[an error occurred while processing this directive] Turkey Dinner with Kary Osmond - Steven and Chris
Turkey Dinner with Kary Osmond

Turkey Dinner with Kary Osmond


kary.jpgKary Osmond, the host of CBC's fabulous new cooking show Best Recipes Ever, which airs weekdays at 3 p.m. EST (right after Steven and Chris!), joined Steven in the kitchen again to make the perfect turkey dinner!

By The Canadian Living Test Kitchen

Sage and Cider Roast Turkey

Turkey cooks more quickly in a convection oven than a conventional one (about an hour less) and the stuffing might not have time to reach the safe temperature of 185°F (85°C). But that doesn't mean you can't have stuffing. Bake it in a separate dish while the turkey is standing.



12 lb (5.4 kg)  turkey
1/2 (2 mL) each salt and pepper
1/4 cup (50 mL) butter, melted
2 tbsp (25 mL) minced fresh sage
2 tbsp (25 mL) cider vinegar
4 tsp (18 mL) Dijon mustard
2 cups  (500 mL) chicken stock
1/3 cup (75 mL) apple cider
1 tsp  (5 mL) cider vinegar
1/4cup  (50 mL) all-purpose flour

Remove giblets and neck from turkey; pat dry inside and out. Sprinkle half each of the salt and pepper inside cavity. Tie legs together and tuck wings under back. Place, breast-side up, on rack in roasting pan.

In bowl, combine butter, sage, vinegar and 1 tbsp (15 mL) of the mustard; brush about half over turkey. Sprinkle with remaining salt and pepper.

Roast in centre of 325°F (160°C) convection oven, brushing with remaining butter mixture twice during first hour, until meat thermometer inserted in thickest part of thigh registers 180°F (82°C), about 2 hours. Transfer to cutting board; tent with foil and let stand for at least 15 minutes or for up to 30 minutes before carving.

Meanwhile, skim fat from pan juices. Place roasting pan over high heat. Add stock, apple cider, vinegar and remaining mustard; bring to boil, scraping up brown bits from bottom of pan. Reduce heat and simmer until reduced slightly, 5 minutes.

In small bowl, whisk flour with 1/4 cup (50 mL) cold water; whisk into sauce and cook, stirring, until thickened and bubbly, about 5 minutes. Serve with turkey.

Conventional oven: 325°F (160°C), loosely covered with foil, for 2 hours. Remove foil; roast for 1 hour longer, basting every 15 minutes.

Whisky-Glazed Brussels Sprouts

Scotch whisky and a pinch of sugar give these sprouts a smoky, mellow flavour. Sprouts are never better than when frosty weather arrives. If you haven't tried buying sprouts still on the stalk, try them this year: they're a fresh treat.



8 cups (2 L) Brussels sproutBrussels sprouts, (about 2lb/1kg)
1/4 cup (50 mL) butter
2 tbsp (25 mL) Scotch whisky
1 pinch granulated sugar
1 pinch salt
1 pinch pepper

Trim ends off brussels sprouts; cut X in base of each, halving any large sprouts. In large saucepan of boiling salted water, cook sprouts until tender-crisp, about 7 minutes; drain in colander. (Make-ahead: Chill in cold water; drain again and roll in towel. Refrigerate for up to 1 day. Increase cooking time in glaze, below, to 5 minutes.)

In same pan, melt butter over medium-high heat. Stir in whisky and sugar; cook, stirring, for 30 seconds. Return sprouts to pan; cook, stirring, until coated, about 1 minute. Stir in salt and pepper.

Bacon Apple Stuffing with Chestnuts

This smoky, chestnut-studded stuffing is so moist you'd think it came from inside the turkey. If you like, remove the crusts from the bread.


8 slices bacon, chopped
1/4 cup (50 mL) butter, melted
3 onions, diced
3 celery stalks, diced
1 tbsp (15 mL) chopped fresh thyme
1 tsp (5 mL) dried marjoram or sage
1/2 tsp (2 mL) each salt and pepper
10 cups (2.4 L) cubed day-old Italian bread or French bread
2-1/2 cups (625 mL) prepared chestnut, quartered
2 cups (500 mL) diced peeled apples
1/4 cup(50 mL) chopped fresh parsley
2 cups (500 mL) sodium-reduced chicken stock

In large skillet, fry bacon over medium-high heat until crisp. Using slotted spoon, transfer to paper towel to drain. Transfer to large bowl.

Drain fat from pan and wipe out. Heat half of the butter over medium heat; fry onions, celery, thyme, marjoram, salt and pepper, stirring often, until very soft, about 25 minutes. Add to bacon.

Add bread, chestnuts, apples and parsley to bowl; drizzle with stock, tossing to combine. Spread in greased 13- x 9-inch (3 L) glass baking dish; drizzle with remaining butter. Cover with foil. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Bake in 375°F (190°C) oven for 40 minutes. Uncover and bake until golden and crisp, about 30 minutes.

Tips: For vegetarians, replace chicken stock with vegetable stock and bacon with meatless bacon, such as Yves Canadian Veggie Bacon. Do not fry meatless bacon; just chop and toss with ingredients.


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