Thanksgiving Dinner Basics

Cooking your first Thanksgiving dinner and need some pointers? Or are you interested in new holiday recipes? Join food writer and chef-instructor Shawnie Kelley as she discusses the benefits for brining turkey, offers suggestions for seasonings, and breaks down how to baste and cook whole birds and turkey breasts. You also will learn the difference between stuffing and dressing, techniques for making the perfect mashed potatoes and gravy, and you’ll receive recipes for several vegetable and starch side dishes. Together as a class, we will roast an herbed turkey breast with root vegetables. Each team will learn to make parmesan popovers and whip up a family-style side dish. Shawnie will demonstrate how to use pan drippings, stock, and vegetables to make a simple, yet flavorful gravy. At the end of class, we will share a meal and give thanks for the opportunity to gather and cook together. A glass of wine is included with dinner. This class does not cover dessert.

Chef: Shawnie Kelley

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