Though the COVID-19 pandemic may have put a damper on 2020 Thanksgiving celebrations, many Canadians will still be gathering at a table full of food come Oct. 12.
Thanksgiving dinner is arguably the central part of the holiday and it can certainly be stressful for the person tasked with preparing it.
READ MORE: Calgary restaurants offering Thanksgiving takeout options
To help those hosting Thanksgiving feasts, Global News Morning Calgary is sharing some of our anchors’ and reporters’ favourite recipes.
Scroll down to see recipes from Global News Morning Calgary.
Tips for a safe Thanksgiving amid COVID-19
In her Sept. 24 address, Alberta’s Chief Medical Officer of Health Dr. Deena Hinshaw said it’s best to keep Thanksgiving gatherings “within your established cohorts of up to 15 people outside your household.”
“Smaller is safer,” she said. “This is not the time for large gatherings.”
She did additionally suggest having one person plate everyone’s meals so people aren’t sharing utensils, having pre-portioned meals, considering takeout or having guests bring their own food.
WATCH: Infectious disease specialist Dr. Lynora Saxinger with advice on making safe Thanksgiving plans during the pandemic.
Dallas Flexhaug’s Slow Cooker Mushrooms
Ingredients:
- 3 packages of pearl button mushrooms
- 1 cup of Extra Virgin Olive Oil
- 1 cup of soy sauce (I use China Lily brand)
Instructions:
Wash mushrooms. Add all ingredients to slow cooker and put on low setting for 6-8 hours.
Serve as a side dish or as an appetizer with baked brie and French bread.
Jordan Witzel’s peanut butter and banana pancakes for Thanksgiving day breakfast
Ingredients:
- 1 banana
- 2 eggs
- ½ cup peanut butter
- 2 tsp cinnamon
- ¼ teaspoon baking soda
Instructions:
Mix all the ingredients in a blender.
Cook pancakes in a frying pan on low heat.
While cooking, fry up frozen mixed berries for a topping.
Serve pancakes with Nutella between the stack and warmed berries on top.
Bindu Suri’s cheesy scalloped potatoes
Ingredients:
- 3 or 4 tablespoons butter
- 1 small white or yellow onion, thinly sliced
- 3 large garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- Salt and pepper
- 3 pounds red potatoes
- 2 cups grated cheddar cheese
- 1 cup grated parmesan cheese
Instructions:
Preheat oven to 350 F
Sauté the onion and garlic with butter. Add flour and cook for one minute on medium-low. Whisk in milk and reduce heat to low. Add milk slowly and let simmer for 1-2 minutes until sauce thickens.
Spread one layer of potato slices into the bottom of a lightly greased baking dish. Top with sauce and sprinkle with half of the cheese. Repeat layers, ending with the cream sauce on top.
Bake in oven until potatoes are tender, 45 to 60 minutes.
Leslie Horton’s stovetop chocolate cake
Ingredients:
- 1 cup flour
- 2 tsp cocoa powder
- 1/2 cup sugar
- 1/4 cup oil
- 2/3 tsp baking soda
- 1/4 tsp salt
- 2/3 tsp apple cider vinegar
- 1/2 tsp vanilla essence
- 2/3 cup water
Instructions:
Prepare foil coil (snake) on the bottom of a large pot.
Fill the pot with enough water to cover foil and bring water to a boil.
Combine all ingredients in a cake pan.
Place cake pan into the large pot, placing on top of foil coil, and cover with a lid.
Reduce heat to low and steam for 23 minutes.
Matthew Conrod’s cranberry sauce
Ingredients:
- 2 packs of cranberries
- 2 tbsp of orange zest
- 2-3 cinnamon sticks
- 2 cups of orange juice
- 2 cups of brown sugar or sugar
- 2 cups water
Instructions:
Put everything in a pot and bring to a boil.
Let sauce simmer for an hour or until it thickens.
Let sauce cool and refrigerate until use.
Sarah Offin’s tomato aspic
Ingredients:
- 1 jug (1.89L) Mott’s Clamato extra spicy
- 4 packets of gelatin
- 1 can of Clover Leaf cocktail shrimp
Instructions:
Put about a cup of the Mott’s Clamato juice into a saucepot and slowly heat it just until the point of boiling, and then slowly add the gelatin and stir until dissolved.
Combine liquid with the rest of the juice and put it in a mould.
Drain the shrimp and add to mould.
Put in the fridge and give the shrimp a quick stir if you can after about 30 minutes as the aspic is starting to thicken.
Leave overnight (or at least five hours) to set.
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