Thanksgiving Dinner Recipes Fredericton New Brunswick

Memorable Thanksgiving Ideas For New Brunswick

So Much to be Thankful For…


It is that time of year again…Thanksgiving Long Weekend. We love food at Fred-E-Scene and have compiled a list of traditional and not-so-traditional Thanksgiving recipes to make this year the most memorable dinner ever. We even have local drink ideas. Your grumpy Uncle Joe will even approve of these recipes.


Buy Local


The best way to enjoy these recipes is using fresh local ingredients. Buy Local NB is a project of the Conservation Council of New Brunswick. The site can help you source local produce, meat, products and more to enhance your meals and lifestyle, while supporting the local economy. Find out more at:




Easy Slow Cooker Cranberry BBQ Meatballs


  1. Spray the bottom of your slow cooker lightly with cooking spray. Add frozen meatballs to the bottom of pot.
  2. In a large bowl stir together cranberry sauce, cocktail sauce, brown sugar, water, and barbecue sauce and pour over meatballs. Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Serve warm garnished with chopped green onions, if desired.


Fried Cauliflower with Dill Yogurt Sauce


  • 1 quart vegetable oil
  • 1 medium cauliflower, about 4-5 cups of florets
  • 2 extra large eggs
  • ¼ c. flour
  • 2 c. Italian-style whole wheat seasoned breadcrumbs
  • 1 c. ground parmesan cheese
  • salt, to taste
Dill Yogurt Sauce
  • ½ c. mayonnaise
  • ½ c. fat free greek yogurt
  • zest of 1 lemon
  • 2 tbsp. lemon juice
  • ½ garlic clove
  • ¼ c. roughly chopped fresh dill
  • handful of fresh parsley
  • 1 lemon, sliced
  1. In a medium-sized pot, add the oil to come up about half way up the sides. Warm the oil over moderate heat until it reaches 375 F. Use a thermometer if you have one.
  2. Grab a large plate and line it with paper towels.
  3. For the yogurt sauce, combine all of the ingredients except the dill in a mini food processor. Blend until smooth. Stir in the dill and set aside.
  4. Remove the large stem of the cauliflower. Run your knife around the center core and pull it out. Cut the cauliflower into bite-sized florets.
  5. For the batter, whisk the eggs and flour in a large bowl.
  6. Add the bread crumbs and parmesan cheese to another bowl.
  7. At this point, your oil should be ready. Check the temperature by dropping a small piece of cauliflower into the pot; if it floats you’re ready to fry. If not, wait for it to heat up.
  8. Dip the florets into the batter shaking off the excess as you go. Then dunk into the crumb mixture.
  9. Gently add to the hot oil. Fry, stirring occasionally (so they don’t stick) until golden. Do not over crowd the pot! The oil bubbles will rise and spill onto your stove.
  10. Using a slotted spoon, transfer the cauliflower to your lined plate.
  11. Sprinkle with salt while hot.
  12. Repeat with the remaining florets.
  13. Right before serving, add the parsley and lemon slices to the pot. Fry until crispy.
  14. Serve your fried cauliflower warm with the dill yogurt sauce on the side. Top with crispy parsley and lemon.



Turkey, Turkey, Turkey


Easy Thanksgiving Turkey Recipe: How to Cook Tender Juicy Turkey – How to Make Homemade Turkey Gravy


How to Make Turkey Roulade





Chow Chow



  • 15 pounds (6.75 kg) green tomatoes
  • 5 pounds (2.5 kg) onions
  • 1/2 cup(125 ml) salt
  • 4 cups (1 litre) vinegar
  • (divided)
  • 1/2 tsp(2ml) cloves
  • 1/2 tsp(2 ml) mixed spice
  • 1/2 tsp (2ml) allspice
  • 2 tsp(10 ml) cinnamon
  • 1 tsp(5 ml) dry mustard
  • 3 cups (750 ml) sugar
  • Cayenne pepper (if desired)


  1. Cut the tomatoes into small dice, and mince the onions. Mix together and  sprinkle with salt. Cover and let stand eight hours (or overnight) in the fridge.
  2. Drain the vegetable mixture. Discard the resultant brine.
  3. To 1 cup of vinegar, add the spices, mustard and sugar. Stir until the sugar is dissolved.
  4. Add to the remaining vinegar and pour over vegetables. Bring to a simmer and cook for about two hours, stirring occasionally. The chow is now ready for eating or even better, for bottling and canning.


