This year was our third Thanksgiving holiday in Canada.
Although we always thought it important to prepare something and sit down to reflect the achievements of the year, this year we decided to celebrate as close to the Canadian way as possible.
2018 was the year we conquered our Permanent Residence. It was the year I finally got back to work without having to worry about attending college here. And it was the year that our little dog Syrah joined us here in Canada.
We had so much to thank, right?
So I looked into how Canadians celebrated the holiday, and especially what they ate.
At first glance, it does not look anything different to us Brazilians, after all, we love to eat turkey at Christmas. But here's a traditional recipe that makes all the difference.
It is customary to stuff turkey with bread dipped in chicken broth and other ingredients. This super simple detail brings an amazing taste to the bird.
This is because when roasting, the turkey's meat is absorbing all the seasonings of the wet bread and the result is a fragrant meat.
And it looks like it's nothing too elaborate, it takes ingredients from our day to day.
Peru Stuffed To The Canadian Fashion
- 1 Peru clean and temperate
- 1 / 2 Bread Nib
- 1 Celery Stem
- 1 Onion
- 1 Xic of Chicken Broth
MISE EN PLACE
Chop the onion and celery.
Cut the bread into cubes
Mix bread, onion, celery, broth and desired amount of parsley.
Stuff the turkey with the mixture
Bake at 160. The cooking time will vary by the size of the bird. In general, they are 40 minutes per kilo.
Note: If you buy a turkey that comes with built-in thermometer, you do not have to worry about the cooking time. Simply remove it from the oven when the thermometer indicates it is ready.
If your turkey does not have a thermometer, to make sure it is ready, you can insert a thermometer into the thickest part of the thigh. The temperature between 80º and 84º indicates that the bird is at the point to be consumed.