In collaboration with
Sylvie Isabelle, De tout et de rien. Juste pour le plaisir.

6 and more Portions
2h Prepping
2h Cooking
Recipe Medium



  • 1 Spanish onion, sliced
  • 7-8 stalks celery, cut into large chunks


  • ¾ cup (180 ml) soy sauce
  • ¼ cup (60 ml) honey
  • ¼ cup (60 ml) vegetable oil
  • 2 tbsp. (30 ml) rosemary, finely chopped
  • 1 tsp. (5 ml) garlic powder
  • Salt and pepper to taste


  • 2 tbsp. (30 ml) butter mixed with 2 tbsp. (30 ml) flour
  • 2 cups (500 ml) chicken stock (store-bought, or turkey drippings)
  • ¼ cup (60 ml) cream
  • ¼ cup (60 ml) honey
  • Salt and freshly ground pepper


  • 1 large cauliflower
  • 2 tbsp. (30 ml) butter
  • ¼ cup (60 ml) cream
  • ¾ to 1 cup (180 to 250 ml) Pied-De-Vent cheese, cut into small cubes (or other mild cheese of your choice, cut into small cubes or grated)
  • ¼ cup (60 ml) chives
  • Salt and pepper to taste


  • 2 tbsp. (30 ml) butter
  • 1 lb. Brussels sprouts, shredded
  • ¾ cup (180 ml) hazelnuts, coarsely chopped


  • 3 tbsp. (45 ml) butter
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 2 sprigs rosemary, chopped finely
  • 1 can (28 oz.) pears in syrup
  • 1 cup (250 ml) golden raisins
  • 8 cups (2 l) bread cubes (about 1 baguette)
  • ¼ cup (60 ml) honey
  • ¼ cup (60 ml) pear syrup
  • ½ cup (125 ml) cream
  • 1 cup (250 ml) chicken stock
  • A drizzle of olive oil
  • Turkey drippings (optional)


Click the steps to erase them.


  1. Combine all the glaze ingredients in a bowl. Set aside.


  1. Preheat oven to 350°F (180°C). Place the onion and celery at the bottom of a roasting pan. Remove the “Freezer to Oven” turkey from its bag and place it over the vegetables in the roasting pan. Cover and bake immediately. After 3 hours, insert a food thermometer in the thickest part of the thigh without touching the bone.
  2. Continue cooking until the thermometer reads 170°F (80°C). Brush with a third of the glaze, then bake 10 minutes without covering. Repeat twice. The internal temperature should reach 185°F (85°C). Click here to consult the cooking table for “Freezer to Oven” whole turkey.


  1. Melt the butter. Stir in the flour.
  2. Stir in the chicken stock. Simmer to thicken while whisking.
  3. Whisk in the cream and honey and simmer for a few minutes to thicken again. Season and set aside.

Cauliflower purée

  1. Simmer the cauliflower until very tender. Add the butter, cream and cheese and mash, either in a blender or using a potato masher, depending on desired texture. Season and add the chives.

Brussels sprouts

  1. Heat the butter in a large wok.
  2. Sauté the Brussels sprouts over medium heat while stirring for 10 to 15 minutes or until the sprouts are caramelized and tender.
  3. Add the hazelnuts, a knob of butter if needed and cook for a minute or two.

Onion, pear and rosemary stuffing

  1. Melt the butter in a large saucepan. Add the onions and sauté for a few minutes. Add the garlic and sauté one more minute.
  2. Add the rosemary and cook for a few minutes.
  3. Place the mixture in a large bowl with the pears and raisins.
  4. Add the bread cubes and mix well.
  5. Add the honey, pear syrup and cream, mix well.
  6. Add chicken stock to taste.
  7. Let the bread cubes soak, adding chicken stock as needed.
  8. Coat a 9” x 13” oven-proof dish with oil and lay out the stuffing mixture in it.
  9. Bake for 45 to 55 minutes.
  10. Add some drippings before serving if desired.

Useful information

Maximize your time

The day before, check if your roasting pan and the baking dishes for the various preparations can be placed in your oven simultaneously. If necessary, adjust the racks.

Once the turkey is in the oven, measure all the ingredients, then cut the vegetables and bread for the other preparations. That way, you can cook without being in as much of a hurry.

Advantageous alternatives

If you do the stuffing, use baguettes left over from holiday dinners. Slightly stale bread is perfect for this recipe.

For the cauliflower purée, use the leftovers from your cheese platters. Vary the kinds for a different flavour each time.

For the Brussels sprouts, feel free to use pecans or almonds instead of hazelnuts if that’s what you have on hand.

Serve your leftover turkey in salads, turkey clubs, soups, vols-au-vent or Chinese rice. Add it to an unassuming package of store-bought ramen noodles for a cheap and tasty lunch.

Freeze your turkey carcasses to turn them into stock.