ATCO Blue Flame Kitchen: A slow and sweet Thanksgiving

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2 cups (500 mL) chopped onions

1 1/2 cups (375 mL) thinly sliced celery

1/4 cup (50 mL) butter

1 tbsp (15 mL) sage, crumbled

1/2 tsp (2 mL) marjoram, crumbled

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) freshly ground pepper

1/4 tsp (1 mL) savoury, crumbled

1/4 tsp (1 mL) thyme, crumbled

12 cups (3 L) bread cubes, lightly toasted

1/4 cup (50 mL) chopped fresh parsley

1 1/2 cups (375 mL) chicken stock

In a large frypan, sauté onions and celery in butter until tender, about 5 minutes. Stir in sage, marjoram, salt, pepper, savoury and thyme. Combine vegetable mixture with bread cubes and parsley. Pour stock over bread mixture and toss to combine. Spoon mixture into a slow cooker. Cover and cook on high heat setting for 1 hour. Reduce to low heat setting and continue cooking for 2 to 3 hours, stirring every hour. Serves 10.


1 pkg (12 oz / 340 g) cranberries

1 3/4 cups (425 mL) cranberry juice

3/4 cup (175 mL) honey

1 tbsp (15 mL) grated orange peel

2 cinnamon sticks (4 inches/10 cm each)

1 bay leaf

1/8 tsp (0.5 mL) cloves

Dash salt

Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until berries pop and sauce is thickened. Remove cinnamon sticks and bay leaf; cool. Cover and refrigerate for up to 4 days. Makes 2 cups (500 mL).

ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Calgary Herald’s food section. For tips on cooking, food safety or household matters, email bfkanswerline@atco.comor visit us at

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