Pickled Beets


For pickling
  • Roasted Beets (recipe follows)
  • 1 large red onion, frenched
  • 1 cup tarragon wine vinegar
  • 1 ½ tsp kosher salt
  • ½ cup sugar
  • 1 cup water

Roasted Beets

  • 6 medium beets, cleaned with 1-inch stem remaining
  • 2 large shallots, peeled
  • 2 sprigs rosemary
  • 2 tsp olive oil
For pickling
  1. Remove the skin from the Roasted Beets and slice thinly.
  2. Arrange in 1-quart jars alternating layers with the onion.
  3. In a small pot boil the rest of the ingredients and pour over the beets.
  4. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets

  1. Preheat oven to 400ºF.
  2. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.



Potato Rolls



  • 2 pkg. (1/4 oz each or 7 g) dry yeast
  • 1 ½ cups (375 ml) warm water
  • Dissolve yeast in warm water.

Stir in:

  • 1 cup (250 ml) warm mashed potatoes
  • 1/3 cup (85 ml) sugar
  • 2/3 cup (170 ml) shortening
  • ½ tsp. (3 ml) salt
  • 2 eggs (lightly beaten)
  • 7 – 7 ½ cups (1.75 – 1.875 L) all-purpose flour


  1. Mix until firm dough forms.
  2. Turn onto floured surface. Knead until smooth and elastic (about 5 to 7 minutes).
  3. Place to rise, punch down once, then put in pans.
  4. Let rise until double in bulk. Bake at 350◦F (175◦C) for 13 to 16 minutes.
  5. Makes 3 dozen rolls.


Zucchini Casserole



  • 1 onion, diced
  • 1 cup (250 ml) celery, diced
  • 1 clove garlic, minced
  • 2 zucchini, sliced
  • 2 tomatoes, diced
  • ½ cup (125 ml) bread crumbs
  • 1/3 cup (85 ml) vegetable oil
  • ½ cup (125 ml) grated Swiss cheese
  • 1 green pepper, diced
  • Salt and pepper


  1. Sauté onion, celery and garlic in oil until soft.
  2. Add zucchini, tomatoes and green pepper; brown lightly.
  3. Place in a casserole and sprinkle with seasonings, crumbs and cheese.
  4. Bake in a 350°F (180°C) oven for 30 minutes.


Mashed Turnips and Potatoes



  • 1 medium-sized turnip
  • 5 potatoes
  • 1 tbsp. (15 ml) salted herbs
  • 2 onions, chopped
  • ¼ lb. (125 g) salt pork (or butter), diced
  • Salt and pepper


  1. Place the turnip and the potatoes in a large pot with just enough water to cover the vegetables. Bring the water to a boil and add the salt, pepper, salted herbs and 1 chopped onion. Simmer for 20 minutes.
  2. In a skillet, simmer the pork for 2 minutes with a small amount of water to remove some of the salt. Pour off the water and sauté the pork in its own fat.
  3. When the pork is crisp and brown put it aside and sauté the remaining onion in the fat that remains.
  4. When the potatoes and turnip are tender, mash the vegetables together and blend with the pork pieces, onions and fat.
  5. Season to taste and serve immediately while the pork is still crisp.

Variation: If the pork fat is not available, fry the onion in ¼ cup (60 ml) of butter.





Old-Fashioned Gingerbread from King’s Landing


  • 1 egg
  • 1/2 cup (125 mL) white sugar
  • 1/2 cup (125 mL) shortening (or lard)
  • 1 cup (250 mL) molasses
  • 1/4 tsp (1 mL) salt
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) ginger (I used 2 tsps of powdered ginger)
  • 1 cup (250 mL) hot water
  • 2 1/2 cups (625 mL) flour
  • Whipped cream, for serving


  1. Preheat oven to 350F.
  2. In a large bowl, combine egg, sugar, shortening, molasses, salt, baking soda and ginger.
  3. When thoroughly blended, add hot water; stir, then add flour.
  4. Pour into a 9×9-inch (23×23-cm) baking dish.
  5. Bake for 45 minutes, or until a toothpick inserted in the centre comes out clean.
  6. Allow it to cool for as long as you can stand.
  7. Cool and sprinkle with icing sugar, if desired. Serve with whipped cream.



