Spirits Canada: a Thanksgiving Celebration

TORONTO, Oct. 3, 2016 /CNW/ - The nip of fall in the air means a return to heartier stews, tender pot roasts, root vegetables and warm apple crisp. The harvest season produce – beets, broccoli, cabbages, carrots, potatoes, tomatoes and squash provide a lush pallet for chefs to choose from.  This bumper crop of autumn fruits and vegetables offer a range of intense flavours that cry out for a robust beverage to complement the rich spiciness of these more robust dishes.

The key ingredients of Canadian Whisky – wheat, corn and rye – are also part of fall's bounty.  What could be a more perfect complement to autumn menus?  Tip:  Whisky is great as a marinade for strong meats was well!

"Chef Corbin's Canadian Whisky Stuffing"
A recipe that adds a touch of Canadian Spirits to your Thanksgiving
Yield- 10 servings

Ingredients

  • ½ bacon, cut into ½ inch pieces
  • 1 cup onion, chopped fine
  • 1 cup celery, diced fine
  • 2 tablespoons extra virgin olive oil
  • ½ LB Chorizo sausage (raw)
  • 1½ cups apples, diced small (2 skin-on apples)
  • ½ cup dried Apricots, rough chopped
  • Pinch of nutmeg
  • Pinch of ground cinnamon
  • 1 tablespoon, chopped fresh sage
  • ½ cup chopped fresh parsley
  • 14 cups sourdough bread diced
  • 1½ cups apple juice
  • 1 cup chicken stock
  • ¼ cup Canadian Whisky
  • 1 ½ cups pecans, chopped and toasted
  • Salt and Pepper to taste

Directions

  1. Pre-heat the oven to 350-degrees.
  2. Preheat a large skillet over medium heat.  Place the cut bacon, diced onion and celery into the pan and cook for 5-6 minutes. 
  3. Remove the cooked bacon, onion and celery mixture from the pan and set aside.  Using the same skillet, sauté the sausage meat in the olive oil until cooked through; approximately 6 minutes.  Remove the cooked sausage from the heat and allow it to cool slightly.
  4. In a large bowl, combine the cooked bacon mixture and the cooked sausage meat along with the diced apples, dried apricots, nutmeg, cinnamon, fresh sage and parsley.
  5. Add the diced sourdough bread to the mixture along with the apple juice, chicken stock, Canadian Whisky and toasted pecans.
  6. Gently toss all of the ingredients together and season the stuffing with salt and pepper.
  7. Transfer the stuffing to a non-stick or greased loaf pan and bake inside the oven for 30 minutes or until set and golden brown.

About Corbin Tomaszeski  (www.chefcorbin.ca)
Chef Corbin is an Executive Chef and Food Network Celebrity Chef. Host of Incredible Food Race, Restaurant Takeover and Dinner Party Wars on Food Network Canada.

Jesson + Co. proudly represents Spirits Canada. Jan Westcott, President of Spirits Canada is available to talk about the importance of the fall harvest and Canadian farmers in the production of one of Canada's heritage industries.  He can also recommend great food pairings and talk about ways to include Canadian Whisky cocktails in all your fall entertaining.
www.spiritscanada.ca

SOURCE Spirits Canada

For further information: on Canadian Spirits please contact: Monica Garcia, Director, General Manager, Jesson + Company Communications Inc., mgarcia@jessonco.com, www.jessonco.com


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