Saturday, October 10, 2009


We have our Thanksgiving dinner on Saturday evening. This way, everyone can go to their in-laws on Sunday. The last couple of years, we have gotten the best turnout doing it this way. With 16 adults and a toddler, this year was no exception! We did the meat, potatoes and a carrot cake. Everyone else brought the sides. We had pork, hot potato salad, turnip casserole, sweet potato casserole, green been casserole, salad and homemade rolls. For dessert, there was apple pie, pumpkin pie and carrot cake. Thanks for the pies Barb!

I think everyone enjoyed the meal, considering we were all sacked out on couches and on the floor in the family room for about 2 hrs after!

The pork was a new recipe and didn't disappoint! The carrot cake was too, but not quite as risky as a new main course recipe for a crowd!

Apple-Cranberry Stuffed and Glazed Pork Roast
Source: The internet! Link in the post below.

I doubled this recipe to make it for a crowd of 16 adults. One pork roast will feed around 8-10 people quite nicely. This was really good! The glaze was delicious and the stuffing had a strong, sweet and savoury flavour.

  • 1 2.5lbs pork roast (double butterflied)
  • 1 c. apple cider
  • 1/2 c. apple cider vinegar
  • 1 1/2 c. dried apples
  • 1/2 c. dried cranberries
  • 1 large shallot, minced
  • 1 tbsp mustard seeds
  • 1/2 tsp allspice
  • 1 tsp ginger
  • Salt and pepper


1. When you buy your pork roast, get them to double butterfly it for you at the meat counter. It is so much easier then trying to do it yourself! Basically, you want it to be 1.5 inches thick the whole way across. When you get it home, before you stuff it, unroll it and pound it out so it will roll up easily. The website below has really good pictures of the pork prep.
2. Combine all the ingredients in a sauce pan and bring to a simmer over medium heat. Reduce heat to low and simmer for about 20 mins. The apples should be soft.
3. Drain the mixture using a fine mesh stainer. Set the liquid aside, you will use this for a glaze. When you strain it, use a spatula to push the mixture down really well getting as much liquid out as possible.
4. Put the strained apple/cran mixture in the food processor and puree. This is the stuffing for the pork.
5. Spread out the pork, pound it and season both sides with salt and pepper. Cover it in the filling. You want an edge with no filling about an inch all the way around. Roll it up and tie it with twine.
6. Bake at 350 F for 45-60 mins in a roast pan on a rack. You want the internal temp at around 135-140 F.
7. Glaze the pork with about 1/3 c. of the liquid. Put back in the oven on around 400 for 5 mins or so. This will brown the exterior.
8. Remove from the oven and put it on the cutting board. Cover it in foil for around 15 mins.
9. During this time, put the remaining liquid back on the stove. Bring to a boil then turn down to low and simmer it until it reduces a bit and thickens. Mine didn't thicken a lot.
10. Slice the pork in 1/2 inch thick slices. Pour remaining glaze over the pork and serve!

Carrot Cake with Cream Cheese Frosting
Source: Better Homes and Gardens, Best New Baking Book


  • 4 eggs, beaten
  • 3/4 c. oil
  • 3 c. finely shredded carrots
  • 2 c. flour
  • 2 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 3/4 c. coconut


1. In a medium bowl, combine dry ingredients.
2. Beat eggs. Mix in oil and carrots.
3. Add flour mixture and stir in.
4. Bake in 2 layer cake pans at 350 F for 30-35 mins. Take out of oven and cool in pan for 10 mins. Remove from pan and cool for an hour, then frost.

Cream Cheese Frosting:


  • 6 oz block of cream cheese
  • 1/2 c. butter
  • 1 tsp. vanilla
  • 4 1/2 c. icing sugar


1. Beat cream cheese, butter and vanilla until light and fluffy.
2. Add 2 c. icing sugar and beat. Continue adding icing sugar 1/2 c. at a time until icing is a good consistency.
3. Ice the cake!

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