FOOD & DRINK
BREAD STUFFING
INGREDIENTS
2 carrots 1 large onion
3 stalks of celery 1 C butter (ADL) Stale bread (cubed) 2 C turkey stock
METHOD
Peel vegetables and chop finely, cook them together in a pot with butter.
When the vegetables are soft, mix them into your stale bread cubes. Pour some of your stock on top or use two cups of the boxed stuff — it’s ok, nobody’s judging — mix it in. In a cake pan lined with parchment, pack this in like you’re stuffing a turkey. Really mash it in there. Cover it with more parchment. Wrap the top with aluminum foil. Aluminum keeps the steam in (like the cavity inside the turkey) and the parchment stops the foil from sticking to your food. Place it in the oven next to your turkey at the one-hour mark, and you’ll be set for success!
FRESH CRANBERRY SAUCE
Combine a pound of cranberries with a cup of sugar, juice and zest of one orange, a stick of cinnamon, a tablespoon of vanilla, and a pinch of salt in a sauce pot. Boil it for
20 minutes. If you want to get fancy, give it a splash (1oz) of brandy.
FALL23/WINTER24 www.pei-living.ca
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