Raisin Sugar Pie


  • 2 ⅔ cup all purpose flour
  • ⅓ cup sugar
  • ¼ tsp salt
  • ⅔ cup unsalted butter, cut into pieces and chilled
  • ¼ cup 2% milk


Raisin Pie

  • ⅓ cup brown sugar
  • 1 tsp cinnamon
  • 1 cup golden raisins
  • 1 ⅓ cup whipping cream
  • cinnamon, for sprinkling

1. For the crust, pulse flour, brown sugar and salt in food processor. Add in chilled butter and pulse until a rough, crumbly texture. While pulsing, add milk until dough comes together. Shape dough into a disc, wrap and chill for an hour.

Raisin Pie

1. Preheat oven to 425 degrees F. and sprinkle a 9-inch pie plate lightly with flour.

2. On a lightly floured surface, roll out dough to about a 10-inch circle and line pie plate, pinching edges.

3. For filling, toss sugar, cinnamon and raisins together and spread over bottom of dough. Carefully pour in cream and sprinkle top with cinnamon. Bake for 10 minutes, then reduce heat to 400 degrees F. and bake for 30 to 35 minutes, until crust is brown and filling is browned and bubbly.

4. Serve pie warm or at room temperature.


Blueberry Grunt



  • 4 cups (1 litre) blueberries
  • 1/2 cup (125 ml) sugar (or more to taste)
  • 1/2 cup (125 ml) water


  • 2 cups (500 ml) flour
  • 4 tsp (20ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 1 tsp (5 ml) sugar
  • 1 Tbsp (15 ml) butter
  • 1 Tbsp (15 ml) shortening
  • 1/4 cup (60 ml) milk, or more if necessary.


  1. Mix the blueberries, sugar and water.  Add to a saucepan and bring to a boil, then reduce heat to a simmer.
  2. Sift flour, baking powder, salt and sugar into a bowl.
  3. Using two knives or a pastry cutter, cut the butter and shortening to the flour mixture. Add milk to flour and mix in until it starts to come together, making a soft biscuit dough. (You may need to add more milk if the mixture is very dry).
  4. Place the blueberry mixture into a square pan.
  5. Drop spoonfuls of the dough onto the hot blueberries.
  6. Cover tightly with tin foil, as the dumplings gently cook. This should take about 15 minutes. Serve hot.




Gin Rose Martini

  • 2 oz gin
  • 1 oz vermouth
  • 1 oz apricot brandy
  • ½ oz lemon juice
  • 1 tsp grenadine
  • Maraschino cherry for garnish


  1. Pour the ingredients into a cocktail shaker with ice cubes.
  2. Shake well.
  3. Strain into a chilled cocktail glass.
  4. Garnish with the maraschino cherry


Pumpkin Pie Martini


• 2 parts cream liqueur
• 1 part vanilla vodka
• 1 part pumpkin liqueur
• Graham Crackers
• Grated cinnamon and whipped cream for garnish
1. Pour the ingredients into a cocktail shaker filled with ice.
2. Shake well.
3. Rim a cocktail glass with crushed graham cracker crumbs
4. Strain into a chilled cocktail glass.
5. Sprinkle cinnamon on top of whipped cream for a garnish.

Trailway Brewery – Luster Hoppy Session Ale

Trailway Brewing Co. offers their Luster Hoppy Session Ale for those who love a good session IPA. Available at their brewery.


Maybee Brewing – Old Growth ESB


Old Growth ESB is back again at Maybee Brewing at the brewery, and in stores!




Pollen Angels


If beer and spiris are not your thing. You could try something from Pollen Angels. Here are some of their mainstays that would pair well with your thanksgiving dinner:


Queen’s Nectar

7.5% ABV

Honey and apple… where it all begins.


7% ABV

Maple delight… direct from the sugarbush to your glass.


5% ABV

Cranberry splash… tart it up a touch.



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