Tiny Thanksgiving Feast for Two
This post is part of an ongoing series called “These Are a Few of Our Favourite (20) Things” which features inspirations from the LCBO’s Autumn Food & Drink magazine.
It wasn’t until recently that we decided to add the word “autumny” to our dictionary because we’ve been using it to an obnoxious extreme. We’ll be sending it to Webster’s to include with their new dictionary additions alongside “dougie“, “man cave” and “gastropub“. Yes, the word is a little ridic, but we just couldn’t help ourselves the other night when things just felt so damn AUTUMNY! The leaves were crispy and orange, the morning air was fresh, and our morning brews were spiked. Autumn is here and Thanksgiving is just around the corner. It’s time to cash in those skinny jeans for a pair of your stretchiest pants, ready to welcome the long weekend’s haul of food!
Instead of waiting patiently like good children for the feast that is upon us this weekend, we decided to take it upon ourselves to create our first (of hopefully many!) Thanksgiving meals together. Inspired by the flavours, colours, and textures of what the Booze Bible had in store this Autumn, we created a mini feast that left our bellies full and our plates piled sky high.
To avoid having to make a entire year’s worth of leftover turkey sandwiches, we went with basic chicken instead of roasting a full on traditional bird (que this song). In case you haven’t heard, we’re Canadian (eh!) and in the true fashion of the big white north we ampped up our chicken with maple syrup, sautéing it in red wine and accompanying it with roasted potatoes, and apple cinnamon stuffing that we had no idea how to make.
So tuck in, folks! Whether you’re spending time with family, or having a relaxing low key loungey long weekend, be sure to stuff yourself full of some Thanksgiving goodness.
Here’s what we made…
Apple Stuffed Chicken Sauteed in a Red Wine and Maple Syrup
What you’ll need:
– 2 boneless, skinless chicken breasts
– half an apple, thinly sliced
– one spring onion, chopped
– 2 tablespoons of maple syrup
– 1/2 a cup of red wine
– 2 tablespoons of olive oil
Carefully cut a horizontal slit in the center of each boneless, skinless chicken breast. Slide in several thinly sliced apples.
Sautée the spring onions in olive oil over medium-high heat. When they begin to soften, toss in the red wine and watch it sizzle! It will reduce pretty fast so keep your eye on it. Add a little salt and pepper and place your stuffed chicken breasts in the pan. Cook each side until the inside has gone from “raw pink” to “wino purple”.
Apple Cinnamon Stuffing
What you’ll need:
– A loaf of fresh bread
– A tablespoon of butter
– 1 spring onion, chopped
– 1 tsp of celery salt
– 2 tablespoons of Parmesan cheese
– 1 1/2 cups of chicken broth
– 1 cinnamon stick
– half an apple, chopped
– 1 egg
– 1 tsp of thyme
– 2 small breakfast sausages (ours were brown sugar and honey flavoured)
Cut the loaf of bread into big cubes. In a saucepan melt the butter and add the spring onion and sausage. Stir until the sausage is fully cooked. Add the chicken broth, thyme, celery salt and cinnamon stick and simmer for 15 minutes until reduced.
Sprinkle the bread cubes in a buttered baking pan. Pour the reduced mixture over the cubes and mix until the bread is completely coated. In a separate bowl whisk the egg and stir it into the stuffing. Sprinkle with Parmesan cheese and bake at 350° C for approx 20 minutes, stirring halfway through.
Warning: this will make your kitchen smell like Thanksgiving heaven!
Oven Roasted Potatoes
Slice the potatoes and drop into a boiling pot of water. Boil on high until the potatoes are soft (approx 20 minutes). Drain and spread into a buttered baking pan. Sprinkle with salt, pepper and Parmesan cheese. Bake for 30 minutes or until they reach your desired level of crispiness.
Last but not least, it’s time to set the table. Thanksgiving wouldn’t be special without a properly dressed table. We plated our dinner and topped our chicken with some left-over Port Stewed Figs instead of cranberry sauce ’cause we’re classy like that. Ready to devour this drop-dead delicious meal? Bon Appétit my little pilgrims!
No homework…it’s the long weekend!
Happy Thanksgiving! Gobble gobble 😉