All the fixings

Photo: istockphoto.com/Lisa Thornberg
Our favourite organic chef has passed on a few favourite recipes. Suggested substitutes have been given for those on the 100-mile diet. "Remember to relax, enjoy and taste," Chef Glás Wild rice and mushroom stuffing Ingredients 470 ml (2 cups) wild rice steamed and cooled 60 ml (4 tbsp) butter or organic virgin olive oil 225 grams (½ pound) finely chopped mushrooms 120 ml (½ cup) walnuts or blanched almonds 120 ml (½ cup) cranberry 120ml (½ cup) chopped onions 1 ml (1/4 tsp) cinnamon 1 ml (¼ tsp) nutmeg In a heavy pot for combine the butter, mushrooms and onions. When onion is translucent, add the rice, nuts and cranberries. Season to taste with salt, pepper, nutmeg and cinnamon. Mix well. Wait until cool to the touch and stuff your bird. Traditional apple stuffing Ingredients 60 ml (4 tbsp) butter or organic walnut oil 470 ml (2 cups) diced tart apples unpeeled 120 ml (½ cup) fair trade organic raisins 10ml (2 tsp) organic demara sugar (100 mile diet substitute: honey) 120 ml (½ cup) dried breadcrumbs whole wheat or sourdough bread is recommended Add the butter over a low heat, when melted pour in the sugar, add the apples and raisins. Mix. Cook for five minutes. Add the breadcrumbs, salt, nutmeg and cinnamon to taste. Stir well. Let cool. Stuff your bird. Cranberry, orange and sage sauce Ingredients 360 ml (3 cups) cranberry one finely grated onion 15 ml (3 tbsp) brown demara sugar juice and zest of one orange (100 mile diet substitute: ¼ cup organic vegetable stock) Combine the cranberry, onion and sugar and orange juice to a saucepan. Bring to a boil and reduce heat to simmer until cranberries have softened. . Stir in one tbsp of finely chopped fresh sage. Simmer for five minutes. Don't allow cranberries to overcook or pop open as will make the sauce mushy and acidic. Remove from heat and stir in two to three tablespoons of organic port or red wine Season to taste with nutmeg or cinnamon along with organic cracked pepper. Serve warm or cold. Insider Tip: This sauce is also wonderful served warm over organic vanilla ice cream. Chef Glás runs a private organic catering company in Montréal, Quebec. Originally from Ireland, the chef trained in Germany and Europe.