The Art of Roasting the Thanksgiving Turkey plus Fabulous Dressings and More Wednesday, November 10, 2021 6:30 PM ET In-person and Zoom Options
In this class Betty will show you how to buy, prep, truss, roast, and carve a turkey to perfection She’ll season the turkey with herb butter and baste it with this butter plus stock to ensure a golden bird with moist flesh beneath. She’ll also show you how to prepare her favorite cornbread dressing in advance to avoid last minute fuss. Cranberry Sour Cherry Marmalade, with both sweet and tart notes, will be a perfect foil to the bird and dressing. Along with these dishes to anchor this holiday menu, Betty will also showcase two light, but delectable appetizers that require no cooking--just a quick assembly to begin your Thanksgiving feast. As always, Betty will offer tips for presentation and marketing for each of these special dishes.
Duo of Appetizers:
Pistachio and Goat Cheese Grapes Green grapes coated with herbed goat cheese are rolled in crushed pistachios, then sliced.
Tart Apple Slices Topped with Smoked Trout, Watercress, and a Dollop of Crème Fraîche
Roast Turkey with Herbed Butter and Shallot Pan Gravy Betty refers to this roast turkey as “never fail” and makes it every Thanksgiving. An herbed butter is patted under the breast skin to ensure moistness and is also used along with stock to baste the bird while in the oven. Shallots roasted alongside the turkey are added to the delicious pan gravy.
Golden Cornbread Dressing with Leeks, Celery, and Red and Yellow Bell Peppers Southern cornbread dressing, prepared with crumbled homemade cornbread, sautéed leeks, celery, diced red and yellow bell peppers, plus stock is baked outside the bird in a large baking dish. When done the top is golden and crusty and the dressing beneath rich and moist.
Cranberry and Dried Cherry Marmalade (Recipe will be provided and served but not demonstrated.) This deep crimson marmalade--aka chutney--can be made several days ahead and is always a favorite with guests. Everyone loves the balance of flavors-the sweetness of the cherries countered by the tartness of the cranberries. Ginger, cinnamon, and orange zest round out the seasonings.
Instructor: Betty Rosbottom
Zoom Fee: $30.00
In-Person Fee: $79.00
All In-Person Class attendees will be required to wear facemasks throughout the cooking class, only to be removed when eating.
We will also ask for proof of vacination status when signing up for our in-person class. Thank you for understanding.