Sometimes those are the very best holidays of all.

This year, I made a beautiful roasted smoked turkey, and I nestled it with aromatic stalks of fresh marjoram, oregano, and rosemary, along with a few bay leaves, to perfume the bird while it roasted. Yes, we stuffed it too — because for us, a holiday turkey just feels more complete that way.

I also made whole roasted onions, finished with a lovely balsamic glaze, which gave them a deep sweetness and a gorgeous savory richness. Alongside that, we had one of our absolute holiday essentials: mashed turnip mixed with mashed potato. Let me just say this plainly — no holiday dinner is complete for us without mashed turnip. It simply would not feel like Thanksgiving otherwise.

For a sweet and tangy accompaniment, I made a rustic applesauce using apples straight from our own tree — and we have a plethora of them, thankfully. I stirred in some fermented cranberries I had saved from a fermented cranberry beverage I strained earlier and tucked away in the freezer for such a time as this. They added the perfect bright, lively contrast to the richness of the meal.

It was a humble feast, but an absolutely beautiful one.

If you’re looking for more holiday inspiration, do have a peek at my Thanksgiving collection here:

• Watch: Thanksgiving Recipes + Reviews

Our Canadian Thanksgiving Dinner 2026 Menu

For our Canadian Thanksgiving Dinner 2026, I prepared a delicious seasonal menu featuring roasted smoked turkey, balsamic-glazed onions, maple-roasted delicata squash, mashed turnip and potatoes, and homemade applesauce with fermented cranberries.

Our Thanksgiving dinner this year included:

• roasted smoked turkey
• stuffing
• whole roasted onions with balsamic glaze
• Sweet and Spicy Maple-Roasted Delicata Squash with lemon olive oil, cayenne, paprika, butter, brown sugar, and maple syrup
• mashed turnip and mashed potato, mixed together
• homemade applesauce made from apples off our tree
• fermented cranberries folded into the applesauce

Everything was wonderfully autumnal, savory, comforting, and exactly what we were craving.

There is something so satisfying about a plate filled with the foods that mark the season — especially when so much of it comes from what you already have on hand, what you’ve preserved, or what you’ve tucked away for later use. That is one of the things I love most about cooking this time of year.

For us, Thanksgiving is not only about a lovely meal — it is also about memory, comfort, and the little traditions that make a holiday feel like your own. The mashed turnip is one of those traditions for us. It belongs on the table, always.

Sweet and Spicy Maple-Roasted Delicata Squash: The Showstopper!

Oh, my goodness! How could I nearly forget one of the absolute stars of our Thanksgiving dinner?

Sweet and Spicy Maple-Roasted Delicata Squash!

This was one of those side dishes that turned out so beautifully, it deserves a recipe post all its own!

I started with a beautiful delicata squash, cutting it in half lengthwise and then cutting each half into quarters. I scooped out the seeds, but I certainly didn’t throw them away! I saved them to dry for planting in next year’s garden.

Next, I pierced the squash flesh with a sharp knife, making little holes to help the flavors work their way into the squash.

I rubbed the pieces with fragrant lemon olive oil and seasoned them with salt, freshly ground black pepper, cayenne pepper, and paprika.

Then, into the oven they went at 350°F (175°C) for approximately 50 minutes, until the squash was beautifully roasted and tender.

But I wasn’t finished!

For the final touch, I nestled a little knob of butter into each of those openings, sprinkled the squash with a bit of brown sugar, and finished everything with a splash of maple syrup.

Can you imagine those flavors together?

The natural sweetness of the delicata squash, the bright character of the lemon olive oil, the warmth of the paprika, the little kick of cayenne, and that glorious combination of butter, brown sugar, and maple syrup!

It was absolutely incredible!

The squash was tender, flavorful, sweet, savory, and just a little spicy. It was a beautiful addition to our smoked turkey and other autumn side dishes.

And the best part? Delicata squash has a thin, edible skin when properly cooked, so there’s no need to peel it.

This is definitely a dish I’ll want to make again, and it deserves a permanent place in my Cooking With Kimberly recipe collection!

If you love this beautiful autumn vegetable as much as I do, explore more delicious ideas in my Delicata Squash Recipes category on Cooking With Kimberly. I’ll be sharing this sweet and spicy maple-roasted version as its own recipe, too!

What We’re Eating the Day After

Since it is only Monday, we are still very much enjoying the same Thanksgiving foods — and I am not mad about it one bit.

For lunch, we had gorgeous leftover turkey sandwiches on sourdough with mayonnaise, mustard, fresh Swiss chard from the garden, and tomato from the garden. I love that little seasonal twist of using Swiss chard instead of lettuce — it feels hearty, fresh, and very much of the moment.

Tonight, we’ll simply be reheating plates of our Thanksgiving dinner and enjoying it all over again.

Who knows what this week will hold? Leftovers have a way of becoming all kinds of delicious things.

If you love turning holiday leftovers into something wonderful, be sure to check out this playlist too:

• Watch: Holiday Leftover Recipes + Ideas

Leftovers Are Part of the Celebration Too

Truthfully, leftovers are one of the great joys of Thanksgiving. There is something wonderful about opening the fridge the next day and knowing there is still a little holiday magic waiting for you.

Whether you reheat full plates, pile turkey high onto sandwiches, or begin transforming everything into soups, casseroles, salads, and other creations, the meal keeps on giving.

That is part of why I love Thanksgiving so much. It is not only one dinner — it is a whole feeling that lingers for days.

And if Pearl ever wants to look back and remember what exactly we did one Thanksgiving, here it is: we kept it quiet, we kept it cozy, and we ate very, very well.

A Quiet Holiday, A Full Heart

Looking back on our Canadian Thanksgiving Dinner 2026, I’m reminded that a memorable holiday doesn’t require a crowded table. Sometimes, a quiet celebration with the people you love and the foods that mean something to your family is more than enough.

I hope your Thanksgiving was full of comfort, deliciousness, and moments worth remembering — whether your table was crowded or very small, whether you celebrated all weekend or only for a simple meal at home.

Sometimes the quieter holidays end up being the sweetest ones.

From our table to yours, Happy Thanksgiving.

I’d love to hear what you had for your Thanksgiving dinner — and what you’re doing with your leftovers too!

Watch more holiday inspiration here:

• Thanksgiving Recipes + Reviews
• Holiday Leftover Recipes + Ideas

Until next time…

Be a Champion in Your Kitchen, and Eat Deliciously!

The post Our Quiet Canadian Thanksgiving Dinner 2026: Smoked Turkey & Autumn Sides appeared first on Cooking with Kimberly.

Families and friends are gathering across Canada to celebrate this special autumn holiday. So, I’m sending my warmest wishes to everyone in the Cooking With Kimberly community!

Perhaps you’ve been cooking alongside me for years. Or maybe you’ve only recently discovered my recipes and shows. Either way, I’m so grateful you’re here!

Happy Canadian Thanksgiving: More Than Just a Holiday Feast

Now, you know how much I love a beautiful holiday feast!

There’s something wonderful about the aroma of a golden roasted turkey, homemade gravy bubbling away, vegetables roasting in the oven, and a delicious dessert waiting for its moment at the table.

But Thanksgiving is about so much more than what’s on our plates.

It’s about the love that goes into preparing a meal, the memories we create while sharing it, and the many blessings, both great and small, that deserve our appreciation.

Sometimes, the most memorable moments aren’t the perfectly roasted turkey or the beautifully arranged platters.

They’re the laughter in the kitchen, the familiar family traditions, the stories shared around the table, and those precious little moments that stay with us long after the dishes have been washed.

However You’re Celebrating, You’re Wished a Beautiful Thanksgiving

Some of us are enjoying a big holiday gathering surrounded by family and friends.

Others are celebrating quietly, spending time with just a few loved ones, remembering people we miss, or finding our way through a season of change.

And for some, Thanksgiving looks a little different from year to year.

Whatever your circumstances, I hope this holiday brings you moments of peace, kindness, comfort, and joy.

Gratitude doesn’t require a perfect table, an elaborate feast, or a house full of guests.

Sometimes, it’s simply appreciating a warm meal, a kind word, a beautiful autumn afternoon, or the company of someone dear to us.

Those little blessings matter, too.

Thank You for 20 Years of Cooking With Kimberly!

This Thanksgiving is particularly meaningful to me because October 2026 marks 20 years of Cooking With Kimberly!

Two decades of recipes, cooking shows, product reviews, food discoveries, kitchen adventures, and sharing my love of delicious food with all of you!

What a journey it has been.

I’m especially thankful for everyone who has watched my shows or tried my recipes. And to those who have shared my posts, left kind comments, or spent time in my kitchen over the years, thank you!

Whether you’ve been with me since the beginning or you’re just joining us now, thank you for being part of this delicious adventure.

It’s a joy to continue sharing my recipes and culinary experiences with you.

Need Some Thanksgiving Cooking Inspiration?

If you’re preparing your holiday dinner, planning a family gathering, or wondering what to make with all those delicious leftovers, I’ve got plenty of ideas for you!

• Thanksgiving Recipes & Holiday Cooking Ideas – Discover dishes and inspiration for your autumn celebrations.
• Turkey Recipes – Explore delicious ways to prepare and enjoy turkey.
• Holiday Side Dishes – Find tasty accompaniments for your Thanksgiving feast.
• Creative Holiday Leftover Recipes – Turn extra turkey, vegetables, and other holiday foods into entirely new meals.

And remember, you don’t need to make everything elaborate or complicated to create a wonderful holiday meal.

