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Sides

Wild Mushroom & Sage Turkey Stuffing w/ Wild Rice & Hazelnuts

Wild Mushroom & Sage Turkey Stuffing w/ Wild Rice & Hazelnuts

This is an all-out decadent stuffing recipe that definitely fits the theme of any turkey or chicken dinner.  I like to make it a day or two ahead of time and just whip it out and bake it like a rockstar on the night of the dinner!  Feel free to leave out the bacon and substitute the bacon fat with olive oil instead.  Butter can also be replaced with more Wild Mushroom & Sage Olive Oil or any NOOC EVOO of your choice.  

Ingredients

1 cup cooked wild rice blend
3-4 strips bacon, cooked crispy (reserve 2 tbsp bacon fat) 
large onion, diced small
3 stalks celery, diced small
3-4 cloves garlic, minced
1.5 cups mushrooms, diced small
2 tbsp fresh thyme, minced (or 1 tbsp dried)
2 tbsp fresh sage, minced (or 1 tbsp dried)
1/4 cup butter
1/2 cup toasted hazelnuts, slightly crushed
1/2 cup dried cranberries
1 bunch flat leaf parsley, chopped 
1 cup chicken stock
300g dried bread cubes
Salt & Pepper, to taste

Directions

Preheat oven to 350F

Cook wild rice to package instructions, set aside

In a large pot, cook bacon over med heat until crispy, remove and let cool, leaving 2 tbsp bacon fat (chop bacon once cooled)

Add onions and celery and reduce heat to slightly below medium, sauté for about 10 mins in the bacon fat, until soft

Add thyme and sage and saute for 2-3 mins

Add garlic and mushrooms and saute for another 5-7 mins

Add Cranberry Pear Balsamic, Butter and Wild Mushroom and Sage Olive Oil, stir well until butter has melted

Stir in wild rice, hazelnuts, bacon bits and parsley, season with salt and pepper.

Stir in chicken stock, scraping up any brown bits on the bottom

Add cranberries and bread cubes and toss until thoroughly combined and all moisture had been absorbed by the bread.

Transfer to a 9"x11" baking pan, cover with foil and bake for 25-30 mins, remove foil and broil on high for 2-4 mins until the top is turning golden brown (keep a close eye on it so it doesn't burn!)

 

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Garlic Naan Bread

Garlic Naan Bread

Soft, pillowy, homemade naan is easier to make than you think and it's great for sandwiches, pizza, dipping into soups, curries, and more.  Using Nelson Olive Oil Co Garlic Infused Olive Oil is such an easy and delicious way to make garlic naan!  Of course, you can use any one of our EVOO's instead or get creative with our other flavoured oils too!  Having the egg/yogurt/olive oil mixture warm (or at least room temperature) before you mix it with the yeast mixture is pretty key, if it's too cold it will halt the action of the yeast.  
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Crispy Rosemary Cornmeal Potato Wedges

Crispy Rosemary Cornmeal Potato Wedges

Crispy Rosemary Cornmeal Potato Wedges The most delicious, easy potato wedges that everyone will love! So crispy on the outside and fluffy on the inside, this recipe features Nelson Olive Oil Co Rosemary Fused Olive Oil but feel free to play around with any of our flavoured olive oils! The cornmeal adds such a nice texture and don’t skimp on the olive oil or you won’t get the CRUNCH! We used red potatoes but any potatoes will work, just make sure the wedges are all roughly the same size so they cook evenly. Serve with breakfast, lunch, dinner or all on their own!
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Wild Mushroom & Apple Turkey Stuffing

Wild Mushroom & Apple Turkey Stuffing

Ingredients

1/4 c NOOC Wild Mushroom & Sage Olive Oil

2 tbsp NOOC Gravenstein Apple White Balsamic

1/2 c butter, melted

2 c onion, diced small

2 c celery, diced small

2-4 cloves garlic, minced

3 tbsp fresh sage, finely chopped

2 tbsp fresh thyme, chopped 

1 bunch Italian parsley, chopped

1 apple, chopped

1 c walnut pieces (optional)

1 c dried cranberries

10c dried bread cubes

4 c chicken stock (give or take)

Salt & pepper, to taste

Directions

Sauté onions and celery in the Mushroom & Sage Olive Oil slowly over med/low heat until soft and translucent (do not brown).  Add garlic, sage, thyme & pepper and increase heat to med/high and sauté for another 2 mins.  Add Gravenstein Apple Balsamic, melted butter, parsley, apple, walnuts, cranberries and mix well.   Add bread cubes and chicken stock, toss until thoroughly mixed and bread has softened add more stock if necessary - you want it to be quite moist).  Season with salt if desired.  

Stuff what you can in the turkey and refrigerate the rest (covered) in a large bowl.  When the turkey is cooked, remove stuffing and toss with the reserved bowl of stuffing.  Place in a 9"x11" baking dish and bake uncovered at 350F for 30 mins, until surface is browning and crispy.

 

 

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testimonials

★★★★★
"Great experience. Thought I was just getting olive oil. We tried so many pairings, we had to stop to be able to decide on what we wanted. All combinations were good. The advice was good as well. We were told to think about how and what we cooked before deciding on what we wanted. This helped us to choose what we would cook with, instead of buying based on the taste. They all tased good!"
David
★★★★★
"Wandered in here on a whim and was blown away! I absolutely love olive oil and have visited some great places in growing regions in Argentina/Spain etc., but this is by far some of the best tasting flavour combinations I've ever had - not what I was expecting to find on a visit to Canada.
Highly recommend :)
Jodie
★★★★★
I love shopping at the Nelson Olive Oil Co. Michelle and her team are there to help you find the right oil or vinegar to suit your needs. Always excellent friendly service, very fast and efficient. I refer friends and family at every opportunity. I highly recommend checking them out if you haven’t already.
Julia