A classic holiday duo according to Lysanne O’Bomsawin

Lysanne O’Bomsawin, chef and owner of Québénakis caterer, reveals the secrets of two family recipes: turkey stuffed with venison and apples, then cranberry jelly sauce.

Turkey stuffed with venison and apples

Ingredients

• 1 10 lb turkey
• 1 cup of water
• 2 cups crusty bread, cut into small pieces (about 2 slices)
• 1/2 lb venison (or farmed deer) chopped
• 3 apples, peeled, cored and cut into chunks
• 1/3 cup coarsely chopped pecans
• 60 ml calvados or apple vodka
• 1 egg
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• Salt and pepper
• 60ml maple syrup

Preparation

1. Preheat the oven to 325°F. Pour a cup of water into the bottom of the roasting pan. Add the turkey and bake.
2. Mix all the ingredients for the stuffing in a large bowl and, after two hours of cooking (so halfway through), stuff the turkey. Return to the oven for another two hours or until the temperature in the thigh reaches 180°F.
3. At the end of cooking, glaze the turkey with the maple syrup and serve.

Cranberry sauce in jelly

Ingredients

• 1 package 3 oz cherry jelly (Jell-o)
• 1 cup boiling water
• 1/2 cup cold water
• 1/2 cup orange wedges (juice and zest)
• 1/4 cup sliced ​​almonds
• 1 can of cranberry sauce
• 1/2 cup finely chopped celery

Preparation

1. Dissolve the cherry jelly in boiling water. Add cold water. Cool until partially set.
2. Incorporate the other ingredients.
3. Spoon into a 4-cup baking dish or dish and chill until firm.
4. Serve with the turkey.