Sometimes, the simplest dishes made with love become our favorite family traditions.

Watch My Thanksgiving Recipes & Cooking Videos

Looking for more delicious inspiration for your holiday feast? I’ve gathered my Thanksgiving cooking shows, favorite recipes, and holiday meal ideas into a special Cooking With Kimberly Thanksgiving YouTube playlist!

Whether you’re preparing your holiday dinner, searching for a delicious side dish, or planning what to do with the leftovers, I hope these videos bring some extra inspiration to your kitchen.

Watch: Cooking With Kimberly Thanksgiving Recipes

Explore my complete Thanksgiving playlist on YouTube.

Happy Canadian Thanksgiving from My Kitchen to Yours!

As we celebrate Thanksgiving this year, I hope your home is filled with warmth, your heart with gratitude, and your kitchen with wonderful aromas.

May you enjoy good food, meaningful moments, beautiful memories, and abundant blessings.

Thank you again for being part of Cooking With Kimberly and for sharing this journey with me.

From my kitchen to yours…

Happy Canadian Thanksgiving!

With love and gratitude,

Kimberly

Be a Champion in Your Kitchen, and Eat Deliciously!

The post Happy Canadian Thanksgiving 2026! appeared first on Cooking with Kimberly.

Every holiday season, we seem to face the same question: What are we going to do with all that leftover turkey?

Now, don’t get me wrong. I love a good holiday turkey dinner! But after you’ve enjoyed the turkey with all the traditional trimmings, it’s nice to transform those leftovers into something with a completely different flavor.

These gorgeous, crunchy tostadas are perfect for a casual luncheon, a hearty snack, or even an informal meal when you have guests visiting.

We’re combining crisp tostada shells, lightly seasoned shredded turkey, leftover rice, cheese, fresh vegetables, guacamole, and an unusual but wonderful ingredient: refried butternut squash.

Then comes the crowning glory: Haskapa’s Jalapeño Haskap Relish, which adds a delicious combination of sweet, tangy, savory, and spicy flavors.

Oh, Chef! Just wait until you taste how beautifully all these ingredients work together!

Original collaboration disclosure: This recipe was originally developed as a sponsored Cooking With Kimberly feature with Haskapa. The opinions, recipe, and experiences described are my own, and the historical collaboration is preserved here. Current product availability may differ.

Why I Love These Holiday Turkey Tostadas

I love finding new and exciting ways to use foods that are already in my refrigerator, especially after a big holiday meal.

For this recipe, I had some cooked butternut squash that I wanted to use, so I decided to refry it and spread it over the tostada shells instead of using traditional refried beans.

And let me tell you, it was delicious!

That creamy butternut squash is not just another topping. It actually serves a practical purpose.

When you build a tostada, you need something to help hold all those delicious ingredients onto the crisp shell. A layer of refried beans, mashed squash, or another spreadable vegetable acts almost like an edible glue.

The squash helps hold the rice and turkey in place, while adding a lovely, naturally sweet flavor that complements the spices and the haskap relish.

It’s also a terrific way to make use of holiday leftovers without serving the same meal all over again.

And because we have the fresh tomatoes, lettuce, guacamole, cheese, and that gorgeous dark-purple relish, the finished tostadas are colorful enough to impress company.

Browse more of my turkey recipes and Thanksgiving cooking ideas for even more ways to enjoy your holiday meals.

What Makes Haskapa Jalapeño Haskap Relish Special?

One of the things that makes these turkey tostadas so unusual is the relish.

Haskapa is a Nova Scotia brand that introduced me to a wonderful range of haskap berry products, including this Jalapeño Haskap Relish.

Haskap berries are elongated, deep blue-purple berries with richly colored flesh and a distinctive sweet-tart flavor.

In my original product review, Mom and I tasted the relish together, and we absolutely loved it!

We found the flavor beautifully balanced. You get the sweetness and tanginess of the berries, a savory quality from the relish, and a pleasant little bit of jalapeño heat at the end.

As Mom and I discussed in our review, it wasn’t an overpoweringly hot condiment. The peppers contributed flavor and warmth without drowning out everything else.

The large, plump haskap berries also gave the relish a wonderful texture.

We enjoyed it so much that we’d already used quite a bit of the jar by the time we recorded our review!

In the original product, the ingredients included haskap berries, cider vinegar, jalapeño peppers, Thai chili peppers, sugar, and pectin, as discussed in our historic video. Always check current product labels for ingredients and allergens.

For these tostadas, I decided to use the relish in place of traditional salsa.

It’s a delicious contrast to the smoky spices, turkey, cheese, and creamy squash!

Another beautiful way I used this relish was in my Herbed Cream Cheese Stuffed Nasturtium Flowers with Jalapeño Haskap Relish. The delicate edible flowers, creamy herb filling and sweet-spicy haskap berries make a wonderful combination. You can watch my original stuffed nasturtium flowers cooking video on YouTube to see how I prepared this colorful appetizer!

Watch Mom and Me Review Haskapa Jalapeño Haskap Relish

Before you make these tostadas, you might enjoy seeing exactly what we thought of the relish when we first tried it.

Mom joined me on my What I Say About Food show, where we tasted the relish, discussed its sweet-spicy flavor, and shared ideas for using it with poultry, cheese, pork, and other foods.

You can also read my original Haskapa Jalapeño Haskap Relish review for more information and recipe inspiration.

Watch: Haskapa Jalapeño Haskap Relish Review with Mom

Watch the original Haskapa Jalapeño Haskap Relish review on YouTube.

For additional information about the brand, visit Haskapa’s website. Please note that the original relish featured in this historic recipe may not be part of the company’s current product range.

Can’t find this relish? You can substitute another sweet-spicy fruit relish or your favorite salsa. The flavor won’t be identical, but the tostadas will still be delicious.

Holiday Turkey Tostadas with Jalapeño Haskap Relish Recipe

Recipe Type: Main Dish, Lunch, Holiday Leftovers

Yield: Approximately 4–6 servings

Preparation Time: Approximately 10–15 minutes, assuming the turkey, squash, and rice are already cooked

Additional Cooking Time: Allow enough time to reheat the ingredients thoroughly and warm the tostada shells

Equipment: Frying pan with lid, baking sheet, oven, mixing bowls, knife, cutting board, and serving plates

Ingredients

• 2–3 cups cooked, shredded holiday turkey, white meat, dark meat, or a combination
• Freshly ground black pepper, to taste
• A couple of dashes of ground cumin
• A few dashes of ancho chili powder
• A few dashes of chipotle chili powder, or regular chili powder
• Haskapa Jalapeño Haskap Relish, as much as desired for topping, or a suitable sweet-spicy relish or salsa
• 6–8 crisp corn tostada shells
• 2–3 cups grated cheese, such as cheddar, Tex-Mex blend, mozzarella, Monterey Jack, or pepper jack
• Water, as needed to moisten the turkey while reheating
• Approximately 2 cups cooked, mashed, and refried butternut squash
• Up to 2 cups leftover cooked rice, properly stored and thoroughly reheated, optional
• Approximately 2 cups shredded lettuce
• 1–2 fresh tomatoes, diced
• Approximately 1 cup prepared guacamole
• Lime wedges, for serving
• Hot sauce, for serving

Optional Toppings and Substitutions

• Refried beans instead of butternut squash
• Mashed sweet potato, pumpkin, potato, or turnip
• Additional grated cheese
• Sweet corn
• Sour cream
• Extra shredded lettuce
• More diced tomatoes
• Fresh cilantro
• Additional guacamole
• Fresh lime juice
• Your favorite hot sauce

Kimberly’s Kitchen Tip: Use what you already have! Tostadas are an excellent way to repurpose cooked vegetables, rice, and other holiday leftovers without making another traditional turkey dinner.

How to Make Holiday Turkey Tostadas

Step 1: Season and Reheat the Turkey

1. Place the shredded, previously cooked turkey into a frying pan with a lid.
2. Add a splash of water to keep the turkey moist as it reheats. You don’t need to add the entire two cups of water mentioned in my original ingredient list; use only what is necessary.
3. Sprinkle the turkey with freshly ground black pepper, cumin, ancho chili powder, and chipotle chili powder.
4. Stir gently to distribute the seasonings throughout the turkey.
5. Cover the pan and heat over low to medium-low heat, stirring occasionally, until the turkey is thoroughly reheated to 165°F (74°C).
6. Keep the turkey warm while you prepare the remaining ingredients.

The trick is to keep the turkey lovely and moist while adding those delicious Tex-Mex flavors.

We want tender, juicy shredded turkey, not dried-out holiday leftovers!

Step 2: Warm the Tostada Shells

7. Preheat your oven to 300°F (150°C).
8. Arrange the tostada shells in a single layer on a baking sheet.
9. Place the baking sheet in the oven and warm the shells briefly, watching them carefully.
10. Once warmed, turn off the oven and leave the shells inside for a short time to stay warm while you finish preparing the toppings.

Warm tostada shells give you a delicious contrast between the crisp corn base and the soft, savory toppings.

Handle them carefully, though. They’re crisp and can break easily.

Step 3: Prepare the Refried Butternut Squash and Other Toppings

11. Reheat the cooked, mashed butternut squash in a frying pan, stirring until it is hot and thick enough to spread.
12. Reheat your properly refrigerated leftover rice thoroughly until steaming hot, if using.
13. Wash and shred the lettuce.
14. Dice the tomatoes into small pieces.
15. Prepare your guacamole and grate the cheese if necessary.
16. Place the Haskapa Jalapeño Haskap Relish, lime wedges, and hot sauce within easy reach.

