Posted By: SilverBirch Hotels & Resorts
Interview: Joseph Dolby, Executive Chef, Quality Hotel & Conference Centre, Fort McMurray
SBHR: Welcome Chef Jo, we’ve heard a lot of excitement around the Turkey take-out promotion you’ve spearheaded the last couple years, what was the driving force behind this concept?
JD: On top of everyone’s already busy schedules, the busy Holiday seasons can get a bit overwhelming. We thought of a way we could help alleviate some of that stress by offering to cook people’s Thanksgiving dinners for them. This gives families a chance to relax, come together, and truly relish the holiday by consuming fine foods from the harvest. It’s when I see the smiling faces on the families when they come to pick up their meal on Thanksgiving day, that’s what I enjoy most!
SBHR: How successful has this concept been in the past, and what do you think the turn-out will be like this year?
JD: Typically for our Thanksgiving initiatives (Turkey Take-Out/both food outlets) we go through 50 turkeys – which may seem like a lot, but during Christmas, we usually go over 300!
SBHR: What would you say your top 3 pairings to accent your thanksgiving turkey dinner would be?
JD: Personally, I love having savory & sage stuffing, a fine turkey pan gravy, & cranberry sauce.
SBHR: What is your favourite Thanksgiving dessert/recipe to prepare?
JD: My mother’s pumpkin pie recipe, it’s a tradition which has been handed down from generation to generation.
SBHR: Tell us a bit more about how Quality Fort McMurray is helping families in need this Thanksgiving.
JD: We are very committed at the Quality Hotel and Conference Centre, Fort McMurray to our community and families in need. Similar to last year, we have partnered with our local radio station to give away another two free turkey take-outs to less-fortunate families this year.
SBHR: Chef Jo, we know you’re quite the culinary creator, do you have any hot new recipes you can share with us?
JD: I always do! This recipe is sure to wow your guests! It’s Oyster & Cornbread Stuffing.
- 2 x 8oz packages corn bread mix
- 3 tablespoons butter
- 1/2 cup chopped onions
- 1/2 cup diced celery
- 2 (8 ounce) cans oysters, liquid reserved
- 2 eggs
- 1/2 teaspoon ground black pepper
- 1 tablespoon poultry seasoning
- 1 1/2 teaspoons dried sage
- 1 (14.5 ounce) can chicken broth
Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking pan.
Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish and voila! You’re ready to serve.