This week I am feeling totally blessed after a lovely Canadian Thanksgiving long weekend ❤
I have so many things to be thankful for, especially my family & friends and the frequent opportunities to spend time with them. I am thankful to have found work close to home and to be with someone as willing to travel for family time as I am 🙂
Oh so thankful for this guy 🙂
I was really looking forward to bringing a dish of my own to Thanksgiving dinner this year. Every fall I say I want to make something with fresh cranberries but I’ve always been hesitant. This was the year… I was finally going to make that homemade stuffing and cranberry sauce.
Both dressing and sauce have been requested to return to the table 😉
I am thankful for my improving abilities in the kitchen!
This past weekend was the last Saturday of the season for the local farmer’s market in Ryan’s hometown. The fall colors were just as beautiful in the foods as they were in the scenery.
I am thankful for access to fresh, local, organic food… and for a year round farmer’s market in Fredericton!
We had our Thanksgiving dinner at Ryan’s mom’s and it was my first plant-based Thanksgiving. She set some potatoes & sweet potatoes aside without butter and the rest was fair game. I felt just as satisfied as ever. Next holiday definitely calls for veggie gravy though 😉
Amy made us a delicious apple pie for dessert and we ended the night with some serious pumpkin carving!
I am thankful for an extended family who I get along so well with ❤
I also got to visit my favourite little corner of the south shore, Mahone Bay! I’ve raved about the Gazebo Cafe but I’ve also been wanting to try Rebecca’s Restaurant. I had the squash cakes with haskap chutney and greens. Have you ever heard of this new haskap berry? SO delicious!
I am thankful more restaurants are providing vegan options!
I could count my blessings all day but you get the picture 🙂 Happy Canadian Thanksgiving eh! What are my fellow Canucks thankful for?
Apple Cranberry Stuffing
Serves: 8, 1 cup each
Time: 60 min total
- 8 cups cubed bread of choice, (12 slices)*
- 1 tsp olive oil + more for oiling casserole dish
- 2 stalks celery, chopped
- 4 apples, peeled, cored and chopped
- 4 tsp chopped fresh sage (1.5 tsp dried)
- 2 tsp chopped fresh thyme (1 tsp dried)
- 1 cup chopped fresh cranberries**
- 1 3/4 cup vegetable broth
- 1/4 tsp sea salt
- freshly ground pepper to taste
*The recipe called for 4 slices each of white and whole wheat but to stay on the healthier side use all whole wheat OR a mixture of different breads (spelt, ezekial, etc.) OR gluten free bread if you’re GFree. I’m not sure how this would turn out with frozen breads but after toasting I’m sure it would be fine.
**I quartered my cranberries by hand but for quick work, throw them in the food processor and pulse a few times.
- Pre-heat oven to 350 F. Spread cubed bread on baking sheet and bake until light toasted, 15-20 min.
- Heat 1 tsp oil in a large skillet over medium heat. Add celery and onion; cook until softened, about 5-7 min. Add apples; cook for 3 min longer. Add 3/4 cup vegetable broth, sage, thyme, salt & pepper. Reduce heat to low and simmer until most of the liquid has evaporated, 7-10 min.
- Transfer mixture to a large bowl and add the toasted bread and cranberries. Drizzle 1/2 cup of broth over the mixture and toss until evenly moistened. Add more broth if necessary.
- Reduce oven temperature to 325 F and transfer stuffing to a lightly oiled casserole dish. Cover with foil and bake until heated through, 40-45 min. For a crisp top, uncover for last 15 min of baking.