The Thanksgiving roast with a twist

By on October 24, 2010
Bored of baking the traditional cranberry, mashed potato and gravy stuff?  This practical recipe works with the bird of your choice; chicken or turkey,  whichever fits your oven!
The Roast
2 cloves garlic pressed
2 tsp  salt
1 tsp cinnamon
1/4 tsp ground coriander seed
1/4 tsp ground cumin
2 tbs olive oil
1 tbs chili paste (preferably without sugar)
1.5 kilos chickenPreheat oven to 220 °C. Prepare a rack to roast the chicken on and lower the shelf in the oven so the chicken will be sitting right in the middle of the oven.Mix everything except the chicken in a small bowl until combined. Wash the chicken inside and out and trim any excess skin or fat. Tuck the wing tips under the chicken. Pat dry with paper towels and spread the spice mixture all over the inside and outside of the chicken. Some prefer to separate the skin from the meat near the entrance to inside of the chicken and spread the mixture in between so the breasts are nice and flavorful.Place the bird on the rack and slow roast until the temperature of the thickest part of the thigh is around 100 °C. (Prick with a thermometer for cooking)

Remove the chicken from the oven and transfer to a plate and tent with foil for 10 minutes.


3 c cubed semi-stale mult-grain bread
1 stalk celery diced
2 shallots diced
1/2 c cooked and drained sausage
1/2 c chopped dried cherries
1/2 tsp salt
1/2 tsp ground coriander seed
1/4 tsp ground cumin
1/8 tsp ground cloves
1/2 to 3/4 c low sodium chicken stock
1 tbs olive oil

Preheat oven to 425 °C, and grease a 9 x 9 baking pan.

Combine the bread, celery, shallots, sausage, and cherries in a bowl. Sprinkle the salt and spices on top and toss well to coat evenly. Drizzle the chicken stock over the mixture while stirring. I tend to like my stuffing very moist, so I add enough stock so the bread is well saturated, but not mushy. Drizzle the olive oil on top and toss to coat.

Empty the stuffing into the baking pan. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 7-10 minutes or until the top layer of stuffing is crisp. If your oven is big enough, you can put this into the oven towards the tail end of the chickens cooking time then brown the top while the chicken rests.

Boiled or Baked Potatoes

10 medium or small sized potatoes, baked or boiled and peeled
1/2 tsp rock salt and pepper to taste

Caramelized Brussels Sprouts with Pomegranate Molasses

1 tbsp olive oil
2 shallots sliced thinly, crosswise
4 c shredded brussels sprouts
2 tbsp pomegranate molasses
Salt and pepper

Heat the pan over high heat until hot. Add the oil and then the shallots, quickly fry until fragrant. Add the brussels sprouts and saute until they are wilted and bright green. Add the pomegranate molasses and season with salt and pepper. Toss to coat evenly and serve immediately.

About Tokyo Families