Canadian Thanksgiving is this coming weekend! (October 10-12/2009). Again this year, I’m hosting dinner, although family members are contributing some of the dishes (potatoes and pies). My role is to do the Turkey, Stuffing and Gravy, Vegetables and Soup. And since I’m an avid bread baker, there will be some sort of bread to be made as well.
In preparing for the weekend, I thought I’d round up some recipe ideas from Thanksgivings past and some recipe ideas for this year’s holiday.
I’m still looking for vegetable side dish inspiration. Have you got a favourite Thanksgiving vegetable dish? If so, let me know about it in the comments! Thanks :)
Thanksgiving Recipe Ideas
Facing your first turkey this year? Check out “Turkey 101” for complete instructions on how to prepare the turkey, giblet gravy and stuffing like a pro!
Stressed Out? Check out “How to Have a Stress-Free Thanksgiving“. (*Includes recipes for Cranberry Sauce, Mashed Potato Casserole, Glazed Carrots, Vegetable Casserole and Pecan Pie).
Soup Recipe Ideas
Our Family’s Pumpkin Pie Recipe
Bread Recipe Ideas
I’m toying with two ideas for Thanksgiving Dinner bread – either Herbes de Provence bread or and Epi shaped bread (Pictured left). Maybe I should make an Herbs de Provence Epi?! :) Here are some recipes I’m considering:
Herbs de Provence and Olive Oil Bread (French Food at Home)
Herbes de Provence Bread (Tasty Kitchen)
Whole Wheat Bread with Herbs de Provence (Magnifico)
How to Form an Epi Loaf (Artisan Bread in 5 Minutes)
How to Cut an Epi (Kitchen Mage)
Curried Carrot Soup
Can be made ahead, refrigerated and re-heated before serving.
1 Tbsp. unsalted butter
1/2 large onion, coarsely chopped
6 carrots, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 garlic clove, minced
1 tsp. curry powder
8 cups chicken stock or broth
Freshly ground black pepper and salt to taste
Garnish: 2 tablespoons chopped chives
In a 3-quart pot, melt the butter, add the chopped vegetables and garlic and sauté for 5 minutes over medium heat, stirring often. Add the curry powder and cook for several minutes more, stirring constantly. (Do not allow the curry to burn).
Add the stock, turn up the heat to high, and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Purée the soup in several batches in a food processor or use an immersion blender. Season to taste.
To serve, reheat if necessary, pour into warmed soup bowls, and sprinkle with chives.