Autumn feels like the start of a new year. Kids are back in the swing of things, fall fairs become weekend getaways, Grey Cup parties are being planned and the puck drops for a new hockey season. However, the greatest joy of fall is gathering to give thanks with family and friends. Crank up the grill and celebrate one last backyard bash before Old Man Winter arrives.

TIPS: 1 Place stuffing in turkey for a traditional Thanksgiving feast.

2 Want to really “wow” your guests? Add a small can of drained, roughly chopped oysters to your dressing.

3 Use this dressing in place of mashed potatoes on your favourite shepherd's pie recipe.

SPICY SAUSAGE AND CASHEW STUFFING I

F YOU’RE LOOKING FOR A TWIST ON A HOLIDAY FAVOURITE, TRY THE FOLLOWING STUFFING RECIPE WITH YOUR THANKSGIVING TURKEY FOR A GUARANTEED CROWD PLEASER.

2 tbsp (30 mL) each cider vinegar, orange juice and grainy Dijon mustard
3 hot Italian sausages, sliced lengthwise with casing removed
1 large red onion, peeled and cut in wedges
6 cups (1.5 L) roughly chopped whole grain bread
1/2 cup (125 mL) roughly chopped cashews
1/3 cup (75 mL) each chopped fresh parsley and chopped fresh sage
1 cup (250 mL) melted butter
3 cloves minced garlic ½ tsp (2 mL) each salt, pepper and dried thyme leaves

12 STEPS TO SAVOURY STUFFING GRILLIN’ N CHILLIN’ TIPS:

1 Pre-heat grill to medium.
2 Stir together vinegar, juice and mustard to make a sauce.
3 Place sausages and onion on well greased grill and grill for 10 to 15 minutes, turning occasionally and brushing liberally with sauce.
4 Remove from grill and cool slightly.
5 Chop into chunky ,bite-sized pieces and place in a large mixing bowl.
6 Using your hands, toss with bread, cashews, parsley, sage, butter, garlic, salt, pepper and thyme.
7 Turn grill down to low.
8 Place stuffing on a large sheet of lightly greased heavy duty foil.
9 Cover with another piece of foil and crimp edges to make a well sealed grill pack, being sure to leave about ½ inch around edges.
10 Place foil pack on grill and grill for about 10 minutes turning once.
11 Remove from grill using tongs and place on a baking sheet.

Let foil pack cool on baking sheet for 5 minutes before opening.
12 Open foil pack and serve immediately.

Makes about 6 cups (1.5 L).

AUTUMN GREENS WITH GRILLED FENNEL, APPLE AND AGED CANADIAN CHEDDAR
FALL FARMERS MARKETS ARE HEAPED WITH LOCAL APPLES JUST WAITING TO BE GOBBLED UP. THIS RECIPE USES APPLES IN A HEARTY SALAD THAT WILL BE A SHOW STOPPER AT YOUR HOLIDAY DINNER, OR ANY TIME!.

3 tbsp (45 mL) each liquid honey, white balsamic vinegar and apple juice
¼ cup (50 ml) olive oil
1 tsp (5 mL) each paprika and minced garlic
½ tsp (2 ml) each salt and pepper 1 small fennel bulb, cut in quarters, stems and core removed
2 Ontario Macintosh apples, cut in quarters and cored 2 cloves minced garlic
1 tsp (5 mL) each salt and pepper 4 cups (1 L) baby arugula leaves 3 oz. Thinly shaved aged Canadian cheddar cheese, about
½ cup (125 ml)
1/3 cup (75 mL) green pumpkin seeds

TIPS 1 Add sliced leftover turkey to salad for a hearty autumn supper.

2 Substitute crumbled blue or goat cheese for aged cheddar.

3 Serve salad with poached eggs and grilled peameal bacon, gather your buddies at midday and host brunch.

METHOD
Pre-heat grill to medium.

Whisk together honey, balsamic, olive oil, apple juice, paprika, garlic, salt and pepper. >Measure out ¼ cup (50ml) of dressing and set aside. >Toss remaining dressing with fennel and apple. > Place on well greased grill and grill for about 15 minutes, flipping once during grilling.
Remove from grill, cool slightly and roughly chop.
Place arugula on a large serving platter and garnish with grilled apple and fennel. >Sprinkle evenly with cheese and pumpkin seeds. >Drizzle remaining dressing evenly over salad. >Serve immediately.
Makes 4 servings

GOURMET ON THE LAKE CATERING Ltd.

Is owned and operated in Muskoka by sister entrepreneurs Charmaine and Meagan Broughton. Check out their line of gourmet prepared foods at their Muskoka Food Boutique located in Bracebridge and at their new location inside Muskoka Classics Cottage Emporium on Highway #118 at the locks in Port Carling, Ontario.Gourmetonthelake.com