Traditional Holiday Recipes


As the holiday season draws near, the kitchen transforms into a time machine, where the rhythmic chopping of vegetables and the sizzling symphony of searing meat serve as a powerful catalyst for memories. When scent and taste (the senses that act as our most potent gateways to the past) intertwine, they can usher us back to some of the most cherished moments of our lives.

Treasured family recipes can act as living testaments to familial heritage, cultural touchstones, and shared history. Beyond the festive offerings that grace our tables, these recipes can become conduits for the continuity of customs, traditions, and a comforting sense of connection. 

Continue reading to join us on a flavorful journey through the heart of the home and discover a collection of delectable holiday recipes to add to your repertoire.

Seasoned with Love

To honour the timeless tradition of passing down family recipes, Seasons Retirement Communities have compiled a robust collection of recipes from residents across Canada entitled ‘Seasoned with Love.’ This cookbook is a labour of love, bringing long-standing traditional recipes to light that may have otherwise been lost through the generations. 

With recipes dating back over 100 years, this cookbook not only makes a great addition to your cookbook collection but also makes an excellent holiday gift for a loved one and provides a unique opportunity to get friends and family in the kitchen to create something truly special together.  

Below, we’ve featured an appetizer, a main, a side and a dessert recipe from the book to inspire your holiday meals this season. 


Andouille Sausage Soup with Kale – Irene Batchelar, Seasons Cambridge 


  • 1lb Andouille sausage cut into bite-sized pieces 
  • 1 small red onion, diced
  • 1 small green bell pepper, diced
  • 2 ribs of celery, diced 
  • 2 cloves of garlic, finely diced 
  • 1 tsp red chilli flakes
  • 4 stalks of kale, cut into 1” strips
  • 2 quarts turkey or chicken stock 
  • 1 tbsp olive oil 
  • Salt & pepper to taste 


Heat the oil in a 1-quart saucepan over medium-high heat. As the oil starts to smoke, throw in the onion, bell pepper and celery and stir the pan. This will cool the oil, but it will quickly re-heat. 

Keep stirring for two minutes. Add the Andouille sausage, cook until it starts to brown around the edges, and give up some of its fat to the pan. Add the garlic and chilli flakes and cook for two more minutes, stirring constantly. Add the kale and stir in the pan until coated with everything. Add the turkey stock and bring to a boil. 

Reduce to a simmer for 20 minutes. Check seasoning and adjust with salt and pepper. 


Mum’s Meatloaf – Jack Miller, Seasons Dufferin Centre 

Ingredients (Meatloaf)

  • 500 grams sausage 
  • 500 grams beef mince 
  • 1 cup fresh breadcrumbs 
  • 1 egg
  • 2 tsp curry powder
  • 2 onions, minced 

Ingredients (Sauce)

  • ½ cup water
  • ½ cup tomato sauce
  • 2 tsp white vinegar 
  • ¼ cup brown sugar
  • ¼ cup Worcestershire sauce 
  • 2 tbsp butter 


Combine all loaf ingredients and mix well. Put into an ovenproof dish with enough room for basting. Shape into a loaf and bake at 365°F for 30 to 45 minutes. While the loaf is baking, place sauce ingredients in a pan, bring to a boil, then simmer for five minutes. Pour over the loaf and bake further for 45 minutes, basting frequently. 

Side dish

Scalloped Potatoes – Mae Bowen, Seasons Royal Oak Village 


  • 6 medium potatoes (about 3 cups), peeled and thinly sliced 
  • ¼ cup onion, minced 
  • ¼ cup parsley
  • 3 tbsp butter or margarine 
  • 2 tbsp all-purpose flour 
  • 1 ½ tbsp salt
  • ⅛ tsp pepper 
  • 1 ¾ cups milk 


Place half of the potatoes in a greased 1 1⁄2 quart casserole dish. Sprinkle half of the onion and parsley over the potatoes. Melt butter in the saucepan. Add flour, salt and pepper. Blend and then add milk. Stir constantly and bring almost to the boiling point. Remove from the stove and pour half of the mixture over the ingredients in the casserole dish.

Repeat with remaining potatoes, onion, parsley and sauce. Cover. Bake in the oven at 350 F for 1 hour.

Makes 6 servings. 


No-Bake Cherry Cheesecake – Bob Tole, Seasons Dufferin Centre 


  • ½ cup water
  • ½ cup tomato sauce
  • 2 tsp white vinegar 
  • ¼ cup brown sugar
  • ¼ cup Worcestershire sauce 
  • 2 tbsp butter 


In a medium-sized bowl, combine the crushed graham crackers and granulated sugar. Stir until combined.

Add the melted butter. Mix well until all crumbs are coated with butter, and the mixture sticks together when pressed.

Next, lightly spray the bottom of a 9×13 glass baking dish with cooking spray. Press the graham cracker crumb mixture evenly into the bottom of the dish. Set aside.

In a medium-sized bowl, use a hand mixer to beat the softened cream cheese slightly before adding the powdered sugar and vanilla. Add powdered sugar and vanilla. Beat for one minute or until there aren’t any lumps.

Next, add half of the whipped topping and mix until there are no lumps. Add the rest of the whipped topping and mix until well-blended. The mixture will be a little thick.

Evenly space dollops of the cream cheese mixture over the crust, then gently spread and evenly smooth cut with the back of a soup spoon over the entire crust. Spreading the mixture this way will help keep the crust from pulling up.

Once the cream cheese layer is evenly spread on top of the crust, add the cherry pie filling by spooning it out slowly and evenly over the whole cheesecake. This will help keep the cherry topping layer from mixing into the cream cheese layer. It also evenly spaces the cherries out, so they’re not all on one side of the dessert.

After placing the topping on, cover the dessert with a tight-fitting lid or plastic wrap. Refrigerate for at least two hours or until ready to serve. 


We hope you’ve enjoyed this brief glimpse into the rich tapestry of ‘Seasoned with Love’ and its timeless recipes. May these culinary traditions remind us that, beyond the delightful flavours, our kitchens are sanctuaries of connection and shared history. 

The ‘Seasoned With Love vol 2’ cookbook is available to purchase at Seasons Retirement Communities locations for a minimum $10 donation. Proceeds from the book will be donated to various community organizations in the area in which the book is purchased.

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