Now, this is where a little preparation makes everything easier.

I like to have all the different ingredients ready before I start assembling tostadas. That way, I can work quickly, keeping the warm ingredients warm and the fresh vegetables crisp.

For the squash, aim for a smooth but fairly thick consistency so it will spread across the shells without making them soggy.

Step 4: Assemble the Tostadas

17. Place a warm, crisp tostada shell onto a serving plate.
18. Spread a generous layer of warm refried butternut squash over the shell, reaching almost to the edges.
19. Add a layer of hot rice, if desired.
20. Top with a generous portion of seasoned shredded turkey.
21. Sprinkle with grated cheese.
22. Add diced tomatoes, guacamole, and shredded lettuce.
23. Spoon Haskapa Jalapeño Haskap Relish over the top, using as much as you enjoy.
24. Add any other favorite toppings.
25. Serve immediately with a lime wedge and hot sauce on the side.

And there you have it!

A beautiful, colorful, hearty holiday turkey tostada with layers of fabulous flavor.

You get the crunch from the tostada shell, creamy sweetness from the butternut squash, seasoned turkey, melted cheese, fresh vegetables, guacamole, and that extraordinary sweet-spicy haskap relish.

It’s absolutely delicious!

Watch How to Cook Holiday Turkey Tostadas

Want to see my original Cooking With Kimberly recipe video? Watch the preparation and presentation of these Holiday Turkey Tostadas with Jalapeño Haskap Relish below.

Watch my Holiday Turkey Tostadas cooking video directly on YouTube.

Why Use Butternut Squash Instead of Refried Beans?

This is one of my favorite little tricks in the recipe!

Most people are familiar with spreading refried beans over a tostada shell before adding meat, vegetables, and other toppings.

Besides providing great flavor, the beans help anchor the other ingredients.

When I made these tostadas, I decided to use some leftover butternut squash instead.

Once warmed and mashed into a spreadable consistency, the squash performs much the same function.

And its naturally sweet flavor is absolutely beautiful with the seasoned turkey and the tangy Jalapeño Haskap Relish.

It’s also another creative way to make your holiday leftovers earn their keep!

You could experiment with mashed sweet potatoes, pumpkin, turnips, potatoes, or traditional refried beans, depending on what you have available.

Tips for the Best Leftover Turkey Tostadas

• Keep the turkey moist: Add a little water when reheating so the shredded meat stays tender.
• Use a thick squash spread: Watery mashed vegetables can soften the crisp tostada shell.
• Prepare everything first: Have all your toppings ready before you begin assembling.
• Don’t overload the shell: You want a hearty tostada, but you still need to be able to eat it!
• Keep shells crisp: Assemble immediately before serving.
• Adjust the spice: Use more or less chili powder, hot sauce, and relish according to your preferences.
• Serve with lime: A squeeze of fresh lime juice adds a lovely bright finish.
• Offer toppings separately: If you’re serving guests, let everyone customize their own tostadas.

Are Turkey Tostadas Good for Entertaining?

Absolutely!

One of the reasons I love this recipe is that it’s easy to turn into a fun, casual meal for company.

Simply arrange the warm turkey, refried squash, rice, grated cheese, lettuce, tomatoes, guacamole, and other toppings in separate serving dishes.

Then let everyone build their own tostadas!

Be sure to include the Haskapa Jalapeño Haskap Relish, or your chosen substitute, so guests can try something a little different from the usual salsa.

It’s a lovely way to transform leftover holiday ingredients into a completely new meal that feels special enough to share.

Storing and Reheating Leftover Turkey Safely

When preparing recipes with holiday leftovers, always begin with turkey that was cooked thoroughly, cooled promptly, and refrigerated safely after the original meal.

Cooked turkey generally keeps for 3–4 days in the refrigerator. Freeze promptly if you won’t use it within that period.

Reheat turkey thoroughly to 165°F (74°C) before serving.

For the best quality and food safety, keep the cooked turkey, squash, rice, and fresh toppings in separate containers until you’re ready to assemble your tostadas.

Leftover rice requires particular care: cool and refrigerate it promptly after cooking, follow safe storage guidance, and reheat thoroughly. Don’t use rice that has been left at room temperature for an extended period.

Once assembled, the tostadas are best enjoyed immediately because the shells will soften as they absorb moisture from the toppings.

More Haskapa Jalapeño Haskap Relish Recipe Ideas

If you enjoyed the combination of sweet, tangy, and spicy flavors in these tostadas, you might also enjoy some of my other original recipe ideas featuring this unusual condiment.

• Read My Original Haskapa Jalapeño Haskap Relish Review
• Grilled Jalapeño Haskap Chicken
• Herbed Cream Cheese Stuffed Nasturtium Flowers with Jalapeño Haskap Relish
• Jalapeño Haskap Malbec Glaze for Poultry

During our original product review, Mom and I also talked about how delicious this relish might be with soft cheeses, pork, fruit, and even a pear-and-brie quesadilla.

There are so many ways to experiment with sweet and spicy flavors in the kitchen!

Explore More Tex-Mex Recipes and Holiday Leftover Ideas

Looking for more inspiration? I have two Cooking With Kimberly YouTube playlists that are perfect companions to this recipe.

Tex-Mex Recipes + Reviews

Explore more delicious recipes and product reviews inspired by the bold, savory flavors of Tex-Mex cooking.

Watch: Tex-Mex Recipes + Reviews

See the complete Tex-Mex Recipes + Reviews playlist.

Holiday Leftover Recipes + Ideas

Make the most of the delicious foods left over from Thanksgiving, Christmas, and other holiday celebrations!

Watch: Holiday Leftover Recipes + Ideas

See the complete Holiday Leftover Recipes + Ideas playlist.

You can also browse more of my leftover recipes, tostada recipes, and guacamole cooking ideas right here on Cooking With Kimberly.

Enjoy These Delicious Holiday Turkey Tostadas!

I’m always looking for ways to take familiar ingredients and make something exciting with them.

And these Holiday Turkey Tostadas with Jalapeño Haskap Relish certainly accomplish that!

From the crisp corn shells and creamy refried butternut squash to the warmly seasoned turkey, fresh vegetables, guacamole, and sweet-spicy relish, every bite offers something delicious.

It’s a wonderful way to use your holiday leftovers, serve a beautiful lunch to guests, or enjoy a flavorful family dinner.

I hope you have as much fun preparing and eating these tostadas as I had creating them!

Until next time…

Be a Champion in Your Kitchen, and Eat Deliciously!

The post Holiday Turkey Tostadas with Jalapeño Haskap Relish + Video appeared first on Cooking with Kimberly.

I was chatting with one of my best friends in Louisiana the other evening when she discovered that we were already celebrating Canadian Thanksgiving. She was genuinely surprised!

“WHY?!” she asked.

And you know what? I realized I didn’t have a particularly good explanation for her. We’ve always celebrated Thanksgiving in October here in Canada, but why exactly?

Well, I decided to find out!

As it turns out, Canadian Thanksgiving has a fascinating history involving the autumn harvest, centuries-old traditions, changing national holidays, and some interesting differences between Canada and the United States.

When Is Canadian Thanksgiving?

In Canada, Thanksgiving is celebrated on the second Monday of October.

In 2026, Canadian Thanksgiving falls on Monday, October 12.

Meanwhile, our American neighbors celebrate Thanksgiving on the fourth Thursday of November. That means the two holidays are usually separated by approximately six weeks, although the exact interval varies.

Both celebrations share familiar traditions of family gatherings, gratitude, wonderful food, and autumn festivities. However, their histories and calendars developed differently.

Why Do Canadians Celebrate Thanksgiving in October?

To understand why Canadians celebrate Thanksgiving in October, we have to begin with the earlier autumn harvest across much of the country.

Much of Canada experiences a shorter growing season than many parts of the United States. Our fields, orchards, and gardens often produce their final abundance earlier in the autumn, before freezing weather arrives.

Traditionally, harvest celebrations were an opportunity to give thanks after the crops had been gathered and food had been prepared or preserved for winter.

Think of the beautiful pumpkins, winter squash, apples, potatoes, carrots, cranberries, and other seasonal foods that fill Canadian kitchens during September and October.

By late November, many Canadian growing regions are already experiencing winter conditions!

Still, climate isn’t the entire explanation. Canada’s Thanksgiving date changed several times before the modern October holiday was established.

Thanksgiving Traditions Before Canada Existed

Giving thanks for the land, food, community, and seasonal abundance certainly did not begin with European settlement.

Indigenous peoples throughout the lands now called Canada have long maintained their own ceremonies, teachings, and traditions connected with gratitude, gathering food, hunting, fishing, planting, and harvesting.

These practices differ among nations and communities. There is no single Indigenous Thanksgiving tradition, nor should their distinct cultural and spiritual practices be treated as interchangeable with the modern Canadian holiday.

European settlers also brought harvest celebrations and religious days of thanksgiving with them. Over time, these customs interacted with changing communities, political events, and regional food traditions.

Was Canada’s First Thanksgiving in 1578?

You may have heard that an English explorer named Martin Frobisher held a thanksgiving observance in the eastern Canadian Arctic in 1578.

His expedition is often mentioned in accounts of Canadian Thanksgiving history. The observance was associated with giving thanks after a difficult voyage rather than celebrating an agricultural harvest.

