Thursday, October 4

Thanksgiving Dinner, The Sunshine Style

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Oct 4, 2018

Thanksgiving Dinner, The Sunshine Style

 

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The Thanksgiving long weekend is almost here! As we celebrate everything we’re thankful for this past year and the smell of pumpkin pie fills our homes; we can’t help but think that the Ski season is only a month away! In no time, we’ll be back on the snowy slopes of Banff Sunshine Village enjoying the longest season in the Canadian Rockies.

 

With more snow in the forecast for Sunshine, we’re most grateful for being home of Canada's Best Snow, and for all of YOU who come and share our passion for skiing and snowboarding year after year.

 

With so many meals to be made this weekend, we know Thanksgiving can be hard sometimes. So, if you’re looking for a Thanksgiving menu that will give your family and friends something to be absolutely thankful for, we got you covered!

 

This year, Abraham Mannakuzhil, Executive Chef at Banff Sunshine Village, has baked the perfect menu idea for an epic holiday feast. Savour the best of Canada flavours with this bountiful menu that serves four people. It includes a delicious Stuffed Chicken Breast and Chicken Gravy, Maple and Sage Roasted Roots, Bacon Brussel Sprouts and Mushrooms, and, of course, a Creamy Mashed Potato.

 

 

 1. Stuffed Chicken Breast and Chicken Gravy

 

STUFFING

Ingredients:

- Large Croissant- 4 Pcs
- Garlic chopped- 1 Tbs
- Shallots Chopped- 2 Tbs
- Large carrot Diced- 1 Pcs
- Celery Diced- 4 stems
- Chopped thyme- 1tsp
- Chopped rosemary- 1tsp
- Chopped sage- 1tsp
- Chicken stock- ½  cup
- Butter – 3 Tbs

- Salt and Pepper- to taste
 

Method:

1. Diced the baked croissant.
2. Add butter in a thick bottom sauté pan.

3. Add chopped garlic, shallot, diced celery and carrot into the pan and sauté until translucent.
4. Add diced Croissant to the mixture followed by chopped herbs. Then, add chicken stock and mix. Salt and pepper to taste.

 

CHICKEN

Ingredients:
- 6oz chicken breast- 4 pcs
- Stuffing
- Salt and pepper- to taste
- Oil- 4 Tbs
- Cling wrap
 

Method:

1. Take a sharp knife and make a pocket from head to tail of the chicken breast.
2. Insert as much as stuffing the pocket can hold, season with salt and pepper.
3. In a piece of cling wrap roll each stuffed chicken breast individually and tie both ends.
4. Poach the rolled chicken breast at 80C water for 15 minutes.
5. Remove from poaching liquid, open cling wrap, season chicken breast again and sear until golden brown in a cast Iron pan.

 

CHICKEN GRAVY

Ingredients:
- Chopped garlic- 1 tbs
- Chopped shallot- 2 tbs
- Chopped thyme- 1 tsp
 - Brown Chicken stock- 1 Ltr
- Butter – 200gm
- Cornstarch – 1 tbs

 

Method:

1. Sauté shallot garlic in 1 tbs melted butter.

2. Add chicken stock and reduce to 300ml.

3. Make a cornstarch slurry and add to boiling stock to thicken.
4. Finish with chopped thyme and seasoning, then incorporate rest butter without splitting.

 

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2. Maple Sage Roasted Roots

Ingredients:
- Carrot Diced- 100gm
- Purple Yam Diced- 100gm
- Yam diced- 100gm
- Parsnip diced- 100gm
- Maple syrup- 1tbs
- Canola Oil- 4 tbs
- Chopped sage- 1 tbs
- Salt and pepper- to taste

 

Method:

1. Steam or boil all root vegetable separately to al dente.
2. Bring all Ingredients together, mix thoroughly.

3. Spread on a baking sheet and bake in a 350F preheated oven for approximate 15 to 20 minutes until it gets some colour.

 

 

 3. Bacon Brussel Sprout and Mushrooms

Ingredients:
- Bacon chopped-200gm
- Brussel sprout- 200gm
- Mushroom- 50gm
- Salt and pepper- to taste
- Sherry vinegar- 1 tbs
- Oil- 4 tbs

 

Method: 

1. Sauté the chopped bacon until close to crispy.

2. Steam or boil Brussel sprout until al dente.
3. Add mushroom to Bacon and cook until all juice is evaporated, drain excess fat.
4. Add Brussel sprout to the pan, season with salt and pepper. Deglaze with sherry vinegar.

 

 

 4. Mashed Potato

Ingredients:
- Yellow flesh Potato- 2 Lb
- Milk- 1 cup
- Butter – 2 Tbs
- Roasted Garlic paste- 1tsp

 

Method:

1. Steam or boil peeled and diced potato until tender.
2. Boil milk with roasted garlic and butter. Add salt and pepper to taste.
3. Mix potato with milk mixture until nice and creamy.


 

There are a million wonderful things to be thankful for, no doubt. With recipes, we guarantee you’ll be even thankful for the leftovers.

If you’re enjoying Thanksgiving the Sunshine Style with your friends and family this year, share your pictures by tagging us on Facebook or Instagram.