Tips for Your Best Thanksgiving Dinner Yet!

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Tips for Your Best Thanksgiving Dinner Yet!

If you've ever found yourself wondering what we here at Lakehouse absolutely LOVE and can't live without (besides coffee, well, look no further. We've taken a moment to include a few of our most loved store items, and combine them with some of our favorite festive fall recipes. From Australia to Halifax, East Kelowna to South, we've covered our bases to make sure you have the best Thanksgiving yet.

Chef Kate 

As our resident Australian, Chef Kate has only taken part in one traditional Thanksgiving, however, holiday meals are frequent with Kate and her family.  A favorite recipe of her mum’s is this roast vegetable salad.  Great for a crowd, simple, delicious, and beautiful served in a Stinson Bowl.


Roast Vegetable Salad


1 butternut squash, peeled, seeds removed 2cm cubes 

1 zucchini, 2 cm cubes 

1 large red onion, stem intact, cut into wedges 

1 red pepper, cut into strips 

2 carrots, cut into 2cm cubes 

2 tbsp. olive oil 

Pinch salt and pepper 

2 garlic cloves, crushed 

1 tsp dried oregano 

200gm baby spinach 

¼ cup roasted pine nuts 

150 gm Balkan style fetta (Found at Nesters, Choices, and Mediterranean Market).


150ml olive oil 

50ml balsamic vinegar 

1 tsp Dijon mustard 

1 tsp honey Pinch pepper


Set oven to 400 ° Combine peeled squash, zucchini, carrots, onion and red pepper, olive oil, salt, pepper and garlic in large bowl. In large bowl. Place in oven on cookie sheet for 40 minutes, tossing halfway through cooking time.

Mix dressing ingredients in dressing mixer. In Stinson bowl add spinach, roasted vegetables, pine nuts, and feta.  Toss with dressing and serve to hungry onlookers.

Other Equipment Used in this Recipe:  

Herb Grinder 

Swivel Peeler


Courtney’s family tip revolves around two fantastic words: make ahead. Her favourite make ahead dish is her Mum’s mashed potato casserole, and how could it not be with cream, butter and sour cream!? “You can basically add whatever you like to it, mix it all together, refrigerate, top with more cheese for good luck, and bake!”


Bake Ahead “Loaded” Potatoes


8 Yukon Gold Potatoes 

5 tbsp salted butter 

½ cup of sour cream 

¼ cup whipping cream 

¼ cup parmesan 

¼ cup chives 

2 roasted cloves of garlic, minced 

1 tsp onion powder 

Salt and pepper to taste 

Bacon to taste 

More cheese.  Always.


Boil potatoes in salted water until fork soft. Rice with potato ricer, and add into Kitchen Aid with flat beater, or, into large bowl with spatula.  While stirring slowly, add all other ingredients up to salt and pepper.  Refrigerate for up to 3 days ahead in an oven to table casserole dish.  When ready, top with more cheese and bake at 350 ° for 25 minutes. Add bacon. And sure, more cheese.

Other Equipment Used in this Recipe: 


Butter Crock


Even though she doesn’t make mashed potato volcanoes to hold it anymore, gravy is still a real love of Breanna’s.  “I absolutely love this recipe from Jamie Oliver. It’s quick and easy, and I’ve never seen people gobble something up so quickly.”

“I omit the star anise and add a tsp of cayenne.  I also replace the water with chicken stock, and as with most things, I add a few tbsp. of whipping cream at the end.”

“When re-heating I add the juices from the roast turkey pan after separating them in my fat separator.”

The All Clad Roaster is key for getting the chicken wings dark and crispy, while the cone sieve is perfect for getting out all the remaining bits.  Serve in a heated gravy boat so you don’t have to keep running back to the kitchen for top ups.



Sam and her Nova Scotian family love to have pickled beets at any family gathering. “My dad uses a recipe from my grandmother’s Fanny Farmer cookbook, and it really brightens up the plate and palette, well that, and the fiddle that somehow ends up coming out at all Sunday Suppers.”


Pickled Beets


2 pounds of beets 

4 cloves of garlic 

Olive oil

Salt and pepper 

½ cup of apple cider vinegar 

½ cup of water 

3 tsp maple syrup 

One medium onion 

Couple sprigs of dill, thyme and oregano


Preheat the oven to 400 ºF. Place beets and peeled garlic within a pocket of heavy aluminum foil.  Drizzle with olive oil, salt, and pepper. Bake for about one hour, checking every occasionally.

Allow the beets to cool, and then peel and slice with a mandolin, and place within a canning jar.  Combine vinegar, water, maple syrup, salt and pepper, onion and herbs.  Pour over beets, and cover and refrigerate for at least 24 hours.


Wanita is our hostess with the moistest. Whether it is oysters, or fondue, she gives even Martha a run for her money.  “For Thanksgiving, the table isn’t quite complete without the addition of Pan Fried Brussel Sprouts with Pancetta.”

“The darker the Brussel Sprouts the better, and a cast iron pan is perfect for this, plus it looks fantastic on the table.”


Pan Fried Brussels Sprouts with Pancetta


1 Pound Brussel Sprouts 

4 Garlic Cloves 

2 shallots 

2 tbsp Olive Oil 

3 tbsp butter 

75 grams of Pancetta Diced

4 tbsp pine nuts 

½ cup of parmesan cheese 

Pomegranate Seeds 

Salt and Pepper


Heat oven to 425 º Use the Chef’n Twist’N Sprout to core and core Brussels sprouts. Roughly dice shallots, pancetta, and press garlic. Add olive oil to pan until hot. Cook pancetta until crispy and then remove to side on cheese cloth lined plate.  Add butter to large Lodge Cast Iron pan, and add shallots and garlic until semi translucent. Add Brussels sprouts tossing with salt and pepper.  Place in oven until dark golden brown and crispy, about 30 minutes.  When finished top with grated Parmesan, pine nuts, and pomegranate seeds.