But calling it Canada’s absolute “first Thanksgiving” would overlook the gratitude traditions already practiced by Indigenous peoples.

Another important chapter came in the early 1600s, when French settlers in Acadia held communal meals and celebrations, including gatherings associated with the Order of Good Cheer at Port-Royal.

Later, American Loyalists and other settlers helped spread additional Thanksgiving customs, including foods and traditions recognizable at modern holiday dinners.

Our Thanksgiving history, then, is not one simple event. It developed through many different influences over centuries.

How Canadian Thanksgiving Became an October Holiday

For much of Canadian history, Thanksgiving did not have one permanent date.

Special days of thanksgiving were proclaimed for different occasions, including harvests, significant national events, and other reasons for public gratitude.

1879: Thanksgiving Becomes an Annual National Holiday

In 1879, Canada’s Parliament established an annual Thanksgiving observance, initially held on November 6.

However, the date continued to change over the following decades.

1921–1931: Thanksgiving and Armistice Day

For a period beginning in 1921, Thanksgiving and Armistice Day were observed together in November.

In 1931, Armistice Day was separated and fixed on November 11, becoming Remembrance Day. Thanksgiving once again had its own changing date.

1957: The Modern Canadian Thanksgiving Date Is Established

Finally, in 1957, a federal proclamation established Thanksgiving on the second Monday in October.

That is the date Canadians still observe today.

For more historical background, explore Canada’s History: The History of Thanksgiving in Canada and the Government of Canada’s history of Remembrance Day.

Canadian Thanksgiving vs. American Thanksgiving

Although we share many holiday foods and customs, there are several interesting differences between the two celebrations.

• Date: Canada celebrates on the second Monday in October; the United States celebrates on the fourth Thursday in November.
• Season: Canadian Thanksgiving falls closer to the traditional harvest period across much of the country.
• History: The holidays developed through different national events and traditions, even though they influenced one another.
• Long weekend: Many Canadians gather for their main Thanksgiving meal on Sunday or Monday, depending on their family schedules.
• Food: Roast turkey, stuffing, potatoes, vegetables, cranberries, and pumpkin desserts are favorites in both countries.

Of course, every family celebrates differently. Some host elaborate dinners, others enjoy a simple seasonal meal, and some don’t observe the holiday at all.

What Do Canadians Traditionally Eat for Thanksgiving?

Now we’re getting to my favorite part: the food!

Planning a holiday feast? Explore our collection of Thanksgiving recipes on Cooking With Kimberly, including delicious main dishes, autumn vegetables, side dishes, desserts, and holiday cooking videos.

Canadian Thanksgiving menus vary by region, heritage, and family tradition, but many celebrations feature familiar autumn ingredients and hearty home cooking.

Roast Turkey and Traditional Trimmings

For many households, a beautifully roasted turkey is the centerpiece of Thanksgiving dinner.

If you’re preparing your own bird, you may enjoy our turkey recipes and cooking tutorials, including advice for preparing turkey parts and making delicious use of the neck and giblets.

Glazed Ham and Roast Beef

Not everyone serves turkey! A gorgeous honey-glazed spiral-sliced ham or a beautiful eye of round roast beef can also make a wonderful holiday centerpiece.

Autumn Vegetables and Side Dishes

This is where the harvest season really shines.

Think roasted winter squash, buttery corn on the cob, creamy mashed potatoes, glazed carrots, turnips, sweet potatoes, and savory stuffing.

Our roasted butternut squash recipes and butter-roasted corn make lovely additions to a Thanksgiving menu.

Pies, Apples, and Pumpkin Desserts

And what would a harvest feast be without dessert?

Apple pie, pumpkin pie, baked apples, fruit crisps, and other homemade treats bring the flavors of autumn to the table.

Explore our apple recipes and pumpkin recipes for more seasonal inspiration.

Watch Our Thanksgiving Recipes & Cooking Videos

Looking for some delicious holiday inspiration? Join me in the kitchen with our Cooking With Kimberly Thanksgiving video playlist! From preparing holiday main dishes to making wonderful sides and seasonal favorites, there’s plenty to explore as you plan your celebration.

What Does Thanksgiving Mean Today?

For me, Thanksgiving is about much more than a particular date on the calendar.

It’s an opportunity to recognize what the land provides, appreciate the work involved in growing and preparing food, and share something delicious with the people we love.

As someone who appreciates gardening, keeping poultry, cooking from scratch, and making good use of seasonal ingredients, I find the connection between Thanksgiving and the harvest especially meaningful.

And gratitude doesn’t have to mean pretending that life is always easy or that everything is perfect.

Sometimes it’s as simple as appreciating a nourishing meal, a good harvest, a warm kitchen, or the opportunity to gather together.

Happy Canadian Thanksgiving!

So, to my dear friend in Louisiana who asked why Canadians celebrate Thanksgiving in October instead of November: now we know!

Our earlier harvest helps explain the timing, but the story also involves centuries of changing customs and a national holiday date that was finally fixed in 1957.

Whether you’re celebrating Canadian Thanksgiving in October or preparing for American Thanksgiving in November, I hope your table is filled with good food, warm company, and something wonderful to be thankful for.

For more seasonal inspiration, visit our October Food Holidays & Events Guide.

Happy Thanksgiving from all of us at Cooking With Kimberly!

Until next time…

Be a Champion in Your Kitchen, and Eat Deliciously!

The post Why Do Canadians Celebrate Thanksgiving in October? History, Food & Traditions appeared first on Cooking with Kimberly.

My wonderful mother, Ingrid Turner, is sharing her homemade pierogies, made with tender dough and a delicious savory filling of dry cottage cheese. This is a treasured family recipe, passed down through generations and perfected in Mom’s own kitchen.

We’re making everything from scratch, and Mom is showing us exactly how she does it. From mixing and rolling the dough to filling, boiling and frying these beautiful little dumplings, you’ll get to see the entire process.

One of the things I love about cooking with Mom is that she doesn’t depend on rigid measurements. She knows what her dough should feel like, and she makes adjustments as she goes. That’s a skill worth learning!

What Are Cottage Cheese Pierogies?

Pierogies are filled dumplings enjoyed throughout Central and Eastern Europe, particularly in Polish and Ukrainian food traditions. Depending on your family’s background, you may call them pierogi, pierogies, perogies or perogy.

They can be filled with potatoes and cheese, sauerkraut, mushrooms, meat or even fruit.

But my favorite filling has always been dry cottage cheese.

Unlike the creamy cottage cheese you commonly find in plastic tubs, dry cottage cheese is pressed and contains very little excess liquid. That makes it especially useful for filling pierogies because it holds together without making the dough soggy.

Pierogies are part of a rich Eastern European culinary tradition, with many regional variations in dough, fillings and serving styles. Learn more about their history and cultural significance in Encyclopaedia Britannica’s introduction to pierogi.

Watch Mom Make Homemade Cottage Cheese Pierogies

Come into the kitchen with Mom and me for this special episode of Cooking With Kimberly! Ingrid shares her technique, explains how to recognize the proper dough consistency, and shows us how she makes her beautiful crescent-shaped pierogies.

Watch Ingrid Turner demonstrate homemade Cottage Cheese Pierogies from scratch, with Kimberly helping along the way.

How to Make Homemade Cottage Cheese Pierogies

Recipe by: Ingrid Turner
Featured on: Cooking With Kimberly
Course: Main Dish
Prep Time: Approximately 45 minutes
Cook Time: Approximately 35 minutes
Yield: Approximately 4 dozen, depending on size

About Mom’s measurements: The ingredients below preserve Ingrid’s original written recipe. In our video, she makes adjustments according to the texture of the dough and filling, using slightly different quantities. Both are part of understanding how this family recipe works.

Ingredients for Homemade Pierogi Dough

• 4–5 cups all-purpose flour, plus extra for rolling
• 1 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs, beaten
• 1 1/2 cups milk or water, added as needed

Ingredients for Cottage Cheese Filling

• 1 1/2 cups dry, pressed cottage cheese
• 2–3 large eggs, according to Ingrid’s written recipe
• Salt, to taste
• Freshly ground black pepper, to taste
• A dash of cayenne pepper, to taste

Filling note: In the video, Mom uses approximately 1 pound of dry cottage cheese and one large egg. The written recipe specifies a different ratio. Because dry cottage cheese varies in moisture, incorporate beaten egg gradually and aim for a cohesive filling that isn’t runny. You may not need all the eggs listed.

For Cooking & Serving

• Salted water, for boiling
• 1/2 cup melted butter, for coating the cooked pierogies
• Additional butter, if pan-frying
• Salt and freshly ground black pepper, to taste
• Caramelized onions, optional
• Sour cream or plain yogurt, for serving
• Bread crumbs browned in butter, optional

Step-by-Step Instructions

1. Prepare the Pierogi Dough

1. Place 4 cups of flour into a large mixing bowl and combine with the salt.
2. Make a well in the center of the flour.
3. Add the beaten eggs and gradually incorporate the milk or water, bringing the flour into the liquid as you mix.
4. Incorporate the melted butter from Ingrid’s written ingredient list as you bring the dough together.
5. Continue mixing until a soft dough forms, adding more flour or liquid as necessary.
6. Work the dough until it becomes smooth, flexible and manageable without becoming excessively stiff.
7. Cover with a clean kitchen towel and let rest for approximately 15–20 minutes.

Mom’s video tip: Ingrid begins with a fairly wet, lumpy mixture and gradually works in more flour. She explains that different conditions can affect how much liquid the flour absorbs.

