Best of Bridge: 5 Thanksgiving tips and a recipe

Thanksgiving is a time for people to get together around a delicious home-cooked meal.

But preparing that meal can be very stressful.

Two members of Best of Bridge, a cookbook series that curates the best recipes Canadian home cooks have to offer, stopped by BC Almanac to share their secrets for stress-free meal preparation.

Mary Halpen, an original member of the eight friends that started the cookbook series,said it's important to enjoy both cooking and spending time with one's family.

Julie Van Rosendaal, a food writer and new member of Best of Bridge, agreed.

"I think there's too much pressure these days on really wowing your company," she told BC Almanac host Michelle Eliot.

"Just having people at the table is what matters."

Here are their tips for a great Thanksgiving:

1. Make it a potluck

"For the most part people are stressed out about having all these dishes to juggle and timing them so they're all done at the same time...and you're maybe cooking for more people than you're used to," Van Rosendaal said.

"What we do is whoever's hosting does the turkey, and everyone brings sides."

2. Spatchcock your turkey

For those who choose not to put in stuffing: "Cut the spine out of the turkey and lay it flat...butterfly it essentially, and it will roast in about a quarter of the time," Van Rosendaal said.

She said it will take an hour to an hour and a half to cook that way, and will have a crispy skin and be easy to carve.

3. Get creative with veggies

Halpen said that many people feel like they have to eat "traditional" vegetables like turnips or brussel sprouts but people often overcook those.

"There are recipes where you can split them and fry them with bacon fat, and they're really tasty. There are newer ways to cook vegetables."

4. Prepare ahead of time

Van Rosendaal said there are several dishes that can be prepared ahead of time.

"I like doing a kale and brussel sprouts salad. It won't wilt, you can toss it and keep it in the fridge.

"Your cranberry sauce you can do ahead of time, your pumpkin pie you can do ahead of time, even mashed potatoes you can peel yourpotatoes and cut them up and put them in the water and just have them in the pot on the back burner all day until you need to turn it on and turn them into mashed potatoes."

"Or you can mash them and keep them warm in a slow cooker."

5. Use a slow cooker

Van Rosendaal said small turkeys could be cooked in a slow cooker.

"You won't get the crispy skin, but the meat is crazy moist. You don't need to do anything except cram the turkey in, put the lid on, add some stock if it makes you feel better...put it on low for six toeighthours, and you have some incredible, moist turkey meat."

Kale and brussels sprout slaw recipe

Dressing

• 1/4 cup olive oil
• 2 Tbsp lemon juice
• 2 Tbsp apple cider vinegar
• 1 Tbsp grainy or Dijon mustard
• 1 Tbsp honey or brown sugar

Salad

• 1 small bunch kale
• 8 large Brussels sprouts
• 1 small apple, diced
• 1/3 cup crumbled feta
• 1/3 cup chopped pecans, toasted

Dressing: In a small bowl or jar, shake or whisk together the oil, lemon juice,vinegar, mustard and honey.

Salad: Pull the kale leaves off the stalks, discard the stalks and stack and thinly slicethe leaves. Halve the Brussels sprouts lengthwise and thinly slice, discarding thestem ends. Put the sliced kale and Brussels sprouts in a bowl. Add the apples andfeta, drizzle with dressing and toss to combine. Serve topped with pecans. Serves 6.

To hear the full interview with Mary Halpen and Julie Van Rosendaal, listen to the audio labelled: Best of Bridge members talk cooking over the years, Thanksgiving meals