Jan's on the Beach Restaurant


December Update..

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Jan serving an amuse bouche

Jan serving an amuse bouche

We’ll be closed three days over the Christmas break from Christmas Eve to Boxing Day, Dec 24th, 25th and 26th. We’ll be back ready to serve you breakfast on Friday Dec. 27th 9 am!

For New Year’s Eve we’re open for breakfast and lunch as usual. Our last dinner seating is at 7:30 pm, closing up by 9 pm.

Pressed for time? Give a Jan’s on the Beach Gift CertificateCall us and it will be waiting here for your guests to use anytime they like.

New Year’s day brunch is a big day for us, come on over after your polar bear swim and start the new year off with a hearty breakfast and great coffee or hot chocolate at Jan’s!
Reservations are a very good idea, since our New Years day brunch is a popular event.
Call us at 604 531-5444 and reserve your spot.

Look for our January update soon, with news about our Taste of Italy Wine Pairing dinner, music events and more!

Jan’s version of Great Grandma Wait’s Sausage & Oatmeal Stuffing

This is one of my favourite turkey dressings, I loved going to Gord’s
grandparents for big family Sunday dinners. Norm and Rita were
excellent hosts and loved to cook and entertain their guests.

The turkey broth can be made a day or so ahead of time. I usually buy
extra necks and turkey wings to make lots of stock. Roast the wings
and necks for an hour or so at 350 degrees for extra deep flavour!

Simmer the necks and wings in 8 – 10 cups water for few hours with
some onion, celery, (use the middle and the leaves) , a couple of
garlic cloves and some parsley, sage, rosemary and thyme or use
poultry seasoning and a bit of pepper.

Reserve the rest for turkey gravy!

6 cups torn, cubed or diced dried bread. Any type works.
Leave the bread out on sheet pans overnight – build bread houses and
blame the elf 🙂

1 package of ground pork sausage
2 tbsp canola oil
2 onions – diced
1 head of celery – diced
1 apple peeled and diced
3 cups regular or quick cooking rolled oats – not the instant oatmeal!
1/2 lb butter
2 tablespoons Poultry Seasoning or to taste
1/2 tsp pepper
2 Cups turkey broth

Tear, chop or dice the bread, and place in a large bowl.

Fry up the sausage in a small amount of oil – breaking it up into
small pieces. When it is fully cooked remove from heat and allow it to
cool. Tilt the pan so all the fat drains to one side.

Saute the onion and celery in the butter until soft – do not brown.
Add the diced apple.

Pour all of the veggies and butter over the dried bread.

Add the oatmeal and the drained sausage.

Mix everything together and sprinkle the poultry seasoning over it all

Moisten the mixture with the turkey broth, stir and gradually add the
rest of the both.

Pour into greased loaf pans, or stuff the turkey!

If using loaf pans bake in the centre of the oven at 350 degrees for
about an hour.