The dough should eventually pull away from the sides of the bowl, but it shouldn’t be packed with so much flour that it becomes tough.

For additional guidance, see How to Make Pierogi Dough.

2. Prepare the Cottage Cheese Filling

1. 

   Place the dry, pressed cottage cheese in a mixing bowl.

2. Add beaten egg gradually, mixing until the cheese begins holding together.
3. Season with salt, black pepper and a dash of cayenne.
4. Mix thoroughly until the filling is evenly seasoned and cohesive.
5. Refrigerate the filling if you’re not assembling the pierogies immediately.

Important: Don’t substitute ordinary wet cottage cheese without draining and pressing it thoroughly. Excess moisture can make the filling difficult to contain.

In the video, Mom mentions other possible additions, including sautéed mushrooms, onions, bacon, spinach and parsley.

3. Roll Out the Dough

1. 

   Lightly flour a clean work surface.

2. Divide the dough into manageable portions.
3. Roll one portion at a time into a thin sheet.
4. For Ingrid’s demonstrated method, roll the dough to just over 1/8 inch thick. The original written method allows a somewhat thicker sheet, just under 1/4 inch.
5. Use only enough flour to prevent sticking, and keep the remaining dough covered.

Mom likes her dough tender and pliable, with just enough elasticity to stretch around the filling and seal securely.

4. Fill & Shape the Pierogies

There are two useful ways to shape these dumplings.

Traditional individual-circle method:

1. Cut the rolled dough into circles approximately 3–3 1/2 inches in diameter.
2. Place approximately 1 tablespoon of cottage cheese filling in the center of each circle.
3. Fold the dough in half to create a crescent shape.
4. Pinch the edges firmly together, using a little water on the seam if necessary.

Ingrid’s folding-and-cutting method:

1. Place small mounds of filling along the rolled sheet of dough, leaving enough room between them.
2. Fold the edge of the dough over the filling.
3. Use a fluted dumpling cutter to cut and seal each crescent-shaped pierogi.
4. Dip the cutter in flour regularly to prevent sticking.

Place the finished pierogies on generously floured baking sheets, keeping them separated until you’re ready to cook.

Don’t worry if a little dough tears while you’re working. Mom simply patches it and continues!

5. Boil the Pierogies

1. 

   Bring a large pot of salted water to a gentle boil.

2. If desired, add a bay leaf, as Mom does in the video.
3. Carefully add several pierogies at a time, leaving enough room for them to move freely.
4. Stir gently if necessary to prevent sticking.
5. Cook until they float, then continue cooking as needed until the dough and egg-containing filling are fully cooked. The original written recipe allows approximately 4–6 minutes, depending on size and thickness.
6. Remove with a slotted spoon and transfer to a buttered casserole dish.
7. Coat lightly with melted butter and season as desired.
8. Repeat with the remaining pierogies.

Cooking note: Mom explains in the video that floating is her usual sign that the pierogies are ready. Because these contain raw egg in the filling, check the first batch for doneness rather than relying on floating alone.

6. Pan-Fry in Butter, If Desired

1. 

   Heat a large frying pan over medium to medium-high heat.

2. Add enough butter to coat the bottom of the pan.
3. Arrange the boiled pierogies in the pan, working in batches.
4. Fry until golden brown on the bottom, then turn and brown the other side.
5. Serve hot with your favorite toppings.

Mom and I love them pan-fried, with that beautiful golden exterior and soft cottage cheese filling. But they’re also wonderful simply boiled and tossed in butter.

What to Serve with Cottage Cheese Pierogies

There are so many delicious ways to enjoy homemade pierogies!

• Caramelized onions: Sweet, buttery onions are a classic accompaniment. Learn How to Caramelize Onions.
• Sour cream: Cool and creamy alongside hot pierogies.
• Plain yogurt: One of my favorite toppings, especially with extra black pepper.
• Butter: Sometimes all you need is a little melted butter.
• Toasted bread crumbs: Browned in butter for a delicious, comforting finish.
• Bacon: Crispy bacon pieces can make a lovely savory topping.

Ingrid’s Tips for Better Homemade Pierogies

• Trust the dough: Adjust flour and liquid according to texture rather than expecting identical results every time.
• Don’t add too much flour: Excess flour can make the dough tough.
• Let the dough rest: A short rest makes it easier to roll.
• Use dry cottage cheese: Wet filling can cause the pierogies to open during cooking.
• Flour your trays: Freshly assembled pierogies are prone to sticking.
• Seal carefully: Keep filling away from the edges so they close securely.
• Boil before frying: The dough needs to cook through before you brown the outside.
• Enjoy the process: Making pierogies is a wonderful activity to share with family.

Can You Freeze Homemade Cottage Cheese Pierogies?

Absolutely! Pierogies are ideal for making in larger batches.

To prevent them from freezing together in one solid mass, arrange the pierogies in a single layer on a baking sheet and freeze until firm. Then transfer them to labeled freezer-safe bags or containers in convenient serving portions.

If freezing cooked pierogies, cool them promptly before packaging. Refrigerate or freeze promptly rather than leaving egg-and-cheese-filled dumplings at room temperature for extended periods.

Reheat thoroughly before serving.

In our video, I explain how freezing the pierogies individually first makes it much easier to remove only the number you need for a meal.

Don’t Waste the Leftover Pierogi Dough!

Here’s another delicious family tradition: whenever we make pierogies, we also make a sweet treat from the leftover dough!

We fry the remaining dough pieces and dust them with powdered sugar, making our family’s version of a treat we call chruściki, also known by variations such as kruschiki.

Traditional Polish chruściki are usually made with their own special pastry dough, but our family uses the pierogi dough scraps. It’s a wonderful way to make two delicious treats from one batch of dough.

And honestly, we look forward to both!

Cooking with Mom: A Family Tradition

Making these pierogies with Ingrid is about so much more than preparing dinner.

While we cook, Mom shares stories about her mother, her favorite kitchen tools, and the techniques she’s learned through years of experience.

At one point in our video, I even tell her that I think her pierogi dough is better than Grandma’s!

Sorry, Grandma. But I meant it!

These are the recipes and kitchen memories I love sharing on Cooking With Kimberly. They’re part of our family history, and I hope they’ll inspire you to make wonderful food memories of your own.

Celebrate National Pierogi Day!

Celebrate these delicious dumplings every October 8th for National Pierogi Day, and explore more seasonal celebrations in our October Food Holidays & Events Guide.

What’s your favorite pierogi filling? Cottage cheese, potato and cheese, sauerkraut, mushrooms or fruit? I’d love to hear about your family’s traditions!

Until next time…

Be a Champion in Your Kitchen, and Eat Deliciously!

The post How to Make Homemade Cottage Cheese Pierogies + Video appeared first on Cooking with Kimberly.

In this episode, I used a beautiful Ontario turnip from Harvest Barn Country Markets. In many Ontario kitchens, the large yellow-fleshed vegetable commonly called turnip is also known as rutabaga or swede, depending on where you live.

This is a simple side dish for the holidays, Sunday dinner or a midweek meal when you want something warm and comforting from the oven.

Watch: How to Roast Turnip

Watch my roasted turnip demonstration, then follow the ingredients and instructions below. You can also watch this roasted turnip video on YouTube.

Why Roast Turnip in the Oven?

Roasting turnip gives it a deeper flavour than boiling. The dry heat helps concentrate the natural sweetness, while the edges brown and the centres become tender.

It is also practical for holiday cooking. If your stovetop is full of pots, you can put the turnip in the oven and let it roast while you finish the rest of the meal.

Ingredients

• 1 large turnip, rutabaga or swede
• 2 tbsp olive oil, or enough to coat
• Freshly ground black pepper, to taste
• Cayenne pepper, to taste
• Sea salt, to taste

Equipment

• Vegetable peeler or sharp knife
• Cutting board
• Sharp knife
• Roasting pan, baking dish or rimmed baking sheet
• Spatula or spoon for turning

How to Roast Turnip

Prepare the Turnip

1. Preheat the oven to 400 degrees F / 204 degrees C if you are roasting the turnip on its own.
2. If another dish is already in the oven at a slightly lower temperature, you can roast the turnip at about 370 degrees F / 188 degrees C and allow extra time.
3. Peel the turnip with a vegetable peeler or remove the outside with a knife.
4. Cut the turnip into bite-sized chunks, about 1 1/2 inches.
5. Place the turnip chunks in a roasting pan, baking dish or on a rimmed baking sheet.

Season and Roast

6. Drizzle the turnip with olive oil.
7. Season with freshly ground black pepper, a little cayenne and sea salt.
8. Toss everything together until the turnip pieces are coated evenly.
9. Roast until the turnip is knife-tender and lightly browned, about 40-60 minutes, depending on the oven temperature and the size of the chunks.
10. Turn the pieces after about 20-30 minutes so they roast more evenly.
11. Taste and adjust the salt before serving, if needed.

Kimberly’s Tips

• 

  Cut the pieces close to the same size so they cook evenly.

• Use enough olive oil to coat the turnip, but do not drown it.
• Turnip can handle a good amount of seasoning, so taste before serving.
• Roast until the pieces are tender all the way through and browned on the outside.
• If your oven is set lower because another dish is cooking, just give the turnip more time.

What to Serve with Roasted Turnip

Roasted turnip is a lovely side dish for pork, ham, turkey, roast beef, chicken or other hearty fall and winter meals. It is especially good on a holiday table when you want another vegetable side without using stovetop space.

For more holiday side dish ideas, try my roasted butternut squash or butter-roasted corn on the cob.

