Western Living Magazine
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The perfect ham, gluten-free stuffing, even-better-than-scalloped potatoes: we've got you covered.
Turkey might be the classic, but ham is easier—and almost guaranteed to work out with Julie Van Rosendaal’s techniques.
It’s a classic for a reason—people love it. The only question—to stuff, or not to stuff—remains answered by you, but we sit firmly in the don’t-stuff-it camp. It’ll be juicer (and tastier) stuffed with lemons and herbs.
This classic bread stuffing is delicious as-is, but it also makes a great canvas; experiment with sourdough or breads studded with dried fruit, or add crumbled bacon or toasted pecans.
You won’t miss the gluten—and your celiac friends will love you for providing this tasty alternative.
For the vegetarians at the table, no one does it better than Yottam Ottolenghi—and this one is full of flavour.
This simple layered potato dish is like scalloped potatoes without all the cream—and you can make it on the stovetop if your oven is occupied.
This traditional Italian dish for Christmas Eve literally translates into “hot bath” – an umami bath of anchovy, garlic and cream.
This dish from Vikram and Meeru Vij adds a Christmasy hit of cranberry red to the table.
The ultimate winter salad gets an added hit of sweetness from the candied pecans.
You can make a plum pudding for the old-schoolers, but this butterscotch walnut pie from Vancouver’s Butter Baked Goods is what will please the crowd.
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