Thanksgiving is just around the corner and the holidays are meant for enjoying time with friends and family over drinks and great food without all the fuss. Susan, the owner of President shared her favourite Thanksgiving ideas on CHCH this morning to help keep things simple in the kitchen this weekend. Happy Thanksgiving from our family to yours.
Rolled Stuffed Turkey Breast with our Couscous salad
- Butterfly cut the turkey breast break down the center and lay flat on your cutting board on top of plastic wrap. Cover with plastic wrap and pound flat with a meat mallet or rolling pin.
- Remove plastic wrap on top and season with salt and pepper to your taste.
- Take Summer Fresh Couscous Salad and spread it onto the turkey breast to 1’4 inch. Using the plastic wrap under the turkey roll the breast into a log, it’s okay if some filling falls out and close ends to secure. Refrigerate overnight to help form shape of roll.
- Transfer to a lined baking sheet and Bake at 350°F for an hour and a half or until it reaches 165°C
- Allow the turkey to rest for 15 mins after cooking and slice. Serve with all your favourite summer fresh salads.
Ultimate Mac and Cheese with Artichoke and Asiago Dip
- Cook 1lb elbow pasta for half of the time that is stated on its own instructions, while the pasta cooks grate 1 cup of cheddar cheese, 1 cup asiago and 1 cup of parmesan. Mixing multiple cheeses will result in more flavour.
- Toss the pasta with 1 227g container of Summer Fresh Artichoke and Asiago Dip along with the grated cheese. Season with some salt and pepper to taste.
- Pour the mixture into a 9 x 13 casserole dish, you can top with bread crumbs and more cheese for even better mac and cheese.
- Bake at 400°F 30 to 45 mins, allow the mac and cheese to rest for at least 10 mins and serve.
Hummus & Baba Toasted Sweet Potato Rounds
- Spread sweet potato slices onto a baking sheet lined with parchment paper, and season with salt and pepper. Drizzle with 1 Tbsp olive oil. Flip over sweet potato slices and season the other side and drizzle with another 1 Tbsp of oil.
- Roast sweet potato slices in a 350°F (175°C) oven for 30 minutes. Remove from oven and let cool.
- Top each slice with 1 Tsp of Summer Fresh Original Hummus, a dollop of Summer Fresh Baba Ghanouj, crumbled goat cheese, diced roasted beets, and finish with sprouts or garnish of choice.