Harvest Barn Country Markets Episode Note

This episode featured an Ontario turnip from Harvest Barn Country Markets, where I found so many great local ingredients over the years. That mention is part of the original episode context and my history with the recipe.

For more about the turnip itself, see my related review: Ontario Turnip at Harvest Barn Country Markets.

Final Thoughts

That is how to roast turnip for a simple, tender and lightly browned side dish. It is easy, comforting and perfect for fall, winter and holiday dinners.

Be a Champion in Your Kitchen, and Eat Deliciously!

The post How to Roast Turnip + Video appeared first on Cooking with Kimberly.

In this episode, I show you how to cut a whole raw turkey into breasts, thighs, drumsticks, wings and a carcass for stock. This makes the turkey easier to brine, easier to season, and often faster to cook for Thanksgiving, Christmas, Easter or any big family dinner.

Watch: How to Break Down a Whole Uncooked Turkey into Parts

Watch my demonstration, then follow the step-by-step breakdown below. You can also watch this turkey breakdown tutorial on YouTube.

Why Break Down a Whole Uncooked Turkey?

A whole turkey is beautiful on the holiday table, but cutting it into parts gives you more flexibility. The pieces can cook more evenly, the breasts and dark meat can be handled according to their own timing, and the carcass, neck and giblets can be saved for stock, gravy or soup.

This is also a smart way to handle a large turkey if you are cooking for a smaller household. You can cook what you need now, freeze pieces for later, and still get all the usefulness of the bones and trimmings.

Before You Start: Food Safety and Setup

Work with a cold turkey, a large clean cutting board, and sharp knives. Keep your hands, board, sink area and tools clean, and have bowls, pans or bags ready for the different turkey parts before you begin.

In the original episode, I rinsed the turkey. Current food safety guidance generally recommends avoiding rinsing raw poultry because splashing water can spread bacteria around the sink and counter. If you do rinse poultry, clean and sanitize the sink, counter, cutting board and surrounding area thoroughly afterward.

When you cook the turkey pieces later, use a food thermometer. Turkey pieces should be cooked to a safe internal temperature of 74 degrees C / 165 degrees F, checked in the thickest part of each piece, according to Health Canada’s safe internal cooking temperature guidance.

What You Get from One Whole Turkey

From one whole uncooked turkey, you can usually break it down into:

• 2 turkey breasts
• 2 turkey thighs
• 2 turkey drumsticks
• 2 turkey wings
• 1 turkey carcass for stock, soup or gravy
• Neck and giblets, if included, for gravy, stock or another recipe

Ingredients

• 1 whole uncooked turkey, about 19 lb / almost 9 kg in this episode
• Neck, giblets and organs, if included inside the turkey cavity

Equipment

• Large cutting board
• Sharp boning knife or fillet knife
• Sharp chef’s knife or Santoku knife
• Kitchen towels or paper towels
• Bowls, pans or trays for the turkey pieces
• Freezer bags or containers, if storing pieces for later
• Food thermometer for cooking the turkey later

How to Break Down a Whole Uncooked Turkey Step by Step

Remove the Neck and Giblets

1. Place the cold uncooked turkey on a large clean cutting board.
2. Check inside the turkey cavity and remove the neck, giblets and any organs packaged with the bird.
3. Set the neck and giblets aside for gravy, stock or soup. The neck can also be frozen for later.

Remove the Leg Quarters

4. Start with one leg. Cut through the skin between the breast and the leg to expose the joint.
5. Pull the leg away from the body and bend it back until the ball joint releases.
6. Cut close to the body, following the natural joint, to remove the whole leg quarter with the thigh attached.
7. Repeat on the other side.

Remove the Turkey Breasts

8. Find the breastbone in the centre of the turkey.
9. Cut down along one side of the breastbone, keeping the knife close to the bone.
10. Follow the ribs with your knife, lifting the breast meat gently as you cut it away from the carcass.
11. Keep some skin attached to the breast if you want crispy skin when roasting.
12. Repeat on the other side to remove the second turkey breast.

Remove the Wings

13. Pull one wing away from the body to find the joint.
14. Cut through the joint and surrounding fat to remove the whole wing.
15. Repeat with the second wing.

Separate the Drumsticks and Thighs

16. Place one leg quarter skin-side down on the cutting board.
17. Look for the natural line of fat and the joint between the drumstick and thigh.
18. Cut through the joint to separate the drumstick from the thigh.
19. Repeat with the second leg quarter.

Save the Carcass

20. Do not throw away the turkey carcass. It is excellent for stock, soup, gravy or broth.
21. If you are not using it right away, wrap it well and freeze it for later.

What to Do with the Turkey Parts

Once the turkey is broken down, you can brine, roast, grill, smoke or freeze the pieces separately. The breasts can be cooked gently to keep them juicy, while the thighs and drumsticks can handle a little more time and deeper seasoning.

The wings, carcass, neck and giblets are valuable, too. Use them for turkey stock, gravy, soup or stuffing flavour. For a related tutorial, see my how to boil turkey neck and giblets, which is especially useful when you want gravy or broth for a holiday meal.

This method is especially helpful for holiday cooking because you can prepare the turkey parts ahead of time and plan the oven space around your side dishes, stuffing, squash, potatoes and gravy.

Kimberly’s Tips for Breaking Down Turkey

• Use very sharp knives. A dull knife makes the job harder and less safe.
• Let the joints guide you. You are usually cutting between bones, not hacking through them.
• Keep the turkey cold while you work.
• Move slowly and keep your hands out of the path of the knife.
• Package pieces separately if you plan to freeze them.
• Save the carcass, neck and giblets for stock, soup or gravy.

Serving Ideas

Breaking down a turkey gives you plenty of options. Roast the breasts for a smaller holiday dinner, cook the thighs and drumsticks for dark meat lovers, or brine the pieces before roasting for extra flavour.

Serve your turkey with classic holiday sides like mashed potatoes, stuffing, roasted squash, corn, gravy, cranberry sauce and vegetables.

Final Thoughts

That is how to break down a whole uncooked turkey into parts. It is a useful kitchen skill that helps you make the most of the whole bird, whether you are cooking for Thanksgiving, Christmas, Easter or stocking the freezer for future meals.

Be a Champion in Your Kitchen, and Eat Deliciously!

The post How to Break Down a Whole Uncooked Turkey into Parts + Video appeared first on Cooking with Kimberly.

Whether you are making tacos, chili, pasta sauce, cabbage rolls, stuffed peppers, casseroles or quick weeknight dinners, browned ground beef is often the first step.

This is a very simple tutorial, and that is exactly the point. If you already know how to brown ground beef, beautiful. If you are learning, you are in the right kitchen.

Watch: How to Brown Ground Beef

How to Brown Ground Beef

In this episode, I am using about 1 lb of lean ground beef. Since lean ground beef does not release as much fat as regular ground beef, I add a little oil to the skillet first to help keep things from sticking.

If you are using regular or medium ground beef, you may not need extra oil. You will likely have more fat to drain off once the beef is cooked.

What Kind of Ground Beef Should You Use?

You can brown any kind of ground beef using this same basic method, but the fat content changes what to expect in the pan.

Lean or extra-lean ground beef usually releases less fat, so I often add a little oil to the skillet to help keep it from sticking at the beginning. It is tidy, practical and great for tacos, pasta sauce, stuffed peppers, casseroles and meal prep.

Regular or medium ground beef has more fat, which can bring extra flavour and richness. However, it will usually release more fat as it cooks, so expect to drain the pan before you add seasonings, sauces or other ingredients.

If you are making something where the beef is one part of a saucy dish, lean ground beef is often easy to work with. If you want extra richness and do not mind draining, regular ground beef can be delicious too.

Ingredients:

• About 1 lb lean ground beef, fully thawed
• About 1 tbsp cooking oil, if needed
• Sea salt, to taste
• Freshly ground black pepper, to taste

Equipment:

• Large skillet or frying pan
• Wooden spoon, spatula or meat chopper
• Plate or bowl, if draining
• Paper towel, if needed for excess fat

Instructions:

1. Make sure your ground beef is fully thawed before you begin. Frozen ground beef can be cooked from frozen, but it is more difficult to break apart evenly.
2. Place a large skillet over medium-high heat and let it warm properly.
3. If you are using lean ground beef, add about 1 tbsp of oil to the skillet.
4. Add the ground beef to the hot skillet. It should sizzle when it hits the pan.
5. Use a wooden spoon or spatula to break the beef into smaller chunks as it cooks.
6. Continue breaking the meat apart until it forms small crumbles.
7. Season with salt and pepper while the beef cooks, working the seasoning through the meat.
8. Cook until the beef is browned and no longer pink. For food safety, ground beef should be cooked thoroughly to 160 degrees F / 71 degrees C, according to USDA safe minimum temperature guidance.
9. If there is excess fat in the pan, drain it off before using the beef in another recipe.
10. Use the browned ground beef in tacos, chili, pasta sauce, stuffed peppers, cabbage rolls, casseroles or your favourite ground beef recipes.

Kimberly’s Ground Beef Notes

For this video, I was browning the ground beef to use in hard tacos. That is why I used a little peanut oil, but you can use another cooking oil that suits the recipe you are making.

Lean ground beef makes this process a little tidier because there is usually less fat to drain. Regular ground beef can have great flavour, but you will often need to pour off extra fat before adding seasonings, sauce or other ingredients.

