In a previous blog entry I talked about different stuffing flavours and ingredients to change up the festive turkey.

I thought it would be helpful to give you a guide to cooking the turkey and deciding whether to stuff or not to stuff.

Stuffing the bird will definitely give you a great tasting stuffing. As the turkey roasts and the juices begin to flow, they soak in the stuffing for a deliciously flavoured side that can make or break a scrumptious turkey dinner- NO pressure!

This is my favourite part of the whole holiday celebration meal. If I could have a plate full of stuffing and hit all my food groups I would be first in line!

This is a recipe I make at home. All I have to do is use a portion of the mixture (no measuring each time), add the wet ingredients and then bake. I love them and when I feel I want to change it up I add a different dried fruit, or I will make the mixture without fruit and when I am making the muffins up I add fresh fruit to the mix such as blueberries, grated apple, or a fruit and nut mixture. It has served me well so I hope it will do the same for your family.

I love a challenge and Maria, the host of Breakfast Television here in Atlantic Canada, called me up with a great one! She asked if I could prepare a 3 course “gourmet” style meal for 4 people, under $40? I was pretty confident that it was certainly possible, especially since I was allowed the basics such as salt, pepper, oil, and vinegar - everyday ingredients that would already be in a home kitchen pantry.

In the Winter issue of Inspired by Compliments Magazine that are in stores now, I mention a recipe for a White Chocolate and Whisky Croissant Bread Pudding that I absolutely love! I was taught this gorgeous recipe by my friend, colleague and Chef mentor Olaf Mertens, many years ago while I was working as a Pastry Chef in Mississauga, Ontario. The recipe has changed slightly but my cravings for this winter dessert haven’t!