Easy Turkey for Thanksgiving

Cinzia Cuneo 6 ottobre, 2012 ricette

Thanksgiving will be celebrated this Monday. If you are the traditional type, you probably enjoy a good meal with a nice turkey and cranberries.

So here is a menu specially designed for this occasion. While respecting tradition, it is well suited for modern families who are less numerous than before, and who want to spend more time eating together and less time in the kitchen.

Turkey is a smart choice from the financial as well as from the nutritional point of view. And since turkey protein is rarely allergenic, it is most likely that all your guests will be happy! Read our blog post on How to Cook the Perfect Turkey in a Few Simple Steps.

Happy Thanksgiving!

See our hassle-free menu for Thanksgiving:

Squash and Leek Soup

Squash and Leek Soup

This soup is a seasonal essential. Leek adds a particularly autumnal flavour. You can even use pumpkin seeds to garnish. If you’re worried about making too much, know that it keeps up to 4 months in the freezer. Enjoy!

See the recipe >>

Maple-Glazed Roast Turkey

Maple-Glazed Roast Turkey

See the recipe >>

Season Stuffing with Apples and Cranberries

Season Stuffing with Apples and Cranberries

See the recipe >>

Milan-style Brussels Sprouts

Milan-Style Brussels Sprouts

This member of the cruciferous family is the leader of cancer preventing vegetables and is also an excellent source of vitamins. It acts as a very good accompaniment to many dishes. However, it is often disliked because of its bitter taste and mushiness when overcooked; to avoid this, just sauté it till it becomes «al dente», so that it retains its green colour and crunchy texture.

See the recipe >>

Fall Tart

Fall Tart

See the recipe >>

Originally published in the Journal de Montréal on October 6, 2012.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.