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Chef Selwyn’s Thanksgiving Recipes

Chef Selwyn’s Thanksgiving Recipes

Plain and Simple Roast Turkey

Any type of stuffing works with this roasted turkey. You don’t even have to use stuffing if you prefer not to. It tastes great with or without.

1 whole turkey (18 pounds)Roast Turkey USE

5 cups of your favourite stuffing

½ cup unsalted butter, softened

Salt & pepper to taste

1 ½ quarts turkey stock


Clean the turkey by removing the neck and giblets and rinsing the turkey with cold water. Pat the turkey dry with paper towel inside and outside. Bring the oven temperature up to 325ºF. Move the rack to the lowest position you can in your oven. Place a roasting rack into a large roasting pan. Stuff the turkey cavity with your favourite stuffing mixture. Rub the turkey skin with the soft butter making sure to cover the whole outside of the turkey. Sprinkle on the salt and pepper to taste. Pour 2 cups of the turkey stock into the bottom of the roasting pan. Place the turkey breast side up on the rack in the pan. Make a tent out of aluminum foil to completely cover the turkey but not cover the roasting pan. Place the turkey in the oven and allow roasting for 2 ½ hours. Baste the turkey every 30 minutes with the stock in the roasting pan. If the stock should evaporate, add 2 cups to the roasting pan and continue adding as necessary, 1 to 2 cups at a time. After 2 ½ hours, remove the aluminum foil and continue roasting for another 1 ½ hours or until a meat thermometer reaches 180ºF when inserted into the thigh. Be sure to continue basting every 30 minutes during the last 1 ½ hours of roasting. Serves: 12.

Jamaican Black Bean Stew

1 ½ cups dried black beans

1 bay leaf

2 tbsp. olive oil

1 large red onion, thinly sliced

1 garlic clove, crushed

1 tbsp. molasses

2 tbsp. dark brown sugar

1 tsp. dried thyme

½ tsp. dried cumin

1 red pepper, seeded and diced

1 yellow pepper, seeded and diced

4 cups butternut squash, seeded and diced into small cubes

Salt and black pepper to taste

Jamaican Black Bean StewPreparation:

Soak the beans overnight in cold water. Rinse and place beans in a large pan of hot boiling water. Boil on high for 10 minutes. Drain and return to rinsed pan. Heat the oil in a non-stick frying pan and sauté the onions for approximately 4 minutes. Add the garlic and sauté a further 1 minute. Now add the molasses, sugar, thyme and chili. Cook for a further 1 minute. Set aside. Return the black beans to the heat and cover with cold water. Bring to a boil and add the butternut squash and 2 tablespoons of vegetable bullion powder. Cook over medium heat for approximately 45 minutes. Add the onion mixture and peppers and cook a further 25 to 30 minutes or until tender. Season with salt and pepper and serve immediately.

Lemon Hot Pepper Shrimp

These shrimp will make the perfect appetizers. Serve in the sauce with a slotted spoon and lemon slices on the side.

Lemon Hot Pepper Shrimp - © Can Stock Photo Inc. - margouillat1 lb. butter

3 lemons, sliced

3 tbsp. pepper

½ tsp. salt

2 cloves garlic, minced

2 tbsp. Worcestershire sauce

½ tsp. hot pepper sauce

2 ½ lbs. shrimp, uncooked in shells


Set the oven temperature to 375ºF and preheat. Place the butter into a large saucepan and place on medium heat. Let the butter completely melt & add the lemon slices. Stir in the pepper, salt and garlic. Pour in the Worcestershire sauce and hot pepper sauce and blend in well. Bring the mixture to a gentle boil. Reduce the heat to low, cover the pan and simmer 30 minutes, stirring often. Lay the shrimp into the bottom of a large roasting pan. Pour the simmered sauce over the shrimp. Bake 20 minutes or until the shrimp turn pink. Serves: 12.


Chef Selwyn Richards is a renowned Toronto chef and author, who specializes in Caribbean cuisine. He is also the President & Executive Chef of The Art of Catering Inc. His recently published book of recipes is called “The Art of Cooking: Soul of the Caribbean”. To order a copy contact Chef Selwyn at: selwyn@theartofcatering.com or call (905) 619-1059.

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