Thanksgiving takes place Monday, and now that many Canadians can finally reunite with friends, depending on which territory or province you live in, it’s time to catch up with the more low-key gatherings of the past year. A harvest festival, Thanksgiving or Thanksgiving as French Canadians call it, falls on the second Monday in October. We asked a few of the Canadian staff for their favorite holiday dishes and topped the list with a few that are hits on both sides of the border year after year. Here you will find everything you need for a delicious Thanksgiving Celebration on New York Times Cooking.
Start your meal with one of Canada’s most delicious creations: shelled oysters. Choose varieties from the Maritimes like Malpeques and Irish tip oysters Prince Edward Island, or eat west with Fanny Bay Where Chef’s Creek Oysters of British Columbia. This simple mignonette sauce is all it takes to bring out their best brine.
Tony Li, a software engineer for the New York Times, brought this dish to meet his girlfriend’s family for the first time at a Thanksgiving dinner in Vancouver, British Columbia. The couple chose this Ali Slagle recipe because it is simple to prepare and easy to transport. “His uncle Curtis gave him his seal of approval, and just like that, I was in the family!” he said. “Since then, it has been an essential aperitif.”
Recipe: Tomato skewers
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The Indigenous peoples of Canada were the first to celebrate the harvest. This recipe by Chef Sean Sherman, made with hand-harvested wild rice that tastes of pine forests and clear northern lakes, is a nod to those early gatherings of thanks.
Many will celebrate the holidays with roast turkey, but if you don’t need an Instagram moment of browned whole bird on a platter, consider this recipe from Melissa Clark. The brined bird is flared so the thighs braise while the breast meat roasts, a step that ensures even cooking and faster results.
Has surviving a pandemic zapped your kitchen motivation? You can always whip up a festive dish that evokes the flavors of the North. Maple syrup and butter salmon duos in this easy recipe by Geneviève Ko. It’s an amazing dish that’s ready in under 30 minutes.
Recipe: Maple salmon
Everyone will be raving about this vegetarian Wellington from Alexa Weibel. The browned pastry contains a savory mushroom center, enhanced by onions and nuts caramelized with apple cider – a mix that is autumnal, festive and hearty at the same time. A few easy substitutions for puff pastry, butter, and egg can also make the dish entirely vegan.
Recipe: Wellington Mushroom Vegetarian
Discover hundreds of others Thanksgiving vegetarian recipes at the New York Times kitchen.
Tired of the same old greens? Try this nifty recipe from Chef Meeru Dhalwala and Vikram Vij of Vij’s Restaurant in Vancouver, British Columbia, which uses a lightly spiced coconut milk to temper the texture of the kale. The pickled vegetables are then instantly seared. Sam Sifton, who brought the recipe to The Times, calls it “a dish of unusual flavor.”
Recipe: Coconut kale
Find more Thanksgiving Side Dish Recipes at the New York Times kitchen.
Tally Abecassis, audio producer for The Times of Montreal, discovered this recipe from Samantha Seneviratne when she learned the hard way that Halloween pumpkins don’t cook pumpkins. “Don’t be fooled by the title,” she said of this cornbread. “It’s a piece of cake.”
Recipe: Pumpkin and Maple Cornbread
“Pumpkin pie is by far my favorite thing about Thanksgiving,” said April Zhong, SEO analyst for New York Times Cooking based in Whistler, BC. This particular recipe, she said, is one that always impresses wherever she takes it. Melissa Clark uses mashed fresh butternut squash instead of pumpkin. If brandy isn’t your thing, skip it or try Canadian whiskey instead.
Recipe: Pumpkin brandy pie
Sometimes all you need to end a meal on a sweet note is seasonal fruit topped with a little crunch. This simple dessert from Samantha Seneviratne has a crunchy oatmeal and pecan filling. Vjosa Isai, Times news assistant in Mississauga, Ont., Recommends it for Thanksgiving as “a simple and satisfying post-turkey dessert.” Just be sure to add a dollop of ice cream, she says.