Humber chef offers Thanksgiving dinner advice

Oct 2, 2012 | News

By Heather VanAndel and Neetu Thind

Cooking a Thanksgiving dinner can be overwhelming but culinary professor, Shonah Chalmers, provides some recipes that even students can pull off.

Starting with a holiday favourite, Chalmers shows Humber News how to make a stuffing that will give grandma’s recipe a run for her money.

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Chalmers says that the stuffing should be baked at 350F, for 35 minutes, covered with foil.
Then open the foil and bake for 10 more minutes, or until golden in colour.

Chef’s Tips

Don’t be afraid to experiment with classics.
Just because it’s Thanksgiving doesn’t mean turkey is the only option. Chalmers says chicken can be just as good as turkey.
The secret weapon for a delicious, juicy piece of chicken is a thermometer.
Chalmers says to stick the thermometer into the thickest part of the meat and once it hits 165 degrees it is ready to go.

Cranberry sauce shouldn’t come from the jar.
Use fresh cranberries instead to create a colourful and tasty addition to the plate.
Chalmers shares her personal recipe for cranberry sauce.

Fresh cranberries make a sauce that no canned version can compare to. PHOTO BY NEETU THIND

Ingredients (for 4-6 servings)
½ cup water
1 cup fresh cranberries
2 whole oranges (zest and Juice separated)
3 tbsp sugar
Salt and pepper to taste

Boil juice, berries and water together on the stove.
Once the berries pop and become soft add sugar, seasoning and zest.
Cook for another ten minutes and taste for seasoning.
Then plate and enjoy!