Written by: Anna Carroll
The Annual Thanksgiving Feast is almost here! On October 3, we did a LIVE presentation, where we made a few turkey day favourites. You can find the video here. Like what you see? Read more to find a couple of twists on your favourites with Monogram - Truffled Mashed Potatoes and a Sausage Stuffing that’s also gluten-free!
Monogram has a variety of ranges to meet your needs; whether it’s induction or gas, they have a cooktop for you. With a beautiful and sleek design, precise temperature control and connectivity capability, Monogram will help you deliver delicious and gorgeous meals.
We had a poll on our Instagram (@taappliances) for you to decide on your favourite Turkey Day side dish. It was a close race between mashed potatoes and stuffing, so we made both! Join us live on our website Thursday, October 6 to see how you can transform these dishes into brand-new delights!
Truffled Mashed Potatoes
Serves 2-4
When working with truffle oil, a little goes a long way and strength can vary by brand - make sure to start slow. You can always add more, but you can’t take it out!
Ingredients
- 5 pounds of potatoes (we used a mix of white and russet potatoes), peeled and chopped
- Salt
- 2 tablespoons chives, finely chopped
- 1-2 tablespoons truffle oil
- 1 cup whole milk
- 2-3 Stems from thyme and rosemary
- White pepper
- 6-8 tablespoons butter, cubed and cold
Equipment
Directions
Peel and chop the potatoes. Put into the stock pot and cover with cold water. Salt well. Bring to a boil over high heat and cook until soft but not mushy - about 10-15 minutes.
In a small pot, combine the milk and herb stems while the potatoes cook. Bring to a low simmer.
Drain the potatoes* and return to the pot over low heat. Stir constantly to release some of the water and dry the potatoes. Remove from heat.
Add the butter a little at a time and strain half the milk mixture into the potatoes. Mash with the potato masher or hand mixer, adding more butter and milk until the desired texture is reached.
Stir in the truffle oil and finely chopped chives. Add salt and pepper to taste. Enjoy warm!
*Be sure to keep some starchy potato water for that gravy!
Grain-Free Sausage Stuffing
Serves 4-6
You’ll hardly miss the bread in this flavour-packed stuffing that has all of the smells and texture of traditional stuffing without all the starch! Make it vegan by replacing the ground meat with a meatless crumble or add a larger amount and variety of meaty mushrooms.
Ingredients
- 1 pound ground meat (turkey, pork, or a sausage mixture)
- 2 cups white or cremini mushrooms, sliced
- 1 onion, finely diced
- 1-2 stalks of celery, peeled and finely diced
- 2 cups butternut squash, peeled and diced
- 1/2 - 1 cup chicken stock or water
- 2 teaspoons rosemary, finely chopped
- 1 teaspoon thyme, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon mixed herbs or poultry seasoning (savoury, oregano, marjoram, basil)
- Cooking oil
- ¼ cup nuts or seeds (pine nuts, pecans, pumpkin seeds or sunflower seeds) - optional
- 1 cup apple, diced - optional
- Salt to taste
- Pepper to taste
Equipment
Directions
Preheat the oven to 375F.
Heat 1-2 teaspoons of oil in a large pan over medium heat. Add the ground turkey and a pinch of salt. Cook until browned. Add the onion and celery and cook until softened, about 5 minutes. Add the herbs and seasoning and cook for 1-2 minutes.
Deglaze the pan with a bit of stock or water. Add the mushrooms and squash. Increase heat and cook for about five more minutes and season with salt. Stir in apple and nuts or seeds if using.
Place in the oven for 15-20 minutes until the top is browned.