Easy Thanksgiving meal

Feeling overwhelmed about cooking a whole Thanksgiving meal? We’re here to squash any fears you might have! In this episode of Cooking Chez Vous, Joe Mantagaris from Beurre et Baguette shows us how to make everything you need for a perfect Thanksgiving feast. Follow the recipe below and make the BEST turkey packed with flavor and juiciness.

We’ve also got your sides covered! We have a recipe for a super simple cranberry sauce with only 3 ingredients, bread stuffing and your favorite fall vegetables.

Turkey Ingredients

• 1 turkey (7 – 9kgs)
• 3-4 celery stalks
• 3 carrots
• 1 big onion, peeled
• 1 garlic head
• Fresh sage
• 946 mL chicken broth
• Extra virgin olive oil
• Salt and pepper

INSTRUCTIONS

1. Remove the giblets found inside the turkey. Pat the turkey dry with paper towels.
2. Chop your celery, carrots, and onion in rough pieces. Cut 1 garlic head in half. Cut the stems from a bunch of fresh sage. Stuff everything inside the turkey.
3. Rub extra virgin olive oil, salt and pepper all over the turkey.
4. Tuck the wings of the turkey underneath the turkey and set in a roasting pan.
5. Pour chicken broth in roasting pan.
6. Roast at 350°F for about 15 minutes per pound or until internal temperature reaches about 170°F.
7. Make sure to baste the turkey every 30-45 minutes.

Bread Stuffing

• 1 baguette, chopped into cubes
• ½ cup onion
• ¼ cup chopped celery
• ¼ cup chopped carrots
• 2-3 garlic cloves, minced
• ¼ cup of butter
• ¼ cup of white wine
• ½ cup of chicken broth
• ¼ cup of fresh herbs such as sage and parsley

Heat olive oil in a large skillet over medium heat. Sauté the onions, celery and carrots, cook until tender. Add in minced garlic. Deglaze the pan with white wine. Add in the chicken broth and the bread. Remove from heat. Add fresh herbs (sage and parsley). Top with pomegranate seeds for extra flavor!

Carrots

• 5-6 carrots
• ¼ cup orange concentrate or fresh orange juice
• ¼ cup unsalted butter
• 1 tbsp thyme
• Salt and pepper

Cut carrots into similar sized pieces, mix in a large bowl with orange concentrate, butter, thyme, salt and pepper. Bake at 350˚F for 1 hour.

Beets

• 6 medium golden beets
• ¼ cup maple syrup
• ¼ cup of butter
• Salt and pepper

Peel and cut the beets into chunks, mix in a large bowl with maple syrup, butter, salt and pepper. Bake at 350˚F for 1 hour.

Acorn Squash

• 1 acorn squash
• 1 tbsp fresh garlic, minced
• ¼ cup of butter
• 1 tbsp garam masala
• Salt and pepper

Cut the squash into wedges, mix in a large bowl with garlic, butter, garam masala, salt and pepper. Bake at 350˚F for 1 hour.

Brussels Sprouts

• 1 pound brussels sprouts
• Salt and pepper
• ¼ cup of butter

Slice a cross on the bottom of your brussels sprouts, boil in salted water for 5-10 minutes. Drain, add salt, pepper and butter.

Cranberry Sauce

• 1 cup of sugar
• 1 cup of water
• 4 cups of fresh cranberries

Put the water and sugar in a medium saucepan on high heat and bring to a boil. Add cranberries and cook until they crack (about 10 minutes).