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Roasted to perfection
Ricardo reinvents a classic holiday turkey dish
Despite Ricardo's many roast recipes, their go-to sides remain the same: gravy-style sauce, mashed potatoes and greens.

For over 15 years, the Ricardo magazine has published a roast turkey recipe in its special Christmas edition.

The centerpiece of a generous holiday feast (that includes a meatball ragout, a chocolate yule log, shortbread cookies and Christmas punch), his roast turkey gets thousands of clicks on his website every year, with commenters praising his recipes. Because the entrepreneur has dedicated his career to meeting the needs of home cooks across Quebec, he decided to launch a ready-to-eat version of his famous roast turkey, now in IGA supermarkets just in time for the holidays.

“To find out which of our roast turkey recipes were the most popular, we studied our website and determined that people really like the roast turkey stuffed with pears and cranberries. We worked with many partners and tasted dozens of different turkeys and stuffing, and finally came up with the ultimate roast turkey,” Ricardo explains.
PorkShop’s classic Claudette meat pie is a traditional tourtière made with pork, beef and veal meat.

While your turkey is getting golden brown, quickly prepare your gravy using the recipe on Ricardo’s website – it only takes 10 minutes. The chef recommends serving potatoes and greens on the side. Still not convinced? Ricardo says that his daughters, “who aren’t big fans of turkey,” ask for this roast turkey every Christmas Eve.

Order Ricardo’s roast turkey.

Made entirely with local ingredients (including the poultry, the pork, the pears and the cranberries in the stuffing), this roast turkey is carefully prepared, cooked once, quickly frozen, and packaged for sale. At home, it can be cooked and ready to eat in just two hours and fifteen minutes. The secret to making sure your turkey is nice and juicy? “Follow the cooking time.” Since the turkey is already cooked through, all you need to do is follow the instructions to prepare it at home.

Ricardo’s favourite product

Following the lockdown announcement in the spring, Ricardo and Brigitte initiated a daily happy-hour gin and tonic ritual. While Brigitte had taken for headquarters the family living room, Ricardo had turned the house kitchen into his playground. Cocktail hour was the agreed time for the couple to meet for a chat and sit back. “Tonic 1642 was a natural choice because it was important for us to drink local.” The tonic — subtly sweet with spruce aromas — is what really took Ricardo’s recipe “up a notch.”

Vegan plant-based tourtière, Vegeat

Vegeat is a young local SME that was rewarded with a DUX award in 2019, a competition that promotes healthy eating habits by offering recognition to industry leaders. Made with yellow pea isolate, potatoes, onions, and GMO, soy and allergen-free, the vegan plant-based tourtière, endorsed by vegan chef Jean-Philippe Cyr, reimagines a Christmas staple to everyone’s liking.

Ricardo’s meatball stew

There’s just something about a meatball stew that makes it a Christmas Eve go-to — even its presentation is comforting. Inspired by his family recipe, Ricardo gives this grandma classic his own personal touch, for a limited time only. Soft and tender meatballs seasoned with traditional spices, pulled pork and pommes parisiennes, topped with a gravy-style sauce will be the perfect pairing for your meat pie.

Meat pies, PorkShop

In the same way PorkShop’s dried sausages exemplify distinct characters, so do their meat pies, which is why you’ll have to ask yourself if you’re more the Claudette, the Alice, or the Jeannine type. Claudette is the classic tourtière, made with pork, beef, and veal; Alice is her distant cousin from Lac Saint-Jean, where meat pies are made using beef cubes, pulled pork and potatoes; Jeannine is a chicken pot pie filled with tender pieces of chicken and garden veggies.

Apple Mashed Potatoes by Trois fois par jour

Serves: 4
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes

  • 15 mL (1 tbsp.) olive oil
  • 2 McIntosh apples, peeled and diced
  • 1 clove garlic , minced
  • To taste salt and pepper
  • 1 L (4 cups) Yukon Gold potatoes, peeled and diced
  • 60 mL (¼ cup) 35% cream
  • 30 mL (2 tbsp.) span class="ingredient">unsalted butter<

Directions

– In a pot set over medium-high heat, heat olive oil and cook apples and garlic for 2 to 3 minutes. Season.

– Add potatoes and cover with cold salted water. Bring to a boil, cover, then cook over medium heat for 15 to 20 minutes or until flesh is soft. Drain well and return to pot.

– Using a potato masher, roughly mash, then add cream and butter. Whisk until smooth, adjust seasoning as needed, then serve with a meat dish.

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