Sue decided to share her tips and tricks for the juiciest turkey.  “I always make sure that it is raised out of the pan, I love the Roasting Laurel by Prepara for this, and I also always make sure to put it in a VERY hot oven just for a short time to start, to seal in all the juices.” Lots of butter, bacon and herbs top off Sue’s incredible turkey. The bacon also allows you to skip the stage of brining, salting, and seals in the juices that much more.


Roast Turkey with Bacon


1 11 lb Turkey, room temperature (Serves 8, with leftovers) 

1 lb of room temp butter 

1 tsp paprika 

Few sprigs of Thyme 

Few sprigs of Rosemary 

Few sprigs of Sage 

Kosher salt 


2 Carrots, peeled 

2 stalks of Celery 

1 Lemon 

1 onion 

1 Apple 

4 cloves skinned garlic 

Enough bacon to cover top of turkey


Set your oven to its 425 °F Use Herb Zipper to easily to easily remove leaves from stalks.  Roughly dice, and add to butter. Add paprika, salt, and pepper, combine. Gently lift skin away from meat of dry turkey, making sure not to rip any holes. In this space press in butter mixture.

Take bacon and create an almost woven place mat by laying about 8 strips vertical. One by one, add your horizontal pieces by alternating placing them above and below the vertical pieces.

Once coated, use remaining butter mixture on outer skin and inner cavity. Add chopped celery, apple, lemon, onion, garlic and some more herbs to inside of cavity. Cover bird with woven bacon. Place into Roasting Dish and then oven for 30 minutes, dropping the temperature to 325 °F until internal temperature reads 165 °F. Allow to sit under foil for an hour before slicing and serving.


Jenny loves hot weather, so, we weren’t surprised that her tip for the best leftover turkey enchiladas included: heat (which you can of course alter to your taste). “It’s not that complicated so it’s perfect after all the hustle bustle of Christmas day.”


Leftover Turkey Enchiladas


Shredded leftover Turkey 

2 cups of mushrooms, cut up and sauteed 

1 whole sweet onion sautéed 

1 jumbo can of cream of mushroom soup, huge can or 2 large cans!!!!!!!!!! 

4 cans of Enchilada sauce 

4 cloves fresh garlic, sautéed A large bunch of fresh cilantro, shredded 

1 huge bag of shredded Tex Mex Cheese (or shred your own) 

1 pkg of flour tortillas

salt, pepper

Guacamole, sour cream, and salsa to serve


Make up the enchilada sauce in a saucepan. Split it in to two containers. Add the mushroom soup to 1 of the containers, put aside.

Throw onion, garlic, and mushrooms together in a large pot and add 1/2 of the enchilada sauce that has the mushroom soup in it. Cook to mingle the flavours. Unpack your tortillas and cover with a damp paper towel

Rollup the mushroom soup mixture into the tortillas with a little of the cheese in each roll. Place into a buttered baking dish.

Cover the whole works with the plain enchilada mix and sprinkle with the cheese. Bake at 350 covered for 1 hour. Take the cover off the last 15 min and let the top brown. Let sit for 10-15 min before serving with cilantro, guacamole, sour cream, and salsa.


Aly has a love of farm fresh produce and getting as much out of the Okanagan’s autumn bounty as possible. “I love this recipe from Vitamix because it includes so many delicious ingredients basically from your own backyard. I add in sautéed garlic and thyme for a bit more dimension, as well as vegetable stock in place of water.”


Sweet Potato Soup


¼ onion, peeled, diced 

2 cloves of garlic 

A couple sprigs of thyme 

Olive oil

1 sweet potato, baked, peeled 

½ apple, seeded, cored 

1 carrot, halved 

1 vegetable bouillon cube 

1½ cup (360 ml) water


In a saucepan, sauté onion, garlic, and thyme in olive oil for 5 minutes or until tender. Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase to the highest speed. If using a Vitamix with Presets, set to soup setting and walk away. Blend for 5-6 minutes or until heavy steam escapes from the vented lid. Serve immediately.


Shelly is our other hostess with the mostest and brings a smile to all our faces during the holidays. “I love treating my grandchildren around the holidays and seeing their faces light up, and with the cooler weather, there is nothing more magical to them than hot chocolate with marshmallows and whipped cream.” With the Breville Hot Choc and Froth you can add chocolate shavings and milk, press a button, and voila! Top with microplaned chocolate, fresh whipped cream, and a Sugarfina chocolate or five.



Diane has an eye for design, deliciousness, and how to integrate both. “I love when people add little pumpkins to table to set up an ambiance, and paired with Vance Kitara candles, the glowing light is amazing. “I also love drink dispenser jars that you can fill with festive refreshments, like an Autumn Sangria.”


Thanksgiving Sangria


1 cup frozen cranberries 

1 Macintosh apple, cored and sliced 

1 Orange thinly sliced 

1 cup of cranberry juice 

1 cup of orange juice 

½ cup of orange liqueur 

1 bottle of Pinot Grigio of Sauvignon Blanc


Mix all ingredients the night before into Kilner Drink Dispenser. Let sit in refrigerator or in cool garage. The next day, stir, and pour into the cutest goblets with a rosemary sprig for garnish.


Ben’s favourite part of the holiday season is the dessert. “The first step to making the perfect pie is getting into the car and driving to BC Tree Fruits. And the second part is getting back into your car and driving to Parlour Ice Cream to find the perfect addition to any homemade pie.” Pop it into a Le Creuset Pie Dish to give it that authentic feel, and dish up with your That! Ice Cream Scoop.

Lakehouse Home Store

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