Simplify Your Holiday Cooking With One Of Our Delicious Turkey Dinner Kits

The easiest, most delicious Thanksgiving dinner you've ever served!

We've semi-deboned a turkey, separated the legs, breasts and wings cook them sous vide at their optimal temperatures to ensure a perfectly moist turkey!

Then we made a delicious Fig-Port Bread and Sausage Stuffing, a rich flavourful gravy and a delightful cranberry Cognac Sauce with just a hint of orange.

 Basic Whole Turkey Dinner Kit $180.00 ($15.00/person)                                          (feeds approximately 8-12 people)  

• 1 12-14lb Yorkshire Valley Farms semi-deboned and                                       sous vide cooked (2 leg pouches, 2 breast pouches)
• Traditional Fig-Port Bread and Sausage Stuffing             2x500g 
• Rich Classic Turkey Gravy                                                    2x500g    
• Cranberry - Cognac Sauce                                                  2x150g 

 Basic Half Turkey Dinner Kit $100.00 ($16.70/person)                                              (feeds approximately 4-6 people)

• 1/2 12-14lb  Yorkshire Valley Farms, semi-deboned and                                        sous vide cooked (1 leg pouch, 1breast pouch)      
• Traditional Fig-Port Bread and Sausage Stuffing              1x500g 
• Rich Classic Turkey Gravy                                                    1x500g   
• Cranberry - Cognac Sauce                                                   1x150g

 Want us to do it all? 

Whole Turkey Dinner Kit with all the Fixin's  $310.00  ($25.80/person)                      (feeds approximately 8-12 people)  

• 1 12-14lb  Yorkshire Valley Farms Turkey, semi-deboned                                  and sous vide cooked (2 leg pouches, 2 breast pouches)
• Traditional Fig-Port Bread and Sausage Stuffing           2x500g 
• Rich Classic Turkey Gravy                                                  2x500g 
• Cranberry - Cognac Sauce                                                2x150 g  
• Roasted Garlic Smashed Potatoes                                    2x600g 
• Maple Roasted Celebration Squash                                 2x600g 
• Roasted Carrots and Parsnips                                           2x600g 
• Braised Red Cabbage and Apples                                   2x600g 

Half  Turkey Dinner Kit with all the Fixin's  $165.00  ($27.50/person)                      (feeds approximately 4-6 people)  

• 1 12-14lb  Yorkshire Valley Farms Turkey, semi-deboned                                and sous vide cooked (1 leg pouch, 1 breast pouch)
• Traditional Fig-Port Bread and Sausage Stuffing                 1x500g 
• Rich Classic Turkey Gravy                                                        1x500g  
• Cranberry -  Cognac Sauce                                                      150 g
• Roasted Garlic Smashed Potatoes                                          1x600g
• Maple Roasted Celebration Squash                                       1x600g 
• Roasted Carrots and Parsnips                                                 1x600g 
• Braised Red Cabbage and Apples                                          1x600g 

Looking to finish with a WOW?!

Check out our Dessert Collection!

Heating Instructions

Our plump boneless skinless chicken breast is stuffed with a classic bread stuffing spiked with chunks of local apples and cranberries. Lots of fresh herbs too! We complete this Thanksgiving meal with our Wild Rice Pilaf and Roasted Vegetable Medley with Rich Classic Gravy and Cranberry-Cognac Sauce!

 Heating Instructions

We roast butternut squash and maple syrup together with sweet onions, then combine them with toasted pecans and bread, and plenty of fresh herbs to make a unique and delicious stuffing for our plump boneless, skinless chicken breasts. We've paired this with our Wild Rice Pilaf, Roasted Carrots and Parsnips, Rich Classic Gravy and Cranberry-Cognac Sauce for a delicious Thanksgiving meal!

Heating Instructions

A refreshing change for Thanksgiving....?

Our delicious, melt-in-your-mouth duck leg with crazy crispy skin, served with Roasted Garlic Smashed Potatoes, Roasted Vegetable Medley, Fig-Port Stuffing, our Rich Classic Gravy and Cranberry-Cognac Sauce.

Heating Instructions

The foods of the Caribbean make up the ultimate Fusion Cuisine. Influences from Africa, India, Spain and Portugal to name a few, combine to give our West Indian Beef Curry rich and complex flavours. This is a mild curry...serve it with your favourite hot sauce and chopped cilantro to kick it up a notch! Great served over a bed of our Coconut Rice or our Jamaican Rice and Beans.

Gluten Free

Heating Instructions

A hearty cross-cultural stew featuring our Bar Five Farms Angus Beef, delicious root vegetables (onion, carrots, potatoes and turnips) and a rich Guinness Stout laced made-in-house beef bone broth. Sooooo yummy!

 Heating Instructions

Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Roasted Confit Duck Leg (Quack!)  instead of the traditional chicken (Coq). We serve it along with our rich red wine sauce, that contains button and cremini mushrooms, onions, garlic and fresh herbs. Two pouches make up this One Pot entrée.  Try it served over our Portobello Smashed Potatoes. It can be purchased as a Dinner Kit.

Heating Instructions

 We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty!

Heating Instructions

Recommended Finishing Steps

• Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch. 
• Pour pouch contents, including short ribs and mushrooms into a small saucepan. Bring to a boil. Reduce by half or until desired thickness has been achieved. 
• Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce and spoon the mushrooms over top. 

The classic French Bistro menu item. Delicious, melt-in-your-mouth duck, with crazy crispy skin! We season our King Cole duck leg with sea salt and black pepper, then vacuum pack it and cook it sous vide... slowly... very slowly…

This item features in our Paris Bistro Dinner Kit, and is also brilliant when finished with our Asian Raspberry  Sauce and served with our Coconut Rice or Red and Black Thai Rice!

Heating Instructions

Recommended Finishing Steps

• Heat the duck leg following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Place it skin-side up on a baking sheet, and place under the broiler for 2-4 minutes to crisp up the skin (skin-side down on a hot barbecue grill).
• Plate the Confit Duck Leg and drizzle the juices in the pouch over top (and on your potatoes!).

The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, our Buschbeck Farms lamb shanks with roasted garlic and onions and a touch of rosemary, to create a truly soul-satisfying combination of flavours and melt-in-your-mouth lamb. The juices in the pouch can be simmered down to make a very rich tasting sauce! Delicious served with our Roasted Garlic Smashed Potatoes...check out our Ontario Farm to Table Dinner Kit.

Heating Instructions

Recommended Finishing Steps

• Heat the lamb shank following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Pour the juices into a small saucepan and reduce until thickened. 
• Plate the lamb shank and pour the reduced juices over top (and your potatoes!)

A perfect, hearty, classic Italian dish. A slow sous vide "braised" Veal Shank is cooked in a rich wine sauce with tomatoes, sweet peppers, lots of garlic and a hint of lemon zest and rosemary. Don't forget about the hidden delicacy in the centre of the osso buco...the prize in the bone; the smooth as silk marrow. Wonderful served over a bed of our Roasted Garlic Smashed Potatoes, our Portobello Smashed Potatoes or Pappardelle pasta.

 Heating Instructions

We call this our 'Muskoka Breakfast' Cheesecake! It's got everything you need for breakfast; maple candied bacon, espresso, maple syrup, cheese, eggs (and just a hint of whiskey!...remember, you're at the cottage)