The same basic method works for other ground meats too, including ground pork, ground chicken and ground turkey. Just make sure each type of ground meat is cooked thoroughly and safely before serving.

What to Make with Browned Ground Beef

Once you know how to brown ground beef, you have a head start on so many meals.

• 

  Ground beef tacos

• Ground beef taco salad
• Chili
• Stuffed peppers
• Cabbage rolls
• Nachos
• Ground beef quesadillas
• Shepherd’s pie
• Beef-flavoured Asian rice
• Quick freezer meal prep

Tips for Better Browned Ground Beef

• 

  Start with a hot skillet so the beef sizzles instead of steams.

• Break the meat apart as it cooks for even crumbles.
• Season while cooking so the flavour works through the beef.
• Drain excess fat before adding sauces or spice blends.
• Use lean ground beef when you want less cleanup.
• Use regular ground beef when you want more richness and do not mind draining.

Ground Beef Recipes + Reviews Playlist

If you are looking for more ground beef ideas, open the playlist below for more Cooking With Kimberly recipes and reviews.

That is how you brown ground beef for tacos, chili, pasta sauce, stuffed peppers and all kinds of easy meals.

Be a Champion in Your Kitchen, and Eat Deliciously!

The post How to Brown Ground Beef + Video appeared first on Cooking with Kimberly.

In this episode, I make corn on the cob in the oven instead of boiling it. I cut the cobs in half so they fit neatly in a smaller casserole dish and take up less room on a holiday plate.

This is an easy side dish for Thanksgiving, Christmas, Easter, Sunday dinner or any meal where you want corn without fussing over a pot of boiling water.

Watch: How to Cook Butter-Roasted Corn on the Cob

You can also watch this butter-roasted corn on the cob video on YouTube.

Butter-Roasted Corn on the Cob Recipe

Type: Side Dish / Vegetable
Prep Time: Approximately 10 minutes
Roasting Time: Approximately 30 minutes
Yield: 6 half-cob servings, depending on how many ears of corn you use

Ingredients:

• 3 ears corn on the cob, husks and silk removed, or as many as fit your baking dish
• Butter, enough for greasing the dish and basting the corn
• Fresh parsley, minced, to taste
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Parmesan cheese, optional

In the video, I use fresh parsley from the garden and season the corn by feel. Use enough butter to grease the baking dish, dot over the corn and baste again partway through roasting.

Equipment:

• Sharp knife
• Cutting board
• 9-inch square casserole dish, or similar baking dish
• Aluminum foil
• Pastry brush or spoon for basting
• Tongs

Preparing the Corn:

1. Preheat the oven to 350°F / 177°C.
2. Remove the husks and silk from the corn.
3. Trim the ends if needed, so the cobs fit in your baking dish.
4. Cut each cob in half. This makes the portions easier to fit on a busy holiday plate.
5. Butter the baking dish generously.
6. Arrange the corn halves in the dish in a single layer or as evenly as possible.

Seasoning and Roasting:

7. Dot the corn with butter.
8. Sprinkle with freshly ground black pepper, sea salt and minced fresh parsley.
9. Add Parmesan cheese if desired.
10. Cover the dish with foil.
11. Roast at 350°F / 177°C for about 20 minutes.
12. Remove the foil carefully. Baste the corn with the melted butter in the bottom of the dish.
13. Add a little more butter if desired.
14. Return the corn to the oven for about 10 more minutes, or until tender but still pleasantly crisp.
15. Before serving, roll each piece of corn in the seasoned butter at the bottom of the dish.

Why Roast Corn Instead of Boiling It?

I am reluctant to boil corn because I find it can get waterlogged. Roasting keeps the corn tasting fresh and lets it hold onto a little crispness.

The butter in the bottom of the casserole dish melts with the parsley, salt and pepper. Then, when the corn is ready, you can roll each piece through that seasoned butter before serving.

Why Cut the Corn in Half?

Holiday plates are already crowded with turkey, dressing, potatoes, gravy and all the fixings. A full cob of corn can be a lot on that plate.

Cutting each cob in half gives everyone corn on the cob without taking over the whole dinner. It also helps the pieces fit neatly in a smaller baking dish.

What to Serve with Butter-Roasted Corn on the Cob

This corn is beautiful with turkey, roast beef, chicken, ham, pork or a vegetarian holiday spread. It also works for summer dinners when fresh corn is at its best.

Serve it with mashed potatoes, roasted vegetables, stuffing, gravy, salad or warm rolls. If you like a salty finish, add a sprinkle of Parmesan cheese before roasting or just before serving.

• Browse more corn recipes.
• Explore our Thanksgiving recipes.
• Find more Christmas recipes.
• See our Easter recipes.

Kimberly’s Corn Notes

This butter-roasted corn on the cob is super simple, but it tastes wonderful. The butter, salt, pepper and parsley give you everything you need.

The corn stays crisp and fresh-tasting, and the parsley adds a pretty little green fleck with a gentle fresh flavour.

Before serving, do not forget to roll each piece in the butter at the bottom of the dish. That is where all the good flavour is waiting.

Enjoy your butter-roasted corn on the cob, and keep that holiday plate deliciously manageable.

Be a Champion in Your Kitchen, and Eat Deliciously!

The post How to Cook Butter-Roasted Corn-on-the-Cob + Video appeared first on Cooking with Kimberly.

This is a plain and simple roast beef dinner, made the traditional way. I wanted the flavour of the beef to speak for itself, and Mom was making Yorkshire puddings with the drippings, which is always a very good reason to keep things classic.

Our roast was half of an eye of round, about 1.72 kg, which was plenty for three people with leftovers. You can use the same method for a larger roast, but the timing will change, so use a meat thermometer and cook to your preferred doneness.

Watch: How to Cook Eye of Round Roast of Beef

You can also watch this eye of round roast of beef video on YouTube.

Eye of Round Roast of Beef Recipe

Type: Main Dish / Beef
Prep Time: Approximately 10 minutes
Searing Time: Approximately 8–12 minutes
Roasting Time: Approximately 1 hour, depending on the size of the roast and desired doneness
Resting Time: At least 5–8 minutes
Yield: Approximately 3–6 servings, depending on roast size and portions

Cooking note: The roast in the video was approximately 1.72 kg. Cooking time will vary depending on the exact size, shape, starting temperature and desired doneness. A meat thermometer is the best guide.

Ingredients:

• 1 eye of round roast of beef, or half roast, about 1.72 kg in the original episode
• Approximately 1 1/2 cups all-purpose flour, for dredging
• Salt, to taste
• Black pepper, to taste
• Cayenne pepper, to taste
• Paprika, to taste
• 3–4 tablespoons canola oil, or another high-smoke-point oil
• Roasted vegetables, optional, for serving
• Horseradish, gravy or pan drippings, optional, for serving

In the video, I season the flour by feel with salt, pepper, cayenne and paprika. The goal is a lightly seasoned flour coating, not a heavy batter.

Eye of Round Roast Step-by-Step Photos

Equipment:

• Large, heavy-bottomed frying pan
• Roasting pan or oven-safe pan
• Tongs
• Meat thermometer
• Aluminum foil, for tenting if needed
• Sharp carving knife
• Cutting board or platter

Preparing and Browning the Roast:

1. Preheat the oven to 425°F / 218°C.
2. Heat a large, heavy-bottomed frying pan over high heat. Add the oil and let it get hot enough to sear the beef.
3. In a shallow dish, combine the flour with salt, pepper, cayenne and paprika.
4. Dredge the roast on all sides in the seasoned flour. Coat it evenly, then pat off any excess flour.
5. Place the roast in the hot pan. You should hear a strong sizzle.
6. Let the roast brown for a few minutes before moving it. Do not keep checking it, or the crust may tear away.
7. Turn the roast carefully with tongs, rolling it away from you so hot oil does not splash toward you.
8. Brown the roast evenly on all sides.

Roasting the Beef:

9. Transfer the browned roast to the oven.
10. Roast at 425°F / 218°C for about 5–8 minutes to give the outside a strong start.
11. Reduce the oven temperature to 325°F / 163°C.
12. Continue roasting until the beef reaches your preferred doneness. Start checking early, especially if you have browned the outside well.
13. If the outside is browning too quickly, tent the roast lightly with foil.
14. Remove the roast from the oven and let it rest for at least 5–8 minutes before slicing.

Slicing and Serving:

15. Do not slice the roast immediately. Resting gives the juices time to calm down inside the meat.
16. Use a very sharp knife and slice the roast on a slight bias.
17. Serve the end slices to anyone who prefers more well-done beef.
18. Serve slices from the centre to anyone who prefers beef more rare.
19. Only slice what you need right away. Keeping the rest of the roast intact helps it stay moist.
20. Serve warm with roasted vegetables, Yorkshire pudding, horseradish, gravy or pan drippings.

Why Sear Eye of Round Roast First?

Eye of round is a lean cut, so a good crust helps build flavour. The seasoned flour coating browns in the hot pan and gives the roast a beautiful exterior before it finishes in the oven.

The sear also gives the roast a head start. Once the outside is browned, the oven can finish the centre more gently at 325°F / 163°C.

Use a Meat Thermometer

In the video, I cook the roast until it is medium in the centre, knowing it will rise a little more as it rests. That carryover heat matters, especially with a lean roast.

Cook the beef to your preferred doneness and follow current food-safety guidance for your area. Insert the thermometer into the thickest part of the roast, away from the pan and any pockets of fat.

If you like your roast more well done, use the end slices. If you like it more rare, slice from the centre.

