions

A turkey roasts more evenly unstuffed (white meat that is not dry), so I cook the stuffing-now called a dressing-separately. If you are mixing everything ahead of time, wait until just before baking to add the eggs and chicken broth. I like to use Burt Farms bacon for the extra flavour.

1 loaf ( 15 to 16 ounces) day old rustic-style bread

8 ounces bacon, cut into 1-inch squares

1 large onion (1 1/2 cups), diced

3 cloves garlic, minced

1 Tbsp sugar

2 Ontario grown apples, peeled, and diced (about 2 1/2 cups)

3 large ribs celery, chopped (about 1 1/2 cups)

2/3 cup fresh parsley, chopped

1 Tbsp fresh Thyme, chopped

1 Tbsp fresh sage, chopped

1 tsp salt

Freshly ground black pepper to taste

3 large eggs, lightly beaten

3 1/2 cups low-salt canned chicken broth

1. Butter a 9×13-inch baking pan. Cut the bread into 1-inch cubes and spread them on a baking sheet to dry at room temperature while you chop and dice.

2. In a large skillet over medium heat, cook the bacon until crisp. Transfer the bacon to a plate lined with paper towels. Pour off all but 2 Tbsp of fat from the skillet. Reserve the extra. Put the onion in the pan and sauté until soft and lightly browned. Sprinkle the sugar over the onion and sauté, stirring constantly until the onion turns a nice golden brown. Scrape the onion into a large mixing bowl.

3. Return the pan to the heat and add 2 Tbsp of the reserved bacon fat. Add the apples and celery. Saute until softened. Add the parsley, thyme, sage, salt and some pepper. Saute another minute then add the contents of the pan into the bowl with the onion.

4. When you are ready to bake the stuffing, add the bread cubes and bacon to the bowl of the sauted vegetables and toss. Add the beaten eggs and broth. Transfer to the prepared pan.

5. Bake uncovered at 350°F until the top is light and crusty, about 1 hour.