Vancouver chefs share four stress-free Thanksgiving recipe ideas

Skip the stress this Thanksgiving by opting for an easy-to-prepare selection of dishes.

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There are a host of local restaurants and food outlets offering tasty meal kits and fully prepared bundles in order to help you skip the stress this Thanksgiving.

But, if you’re looking to get your hands dirty with home cooking this holiday, the best way to avoid any kitchen meltdowns is to opt for easy-to-prepare dishes. With this in mind, we asked four Vancouver chefs and restaurant teams to share a few deliciously simple recipes to gather around on Oct. 11.

From a one-pan turkey dinner to a sweet apple tart, here’s what they served up.


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One-pan Southern turkey dinner

Created by: Chef Karl Gregg of Rosie’s BBQ & Smokehouse

1 skin-on turkey breast from Rossdown Farms or another local farm

Small bunch of thyme, rosemary, parsley and sage

1 tsp (5 mL) seasoning salt

1/2 tsp (2.5 mL) paprika

3 cups (750 mL) baby potatoes

2 cups (500 mL) Brussels sprouts, halved and trimmed

8 baby carrots, peeled and halved

4 tbsp (60 mL) olive oil

1/4 lb (114 g) butter

Salt, kosher

Pepper, fresh ground

1 cup (250 mL) chicken stock

3 tbsp (45 mL) all-purpose flour

Lightly season Cast iron pan with olive oil. Preheat oven to 350 degrees. Place herbs and peeled garlic under turkey breast in cast iron pan.

Pat top of turkey dry with paper towel, rub butter over turkey breast under skin and then season with salt, pepper, seasoning salt and paprika liberally over top.


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Toss Brussels sprouts, carrots and potatoes in olive oil and season well with salt, pepper, place in cast iron pan around turkey. Bake until Turkey is golden brown and temperature reads 165 degrees on meat thermometer, approx. 1 hour.

Remove Turkey from pan and vegetables to serving dishes, keep vegetables warm in oven and rest turkey on counter for 10-15 minutes. Place skillet over medium heat, and scrape pan to loosen all bits of from bottom. Sprinkle with flour and cook for 1 minute, add chicken stock and whisk well for 3 minutes until slightly thickened, strain if necessary and serve.

Serves 1-4. 

Rosemary lemon sheet pan veggies                                               

Created by:Tractor at Home

1 cup (250 g) butternut squash, peeled and seeds removed, cubed


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1 cup (250 g) yams, peeled and diced in one-inch chunks

2 rainbow carrots, peeled and halved lengthwise and cut on bias into 3/4-inch strips

1 1/2 cups (375 g) multicoloured potatoes diced into approx. 1-inch chunks

1/2 cup (125 g) red onion, peeled, cut into 1-inch wedges

1 tbsp (15 mL) fresh rosemary, removed from stem and finely chopped

2 tbsp (30 mL) olive oil

Salt and pepper, to taste

1/2 lemon

Preheat oven to 425F. Mix all ingredients in a large bowl until well combined. Place veggies and half lemon on a parchment-lined baking sheet with even spacing. Roast in oven for 20-25 minutes until veggies are soft. Remove from oven and squeeze caramelized lemon over veggies and serve.

Serves four.

Brown sugar pumpkin pie

Created by: Chris Janik, pastry chef at Bacchus Restaurant


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1/2 cup (125 mL) brown sugar

1 tbsp (15 mL) corn starch

1/4 tsp (1 mL) cinnamon

1/2 tsp (2.5 mL) salt

1/4 tsp (1 mL) ginger

1/4 tsp (1 mL) nutmeg

1 small can (15 oz) pumpkin puree

3 eggs

2 tbsp (30 mL) condensed milk

1 cup (250 mL) cream

2 x 7-inch pre-made pie crust


Mix the sugar, starch, and spices together, add pumpkin puree and combine. Add eggs, condensed milk and cream and stir until combined.

Place the parchment paper inside the bottom of the pie shell and place the pie weights to prevent the dough to “dome”. Make sure the weights — you can also use uncooked rice — are nicely pressed inside the bottom and the sides of the pie shell.

Bake the shell at 180C for 20 minutes with weights then carefully remove the weight and continue baking for another 10-15 minutes until golden brown. Cool.


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Pour in the pumpkin filling and bake at 180C for about 30 to 40 minutes. The middle should be still a little jiggly but almost set. Cool and slice into individual pieces. Enjoy!

Makes 2 7-inch pies. 

Dulce de Leche apple tart

Created by: Sic Kim, executive chef at The Teahouse

Dulce de Leche

1 can (300 mL) condensed milk

Place the can in a pot and fill with water until fully submerged, simmer for five hours, then cool down. Make sure the can is always covered with water by monitoring continuously.


1 box (397 g) Tenderflake

1 egg, beaten

Cut the pastry sheet into six equal pieces. Brush the dough with egg wash and place on a baking tray lined with parchment paper.

Tart filling

5x Granny Smith apples, peeled, cored and sliced

300 mL prepared Dulce de Leche

Zest of two lemons

In a mixing bowl, use the spatula to fold in the sliced apples, Dulce de Leche, lemon zest and mix until evenly distributed. Mount in the centre of each portion of the puff pastry. Bake in the oven at 425F for 15 minutes or until golden brown.

To serve, place each portion of the tart on a plate. Scoop vanilla ice cream or gelato on each.

Serves six.



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