HAPPY THANKSGIVING DAY!
For the last 66 years, Canada has celebrated Thanksgiving Day on the second Monday in October. It’s one of those holidays that tend to bring families together, both physically and emotionally. Unfortunately, though, in this highly technological age, it seems as if we have become more connected digitally than emotionally.
We have now entered into our Autumn season with all its breathtaking fall foliage. Part of Canada’s appeal is it’s four seasons that offer changing landscapes and temperatures. Fall also represents a time of change. As nature bursts with its fabulous fall foliage, it gives us a little bit of extra time to make the most of what we have left in this year before the grand finale.
I, for one, have always loved the changing seasons. That’s not to say that I like freezing cold and slippery roads but that I have come to understand the important role each one plays in the ‘big picture’. When Brion and I initially landscaped our property, careful consideration was given to what plants were planted. Over the years it has developed into a beautiful tapestry of color through our growing season.
Growing up on the farm, Fall was an especially busy time with the grain crops being harvested, garden vegetables being canned, frozen or just stored for use over the coming months. So much needed to be done before winter would set in. As a teenager it all just seemed like a lot of work. Even as hard as my parents worked at making a living from farming, I think they felt a real sense of satisfaction in what they were able to achieve. I realize now that even without being aware of it the visual beauty of the farmland at harvest was imprinted on me forever.
Most of us here in Canada, have far more things to be grateful for than not. I have fond memories of my wonderful parents, carefree childhood days with my siblings, having enjoyed a successful career, a loving husband, our home, the many wonderful world travels we have been able to enjoy together, but above all we are both in relatively good health. It is so important to just take the time and appreciate the blessings in our lives and make every day count.
For our Thanksgiving meal I am preparing a turkey, bacon & apricot pie. Should be good!
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- 1 Tbsp olive oil
- 200 gm (about 6 slices) bacon, chopped
- 1 large onion, finely chopped
- 225 gm mushrooms, sliced
- 1 Tbsp fresh lemon thyme, finely chopped
- 3 Tbsp butter,
- 3 Tbsp flour
- 2 cups milk
- 2 cups turkey broth
- 700 gm (about 4-5 cups) turkey, cooked cut into bite-sized pieces
- 170 gm dried apricots, sliced
- 450 gm (2 sheets) frozen puff pastry, thawed
- 1 egg, beaten with 1 Tbsp water for egg wash
- 1/2 tsp coriander
- 1/2 tsp cumin
- salt & pepper to taste
Ingredients
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- Heat the olive oil over medium-high heat in a large skillet. Add the bacon & cook until slightly crispy. Remove from pan with a slotted spoon to paper towel & set aside.
- Add the onion to skillet & sauté over a low heat until soft but not colored. Add the mushrooms & cook until soft & any liquid has evaporated, add thyme; set aside.
- Melt butter in skillet, then add the flour & stir over heat for 1 minute. Remove from the heat, gradually add the milk a little at a time, stirring well. Return to heat & bring to a boil; add turkey broth & stir. Simmer for 2-3 minutes; add seasonings.
- Add bacon, turkey, apricots & mushroom mixture to the sauce. Stir well.
- Preheat oven to 400 F.
- Roll 1 sheet of puff pastry to fit a DEEP 9-inch pie dish. From the second sheet of puff pastry cut pastry designs of your choice for top crust.
- Spoon filling into pie dish & top with pastry designs. Brush pastry with egg wash & place in oven.
- Bake for 30-40 minutes or until pastry is golden brown & filling is piping hot. Remove from oven & allow to cool slightly before serving.
- Don't hesitate to use your own spice combination in place of the coriander & cumin.
- Spiced cranberries make an extra special condiment for this meal.
