myFM: Thanksgiving 2020

by Lianne Phillipson October 07, 2020

myFM: Thanksgiving 2020

Twenty-twenty is the year of life being different and as we approach Canadian Thanksgiving, our traditional dinner with a table full of family and friends is looking and feeling unlike previous years.

While we can turn our focus towards being most grateful for our health and those around us, there’s still unrest, fear and uncertainty around us that would be great to put down like a heavy backpack for a bit. If there was ever a time to be in the moment, it’ll be around the dinner table (or phone) with your loved ones. 

To focus on the meal itself, let’s look at smaller meals, what to try instead of the big bird and what I make with leftovers that will help my immunity.

Smaller Meals

I heard back from who I often buy meat from that sources from Mennonite farmers, that who they deal with pivoted to have more turkey breasts available, pieces of turkey and they have focused on 10 -12 lb birds this year. 

I’ve heard from a few families that they’re going tocook for 4 but prepare for 14. So deciding what will work best for you is key. 

Here is a recipe that I made last year, a pie of sorts with everything in it wrapped in phyllo pastry. It was work but well worth it. Along with the immune boosting puree that’s in my book, Sprout Right Family Food, that’s dinner made (recipes below).

  • 1½ cups (375 mL) filtered water
  • 2 apples (Fuji, Gala, or Pink Lady), peeled and chopped into small cubes
  • 1 large turnip or medium rutabaga, peeled and chopped into small cubes
  • 1 medium parsnip, peeled and chopped into small cubes
  • 1 medium carrot, peeled and chopped into small cubes
  • 1 clove garlic, chopped
  • 2 tablespoons (30 mL) Thompson raisins
  1. Add the water, apple, turnip or rutabaga, parsnip, carrot, garlic, and raisins to a medium saucepan.
  2. Simmer for 30 to 40 minutes or until tender, adding extra water if necessary. Mash or purée to desired consistency.
  3. Store the purée in an airtight container in the fridge for up to 3 days or in the freezer in ice cube trays or baby-safe food containers for up to 3 months.

Support restaurants

Another way to go is to order in. Right now our small businesses need our help and ordering from a local restaurant would help a small business out during these hard times, you would get a beautifully prepared meal that would have taken days to shop for and prepare, you’ll get the portions that you need and rather than be chained to the stove, spend the quality time with family and not snooze from exhaustion, but from the tryptophan that you got from your turkey. 

Go rogue

How about making a turkey dish that’s not the typical? Someone I spoke with is going to shortcut to a turkey biryani. That’s my kind of Thanksgiving as Indian food is a favourite of mine. She said that the leftovers store wonderfully (freeze it) and the spices, including turmeric, can help boost our health in a multitude of ways!


If a turkey is on the horizon for you, you know there will be leftovers! Keep all those bits, bones, skin and juices and make a beautiful bone broth for soups or baked risotto (recipe in Sprout Right Family Food) and to drink when you’re sick or need a hot, nourishing drink. It's incredible for the immune system at a time when we need it, and one of my favourite endings to an incredible memory making meal.


For more, listen to the myFM segment from this week for more tips and ideas. 



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