* This post is sponsored by Lonsdale Quay Market. All opinions expressed are that of My Kitchen Love. 

It feels way too early to be writing about Thanksgiving. Whether it’s because it feels as though my twins JUST started pre-school, or that Lucy recently had her 1st birthday, I can’t seem to wrap my head around the fact that Thanksgiving is slightly more than 2 weeks away (2!). I wish I was writing about the amazing Indian Summer we’re having, but we’re not so let’s just drop that topic for now. I will tell how excited I am to bring you 2 side dishes sponsored by Lonsdale Quay Market. I am a fan supporting local and all things community based and Lonsdale Quay is all about that. From their SummerFest series including hosting regular free outdoor events (yoga, etc.) Lonsdale Quay is certainly a place to feel apart of the community. I hope you find the recipes for Brussels Sprouts Au Gratin and Sausage and Currant Stuffing perfect for any turkey festivities you have planned that may bring your “community” together. The Market is a great place to find holiday ingredients!

The Market is a great place to shop. It offers the convenience of 80 specialty stores and is completely kid-friendly! A free ballroom, lots of outdoor space for the kids to run and spy on boats, birds, and seals, it’s easy to let a morning pass by. There are number of restaurants and a brewery as well. I also got the mini pumpkins there for this shoot. Most of the ingredients from the recipes was purchased at the Market. Special thanks to COBS Bread, Kin’s Farm Market, Bowen Island Pizza Company (sells cheese and charcuterie), Sharky’s Chophouse, and Margitta’s Flowers for the ingredients and props!

Brussels Sprouts are so polarizing it’s crazy. They’re packed with Vitamin C (which has me eating them by the bowlful so I don’t catch the new school year plagues) and other essential vitamins and minerals, plus a bit of iron making them excellent for growing kids. Apparently that still doesn’t make them good for my husband. Here I mixed them with an apple, some mustard, lemon juice and garlic before topping with a cheddar cheese breadcrumb mixture.

I had never seen stuffing served this way before, but after I went a bit crazy with recipe research (specifically on BBC Good Food, see recipe inspiration here) I knew I had to make it. This discovery makes me fairly bummed out that I’ve never been in England or Scotland for Christmas or “Brits-giving” (since Thanksgiving is an entirely North American event, the Brits of course created their own holiday for feasting around Fall Harvest). Hopefully one day I can make it back and see how one of my Great Aunts makes stuffing. Back to the dish. This stuffing is packed with flavours. Currants, sausage, and all the usual Thanksgiving flavour boosters like celery, onion, and sage. Can we just pause for a minute about how it’s wrapped in BACON?!

If you live in North Vancouver, or are over here visiting Lonsdale Quay Market is sure to be nice family outing and a fun way to shop for Thanksgiving dinner ingredients.

Lonsdale Quay Market will be holding a giveaway from September 26th to October 9th, 2016 where you can pick up a post card at 3 participating vendors to enter to win a $200 shopping spree! All the details can be found here.

Does your background hold any holiday traditions that aren’t common in North America? I’d love to hear about them. It’s great to keep a tradition, but have a new spin on it.

Samantha

Yields 6

Essential Thanksgiving Side Dishes - Brussels Sprouts Au Gratin & Currants and Sausage Stuffing

Brussels Sprouts and Apple with Cheesy Breadcrumbs and Sausage and Currants Stuffing for 2 easy side dishes.

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

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Ingredients

Brussels Sprouts:
• 3/4 lbs (approx. 340 Grams) brussels sprouts, trimmed and halved
• 1 Granny Smith Apple, chopped into 1" pieces
• 1 garlic clove, minced
• 1 tbsp dijon mustard
• 1 tbsp lemon juice
• 1/2 cup grated cheddar cheese (I used old white cheddar)
• 1/2 cup Panko breadcrumbs
• 2 tsp fresh thyme leaves (or 1 tsp dried)
Stuffing:
• 1 tbsp olive oil
• 1 celery stick / rib, finely chopped
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 2 links Italian Sausage, casings removed and roughly chopped
• 1/2 cup dried currants (or cranberries)
• 4 x 1" thick slices of country or French bread, torn into small pieces or blitzed in a food processor
• 3 tbsp chopped fresh sage leaves, plus 10 whole leaves for lining pan
• 1/4 cup chopped fresh parsley leaves and tender stems
• 1 large egg
• salt and pepper
• 10 slices of bacon

Instructions

Brussels Sprouts:
1. Preheat oven to 400° F. In an 8 x 8 oven proof dish (casserole) mix together brussels sprouts, apple pieces, garlic, mustard, and lemon juice. Season lightly with salt and pepper.
2. In a small bowl mix together breadcrumbs, cheddar cheese, and thyme leaves. Scatter over top of brussels sprouts.
3. Cover with foil and bake for 15 minutes. Remove foil and continue to bake for 15-20 minutes more until top is golden brown. *
Sausage and Currants Stuffing:
4. Preheat oven to 375° F.
5. Line the bottom of a loaf pan (mine was approx. 9" x 5" around the top) with parchment paper. Line the pan bacon slices saving 2-3 for the top, alternating slices with whole sage leaves.
6. Heat oil in a small skillet and cook celery, onion and garlic until starting to soften. Place in a bowl and allow to cool slightly. Add chopped sausage meat, currants, bread pieces, sage, parsley, and egg. Season with salt and pepper. Mash thoroughly together (easiest way to do this with your hands). Place mixture in loaf pan and press down. Cover with remaining bacon pieces.
7. Bake for 40-50 minutes. Invert onto a baking sheet lined with non-stick paper and bake at 425° F for 15 minutes or until bacon is crispy.
8. Slice and serve.
Notes:
9. * brussels sprouts can be placed in fridge and reheat at a lower temperature the next day.

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https://www.mykitchenlove.com/essential-thanksgiving-side-dishes/

This post is sponsored by Lonsdale Quay Market. My Kitchen Love has been compensated monetarily and with product. All opinions expressed are 100% mine own.