With a cornucopia of local suppliers, organic farms and sustainable products just a click away, SPUD makes it easier than ever to create a local, ethical and sustainable meal this holiday season.
In order to get the creative (and delicious) juices flowing, we’re bringing together some of our favourite Edmonton products and sharing some great holiday recipes.
And don’t forget – holiday turkeys must be pre-ordered by December 13. With just a few clicks, a fresh local turkey will be delivered to your doorstep on December 23 or 24. It’s a local, organic and sustainable holiday, made simple.
Happy holidays, and bon appetit!
Local Fresh Turkey, Sourdough Stuffing and Seasonal Vegetables
About This Recipe:
By brining your bird before roasting it, your turkey will be extra flavourful and moist. This is a wonderful way to highlight the flavour of Winter’s Turkeys. Meanwhile, sourdough stuffing showcases the amazing Yukon Sourdough Loaf from Prairie Mill Bread Co. Pulling this festive meal together is a medley of local, organic, seasonal vegetables from Poplar Bluff Farms and Lund’s Organic Farm, prepared simply to highlight the beautiful ingredients.
- 6 litres water
- 1.5 cups kosher salt
- 1 cup light brown sugar
- 2 Tbsp whole black peppercorns
- 8 bay leaves
- 4 Tbsp juniper berries
- 1 litre ice
- 1 turkey
Sourdough Bread Stuffing, inspired by The Food Network:
- 1 -pound loaf sourdough bread
- 8 tablespoons butter
- Salt and freshly ground pepper
- 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
- 2 to 4 stalks celery with leaves, halved lengthwise and sliced
- 1 medium onion, chopped
- About 10 sprigs fresh thyme, leaves stripped from the stems
- 10 to 12 fresh sage leaves, chopped
- 3 1/2 cups low-sodium chicken broth
- 3 tablespoons chopped parsley leaves
Roasted Potatoes, Parsnips and Carrots, inspired by Jamie Oliver
- 1.2 kg potatoes
- 6 parsnips
- 6 carrots
- 1 bulb garlic
- 3 sprigs fresh rosemary
- sea salt
- freshly ground black pepper
- olive oil
Brining the Turkey
- Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water.
- Find an enormously large pot.
- Place all brine ingredients into the pot, and bring the water to a boil.
- Remove from heat and add ice to cool it quickly.
- Place the washed turkey in the brine for 12 hours to 2 days. Keep in a fridge or very cool area during this time.
- When you’re ready to roast the bird, remove it from brine and rinse it twice.
- Place the turkey in a large roasting pan to await stuffing.
Sourdough Bread Stuffing & Roasting the Turkey
- Preheat the oven to 325 degrees F.
- Cut the bread into small 1-inch cubes. Spread it evenly on a baking sheet then toast until it’s dry and starts to brown (about 20 minutes). Transfer the bread cubes to a large mixing bowl.
- Heat 2 tablespoons of butter over medium-high heat in large skillet. Once melted, saute the mushrooms with a pinch of salt until golden brown (around 6-8 minutes). Add the celery, onion, thyme and 2 more tablespoons of butter.
- When the butter has melted, continue cooking, stirring frequently for about 5 minutes, or until the vegetables have softened.
- Add the sage and the remaining butter.
- Add chicken broth to the skillet and season with salt and pepper, to taste. Stir all ingredients together.
- Pour the chicken broth mixture over the bread cubes and toss until the liquid has been absorbed.
- When you’re ready to stuff your turkey, ensure it is breast-side down in a heavy roasting pan, and rub it on all sides with butter. Season lightly with salt and pepper. Stuff the turkey, then loosely tie the legs together with kitchen string, and tuck the wings under.
- Cover with tin foil, and put into the oven. Baste the bird with the pan drippings every half an hour.
- Remove the foil covering after an hour to an hour and a half of cooking to brown the skin.
- Cooking times will vary dependant on the size of your turkey. An 8-12 lb, stuffed bird will take 3.5 to 4.5 hours to cook at 325 degrees F. Your turkey is ready when a meat thermometer inserted into the centre of the stuffing reaches 165 degrees F.
- Let the bird rest under tin foil for 30 minutes to allow the juices to re-enter the flesh.
Roasted Potatoes, Parsnips and Carrots
- Preheat oven to 200 degrees F. Peel the vegetables and chop to a uniform size. Separate and smash the cloves of garlic. Pluck the rosemary leaves from the stalks.
- Boil a large pot of salted water to a boil. Add the potatoes and carrots and bring back to a boil for 5 minutes. Add the parsnips and boil for 4 more minutes.
- Drain the vegetables, taking out he carrots and parsnips once cooled. Give the potatoes an extra shake – roughing them up a bit will make lead to some nice crispy bits when cooked.
- Put a large roasting tray over a medium heat and add a few generous pours of olive oil.
- Add the garlic and rosemary leaves. Put the vegetables into the tray with a pinch of salt and pepper, stirring to coat. Make sure to spread them out into one layer so that they all roast evenly.
- Bake for about 1 hour, or until golden, crisp and lovely.
For SPUD owner Peter van Stolk’s tips for preparing this recipe, and enjoying a stress-free holiday, watch his segment on the Global Edmonton Weekend News: