Thanksgiving

Hot take: while we love turkey, for us a holiday dinner is all about the sides.

The classic French-Canadian meat pie was reimagined in 1981 as a Thanksgiving side, and we’re all for it. This stuffing is cooked mostly on the stovetop, freeing up your oven for other baked dishes. Simplify your prep by toasting the bread the day before and storing in a covered container at room temperature until ready to use.

We retrieved this jiggly gem from 1977, and (spoiler alert) it’s still a favourite. Our moulded version makes a stunning centrepiece.

Inspired by the fancified grilled cheese of the early 2010s, this creamy mac and cheese is coated with three types of cheese and sweet roasted squash for a seasonal take on our favourite pasta dish. Roast the squash a day or two in advance, then refrigerate until needed. Gently stirring in the cheese without melting it will give you a deliciously gooey effect when serving.

We’ve spruced up our sprouts with this sheet pan recipe from 2019. Brussels sprouts and shallots are roasted with savoury pork belly as its fat is rendered. When everything is nice and tender, it gets tossed with a sweet and tangy vinaigrette for a spectacular meat-and-veg side dish.