Rest Before Slicing

Resting is one of the most important steps. If you cut into the roast as soon as it comes out of the oven, the juices will run out and the meat can become dry.

Let the roast sit at least 5–8 minutes. Then slice only what you need for serving. The unsliced portion will stay juicier for seconds or leftovers.

What to Serve with Eye of Round Roast of Beef

This roast is perfect for a Sunday dinner, holiday meal or special occasion. In the episode, Mom made Yorkshire puddings, and I served the roast with roasted vegetables.

You can also serve it with mashed potatoes, gravy, horseradish, buttered vegetables, a crisp salad or warm rolls.

• Browse more beef recipes.
• Explore our roasting recipes.
• Find more Thanksgiving recipes.
• See our Christmas recipes.

Kimberly’s Roast Beef Notes

This roast turned out moist, juicy and beautifully beefy. The crust was simple but delicious, and the flavour of the beef came through.

The fat on the roast helped keep everything moist and flavourful as it rendered. The result was a straightforward roast beef dinner with a gorgeous browned crust and tender slices.

If you want drippings for gravy or Yorkshire pudding, this is a lovely roast to make. Just keep the seasoning simple and let the beef do its job.

Enjoy your eye of round roast of beef, and save those drippings for something delicious.

Be a Champion in Your Kitchen, and Eat Deliciously!

The post How to Cook Eye of Round Roast of Beef + Video appeared first on Cooking with Kimberly.

In this review, I show the ham in its packaging, talk through what comes with it, and chat with Mom about why spiral sliced ham is so helpful when you are trying to get a full holiday dinner on the table.

Historical note: This review was originally filmed with a ham purchased through Harvest Barn Country Markets. Availability, packaging and ordering details may have changed since the original episode, so check directly with the producer or retailer for current information.

Watch: Web Chef Review: Schinkel’s Legacy Honey Glazed Spiral Sliced Ham

You can also watch my Schinkel’s Legacy ham review on YouTube.

About This Honey Glazed Spiral Sliced Ham

The ham in this episode was a Schinkel’s Legacy Honey Glazed Spiral Sliced Ham. In the video, I mention that Schinkel’s was an Ontario producer and direct viewers to the company’s website for more information.

The ham came in netting, with a honey glaze packet and instructions included inside the package. It was already spiral sliced, which is one of the big reasons Mom and I liked it for a holiday table.

As Mom points out in the video, having the ham already sliced saves you from struggling with a large fork and carving knife while everyone is waiting to eat. It also makes the ham easier to arrange neatly on a serving platter.

What We Noticed

• The ham was smoked and had a smoky flavour.
• It came with an included honey glaze packet.
• The slices were thin and even.
• The spiral slicing made it easier to serve and platter.
• The size appeared to be approximately 10–12 lb.
• It was a practical main dish for a holiday feast.

I especially liked that the slices were already cut thinly enough for serving and for sandwiches. Mom loved that much of the slicing work had already been done, which matters when you are also managing side dishes, timing and the rest of a holiday meal.

See the Recipe: Honey Glazed Spiral Sliced Ham

After reviewing the packaged ham, Mom and I prepared it with apple cider, warm spices and the included honey glaze packet. Get the full cooking method here: How to Cook Honey Glazed Spiral Sliced Ham + Video.

The recipe post includes updated reheating notes for a fully cooked, ready-to-eat spiral sliced ham, along with tips for keeping it moist, glazing near the end and using the leftovers.

Cooking and Serving Notes

In the original review, I discuss heating the ham flat-side down in a roasting pan, covered with foil, and glazing near the end. Because heating instructions can vary by product and packaging, always follow the directions supplied with your own ham.

A spiral sliced ham is a helpful holiday shortcut because it gives you a generous main dish without the carving stress. You can heat it gently, glaze it near the end, and serve neat slices for dinner.

It is also useful after the main meal. Thin slices work beautifully for sandwiches, breakfast plates, soups and quick leftovers, especially when you are still recovering from all the holiday cooking.

Kimberly’s Review

This Schinkel’s Legacy Honey Glazed Spiral Sliced Ham looked like a lovely option for a holiday feast. The included glaze made it simple. The slices were nice and thin. The smoked ham also looked easy to serve beautifully.

Mom and I were both looking forward to trying it. It became the ham we used in our full holiday cooking episode.

Original episode sponsorship/context: This review was connected with Harvest Barn Country Markets. That is where this ham was purchased for the original Cooking with Kimberly episode.

Check out the full recipe, enjoy your holiday ham, and make good use of those leftovers.

Be a Champion in Your Kitchen, and Eat Deliciously!

The post Web Chef Review: Schinkel’s Legacy Honey Glazed Spiral Sliced Ham appeared first on Cooking with Kimberly.

Butternut squash has that familiar pear shape, creamy beige skin and gorgeous bright orange flesh. When they are plentiful in the fall, I love roasting one for dinner and saving some of the cooked flesh for another recipe.

In this episode, part of the squash is for dinner with Mom, and the rest is destined for butternut squash and tiger nut rolls. One squash, more than one delicious use!

Watch: How to Roast Butternut Squash

Enjoy this episode of Cooking with Kimberly, then follow the written recipe below.

You can also watch my butternut squash cooking video on YouTube and leave your questions or comments there.

How to Roast Butternut Squash Perfectly

There is no need to peel the squash for this method. Roast the halves with their skins on, then scoop out the soft flesh or serve portions for everyone to scoop themselves.

• Type: Vegetable side dish
• Prep time: About 10 minutes
• Roasting time: About 60–90 minutes; larger squash may take longer
• Oven temperature: 350°F / 175°C
• Yield: 1 roasted butternut squash; servings depend on its size and how you use it

Ingredients

• 1 butternut squash
• Olive oil — enough to lightly coat the squash
• Salt — to taste
• Black pepper — to taste, optional
• A light sprinkle of cayenne pepper — optional
• Cooking spray or additional oil — for the roasting dish

Optional serving additions: Butter, maple syrup, brown sugar, cinnamon or nutmeg.

Note: The video uses seasonings by eye rather than measured quantities. If you are roasting the squash for a sweet baking recipe, leave out the pepper and cayenne unless those flavours suit what you are making.

Instructions:

1. Preheat your oven to 350°F / 175°C.
2. Wash the squash thoroughly under running water and dry it. Use a clean vegetable brush if needed; do not use soap.
3. Place the squash on a stable cutting board. Carefully trim off the stem end, then cut the squash in half lengthwise with a sturdy, sharp knife.
4. Use a spoon to scoop out the seeds and stringy flesh from the rounded cavity. Set the seeds aside if you would like to roast them for a snack.
5. Lightly grease a roasting dish or rimmed baking sheet. Arrange the squash halves cut-side up.
6. Rub the halves with olive oil, including the exposed flesh. Season with salt and, if using, black pepper and a little cayenne.
7. Roast for approximately 60–90 minutes, checking after an hour. The squash is ready when a knife slides easily into the thickest part. Larger squash may need longer.
8. Remove the squash from the oven. Serve in portions with butter if desired, or scoop the flesh out of the skins for another recipe.

How to Tell When Roasted Butternut Squash Is Done

The tenderness test matters more than the clock. Squash vary in size and thickness, so one may be ready before another.

Slide a knife into the thickest part of the squash. It should pass through easily, with no firm resistance. The flesh should scoop away from the skin readily, and the exposed surface may have lovely browned patches.

In the video, I checked after an hour. However, the squash was not quite tender enough. After another half hour, it had the soft texture I wanted.

Simple Seasonings or a Sweeter Finish

Olive oil, salt, pepper and a little cayenne are beautiful here. Roasting brings out the squash’s sweetness, so it does not need much fuss.

For a sweeter finish, try a drizzle of maple syrup or a sprinkle of brown sugar. Cinnamon and nutmeg also work nicely, particularly when you are serving it with a holiday meal.

You can add butter at the table, too. Sometimes that simple combination of tender squash, butter and salt is exactly what you want.

Ways to Use Roasted Butternut Squash

This is more than a side dish. Once you have tender roasted squash ready, there are plenty of ways to put it to work.

• Serve it alongside dinner: Cut the roasted halves into portions for Thanksgiving, Christmas or a simple autumn supper.
• Mash it: Scoop out the flesh and mash with your favourite seasonings.
• Bake with it: Use the cooked flesh in breads or rolls, following your chosen recipe.
• Make gnocchi: Roasted squash can be used in a squash gnocchi recipe.
• Fill ravioli: Mash and season the flesh for a homemade pasta filling.
• Make soup: Blend the roasted flesh into a comforting squash soup.

If you are curious about another squash variety, read What Is Mashed Potato Squash?. You can also explore more squash recipes and information from the Cooking with Kimberly archives.

Save Those Butternut Squash Seeds

Do not automatically throw the seeds away! Separate them from the stringy flesh and save them for a roasted seed snack.

In the video, I also mention saving seeds for planting. Keep in mind that saved seeds may not produce squash identical to the parent, particularly if different squash varieties grew nearby.

Kimberly’s Kitchen Notes

I love a recipe that gives you something delicious for tonight and a head start on tomorrow. Roast the squash, enjoy some with dinner, and put the rest toward your next kitchen creation.

The method is simple, but do give your squash enough time. That soft, sweet flesh is worth waiting for!

Looking for more seasonal inspiration? Browse our October Food Holidays & Events.

Be a Champion in Your Kitchen, and Eat Deliciously!

The post How to Roast Butternut Squash Perfectly + Video appeared first on Cooking with Kimberly.