We’re deleting all the shopping, planning, googling, and guessing with a delivery that feeds 4-6 guests and comes complete with all of your holiday favourites — the bird (with a fresh take), four classic sides, and 2 sauces that will leave everyone at your table raving! Plus, we’re setting you up with a foolproof booklet that includes a cooking timeline and step-by-step recipes. We even took care of the place cards! Be sure to order by October 2nd while supplies last.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mild Italian Sausage, uncased
Butternut Squash, cubes
Pumpkin Pie Spice Mix
Almonds, sliced(ContainsTree Nut/Noix)
Chicken Demi-Glace(ContainsMilk/Lait, Sulphites/Sulfite)
Strip 1 tbsp thyme leaves from the stems, reserve remaining thyme for stuffing. Remove plastic from turkey roll, pat dry with paper towels. Sprinkle over thyme and season with pepper. Arrange turkey roll in a 9x13-inch baking dish. Drizzle over 1 tbsp oil.
Cover with foil. Roast in middle of the oven until golden-brown and cooked through, 2 hrs 30 min.
Remove foil in the last 40 mins of cooking and add 1 cup water to the baking dish.
When turkey is cooked through, carefully transfer to a cutting board. Cover with foil and let rest for 20 min.** Reserve turkey juices in baking the baking dish for gravy. Remove netting and carve turkey. Transfer turkey to a serving platter.
Zest, 1/4 tsp orange rind, then juice the orange.
Heat a small pot over high heat. When hot, add 1 tbsp butter, then whole cranberries, sugar, 1/4 cup water and orange juice. Cook, stirring occasionally, until thick and bubbling, 8-9 min.
Remove from heat. Stir in orange zest. Transfer cranberry sauce to a small bowl. Set aside.
Cut ciabatta into 1/2-inch pieces. Strip another 1 tbsp thyme leaves from the stems. Peel, then mince two large cloves of garlic.
Add mirepoix, sausage, dried cranberries, garlic, thyme and ciabatta, in a large bowl. Stir combine.
Lightly oil a 8x8-inch baking dish with 1 tsp oil. Firmly press the stuffing mixture into the baking dish. Cover with foil and set aside in the fridge. (NOTE: You will cook the stuffing at the same time as the squash.)
TIP: Stuffing can be served hot or at room temperature!
Toss the squash, with the pumpkin spice and 2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in bottom of oven, tossing half way through cooking, until the squash is golden brown, 40-45 min.
Transfer the stuffing to the middle of the oven, beside the turkey. Roast, until golden brown and sausage is cooked through, 45-50 min.**
Transfer spiced squash to a serving dish. Drizzle over the maple syrup.
TIP: Don’t forget to drizzle over the maple syrup after roasting!
Peel, then cut potatoes into 1-inch pieces.
Combine potatoes, 2 tsp salt and enough water to cover (approx. 3-4 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 12-14 min.
When potatoes are fork-tender, drain and return to the same pot, off heat. Using a masher, mash in 1/2 cup heavy cream and 1/4 cup butter until smooth. Season with salt and pepper.
Keep mash warm on the stove covered with a lid. When ready to serve, transfer potatoes to a large serving bowl.
Cut stems off green beans. Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. Transfer almonds to a plate. Set aside.
Heat the same pan over medium heat. When hot, add 2 tbsp butter, then the green beans. Cook, stirring occasionally, until tender, 10-12 min. Season with salt and pepper.
Transfer green beans to a serving dish. Sprinkle over the toasted almonds.
TIP: If green beans are done early, cover with foil to keep warm!
Heat a medium pot over medium-low heat. When hot, add 2 tbsp butter, and swirl the pot to melt. Sprinkle over flour. Cook, stirring often, until golden-brown and fragrant, 2-3 min.
Add reserved turkey juices, demi-glace, 1 1/2 cups water and 1/2 tsp salt. Simmer, stirring often, until gravy is slightly reduced, 2-3 min.
Transfer gravy to a gravy boat.