A Small and Delicious Thanksgiving Dinner

Online (34 Bridge St, Northampton MA 01060)


Thanksgiving dinners are likely to be smaller and more intimate this year with the pandemic overshadowing the season’s holidays. With that thought in mind, Betty Rosbottom has planned a special Thanksgiving dinner for celebrating with immediate family or close friends. Smaller does not mean less traditional and includes comforting and distinctive dishes. The star attraction will be a turkey breast roulade prepared with a boned, butterflied turkey breast spread with a mushroom herb stuffing. You’ll learn how to butterfly that breast and then roll and tie it a day ahead. Sides include haricots with roasted fennel and shallots, plus creamy mashed potatoes with butter and crème fraîche. Easy pumpkin pots de crème with pecan toffee crumble will round out the menu. She’ll also include (but not demo due to time) a recipe for cranberry dried cherry chutney. Betty will give you shopping tips and make ahead suggestions for this stellar holiday meal.

Boned Turkey Breast Roulade Stuffed with Mushrooms, Pancetta, and Breadcrumbs with Rich Pan Sauce

A boned turkey breast is butterflied, then spread with a stuffing of porcini, brown mushrooms, crispy pancetta bits, herbs, plus breadcrumbs, and then rolled into a roulade. A delicious white wine sauce is made with the pan drippings.

Creamy Mashed Potatoes with Crème Fraîche and Butter

Traditional mashed potatoes get a flavor boost from a hint of crème fraiche, plenty of butter, and a sprinkle of fresh rosemary.

Haricots Verts with Roasted Shallots and Fennel

Shallots and fennel are roasted a day ahead and then paired with tender blanched green beans at serving time.

Cranberry Dried Cherry Chutney (Recipe is included in packet but not demonstrated.)

Pumpkin Pots de Crème with Toffee Pecan Crumble

Prepared with a custard mixture plus pumpkin puree, spices, and a splash of bourbon, these individual custards are baked and while warm topped with chopped pecans and toffee bits. Served chilled they are garnished with dollops of whipped cream.

Instructor: Betty Rosbottom