Thanksgiving with Cynthia Beretta

Thanksgiving is an important time of year when the Beretta clan gets together to celebrate another harvest season. Thanksgiving is a big event full of family, friends, food and more food at the Beretta household. I have a few of my favourite things to share but don’t take my word for it – try it yourself! 

Thanksgiving is a holiday that takes preparation, thought and planning. These recipes cover an array of flavours that covers all flavour palates. A little bit of sweet and savoury is what makes this a gourmet dinner for your guests to indulge in. Not to mention that these recipes can be made ahead of time and alleviate stress on the day of the big dinner. Here are a few of my favourites to put on the table for friends and family to share, but don’t take my word for it try these recipes out for yourself.

Turnip Au Gratin

1 (Approximately 3 lb.) turnip, cooked
2 Tablespoons brown sugar
3 Eggs
¼ Cup butter


  1. Whip together with beater
  2. Put in buttered casserole dish
  3. Top with ¼ cup bread crumbs and ¼ cup melted butter mixed together
  4. Bake in moderate oven until browned

Turkey Stuffing

1 ½ lbs Honey Garlic sausage, meat removed from casings
1 Onion, finely chopped
2 Celery Stalks, with leaves, finely chopped
2 Garlic cloves, finely chopped
1 ½ lbs Mushrooms, finely chopped
7 sprigs fresh Thyme, leaves only
2 teaspoon Sage
Salt and Pepper to taste
6-8 Cups fresh bread crumbs


  1. Sauté sausage, onion, garlic, celery and mushrooms until the sausage is fully cooked, 7-10 minutes.
  2. Add fresh thyme, sage, salt and pepper.
  3. Remove from heat when there is still some liquid at the bottom of the pot.
  4. Combine the bread crumbs with sausage mixture and mix well.  Cover and let cool before stuffing the turkey.  Enjoy and careful not to eat it all before you stuff the bird!!

Cranberry sauce

2 cups water
1 ¾ to 2 cups sugar
4 cups cranberries (16 ounces)
¼ cup orange juice
1 tablespoon brown sugar
1 tablespoon olive oil
Rind from 1 orange


  1. In large saucepan combine water and sugar.
  2. Bring to boil, stirring constantly to dissolve sugar.
  3. Boil for approximately 5 minutes.
  4. Add cranberries and return to boil.
  5. Cook uncovered over high heat for five minutes or until the skins of cranberries pop.
  6. Remove from heat.
  7. Pour cranberries into mixing bowl.
  8. Add rind, orange juice, brown sugar and oil.
  9. Using an electronic mixer beat until smooth.
  10. Serve sauce warmed or chilled.


Bean Salad:
1 can of beans each: green, yellow and kidney beans
2/3 Cup vinegar
1/3 Cup olive oil
½ Teaspoon pepper
1 Cup sugar
Small onion, diced

Refrigerate Overnight.


Cynthia Signature-black