I think it would be safe to say that turkey still rules the day as the most traditional centerpiece for the Canadian Christmas dinner. Canada is a country with a very diverse background, so we enjoy a mix of cuisines and traditions from all over the world. Although that festive foul remains the center focus, other dishes on the table are undoubtedly reflecting how Canadian tastes are changing.
The fact that people are travelling more, our knowledge of food has expanded dramatically. Its all about flavor now, which has led us to more exotic spices and ingredients. We have become much more sophisticated in our approach to preparing food.
Other changes at the holiday table are a result of the large numbers of people who have opted to become vegetarian or people by choice or health reasons need gluten-free dishes. If you are preparing your holiday meal around these different ways of eating or requirements, it will mean being more thoughtful about what you prepare.
Another noticeable shift has come with the desserts served after the big meal. The days are gone, for most part, for the traditional, heavier desserts. These choices used to consist of mincemeat pies, steamed puddings or fruitcake to name a few. The trend now is leaning more to lighter, fruity and creamy flavors such as lemon.
The big thing is, no matter what your meal entails, enjoy it to the fullest as this time, day and year will never come again. Once again, we opted to have stuffed turkey breast instead of roasting the whole bird. The ‘seeded’ crust added a new dimension that we really enjoyed.
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- 454 grams fresh asparagus spears
- 100 grams smoked gouda
- 1/2 cup Panko crumbs
- 1/2 cup large, rolled oats
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 Tbsp EACH chia & flax seeds
- 1 Tbsp EACH garlic powder, onion powder, fresh rosemary
- 1 tsp salt
- 1 large egg + 1 Tbsp water
- 1/4 cup flour
- 900 gram whole turkey breast, boneless/skinless
- 100 grams deli ham, thinly sliced
Ingredients
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- Trim asparagus stems & steam, slightly in microwave. Shred Gouda cheese. In a food processor, combine panko crumbs, oatmeal, 4 kinds of seeds, spices & salt; pulse slightly.
- Set out 3 large plates. Add flour to the first one, beat egg with 1 Tbsp water in the second one. The third one is for your pulsed mixture. Preheat oven to 325 F. Butter a large piece of heavy foil, making a circle about the same size of turkey breast.
- Keeping the whole breast intact, flatten slightly to create uniform thickness. Coat breast on both sides with flour, then egg wash and lastly in the seed mixture. Coat completely, INSIDE & OUT (the seed mixture acts like a thin layer of bread stuffing).
- Place breast on foil & layer one side with half of the ham, asparagus & cheese; repeat again with remaining filling. Place other side of breast on top so your filling is enclosed. If necessary, use some toothpicks to secure stuffed breast during roasting time. Cup sides of foil fairly close to meat.
- Roast, covered for 2 hours, remove top piece of foil & continue to bake another hour or until 185 F. is reached on a meat thermometer. Remove from oven & allow to rest for a few minutes before slicing.