Have you ever seen a "de-boned" turkey??

Last night cooking class was a "Non-Traditional" Thanksgiving Dinner.

Chris started out the evening showing us how to de-bone a turkey. He really had to wack and cut and pull. It was enough to convince me I will never attempt that stunt at home! After he de-boned it, chopped off the legs and wings....he beat the breast flat, (the class toook athe recipe over at this point) turned the dark meat into burger, added sausage and seasonings, wrapped the turkey up, tied it, seared it, baked it for Turkey Roulade. I took some home and Mike LOVED it!

After we're grouped into teams. Rob sends us to our stations and gives us a recipe to do. This is what our stations look like BEFORE....And AFTER! Space gets small! I was with Kay Neves last night. We got Pumpkin Flan as our recipe.

Chris was showing us different toppings for Pizza appetizers.


As you can see, it gets pretty crowded in the kitchen! They had a pretty aggressive menu for us last night. We start class at 6:30 p.m. and I got home at 10:00 p.m. As you know, a lot of Thanksgiving dishes have to be baked, and we were all jockeying to get the oven and stove top!


These pizza's were sooo yummy!!AND WAAAA-LAAA! THE FINAL PRODUCTS!!!Toasted Hazelnut Salad with Dried Cranberries & Hazelnut Vinaigrette (I am so making this!) Deviled Eggs
Spiced Cranberry Bread Pudding
(CAN YOU SAY YUM-O!!! This WILL become a tradition at my house for Thanksgiving from now on!)

Pumpkin Flan.
Rob and Chris said if they were to give me a "grade," it would be an "A"! Of course because I made it, I had to pick it apart and not be satisfied!

POTATO HEAVEN!!! My favorite section of the buffet!

Red potatoes with bacon and cabbage

(left in back--Great St. Patty's day dish! )

Purple potatoes with cream and salt and pepper

(they taste just like regular ones.)

Sweet Potatoes with Sweet Compound Butter

(Another Thanksgiving WILL DO this year! Try to imagine whipped butter with crushed red pepper and syrup! Sounds odd?? DIVINE!)

The Turkey Roulade.

My top picks for the night were: salad, bread pudding, all the potatoes, and the pizza! Try eating all of that at 9:45 at night! It was like eating Thanksgiving Dinner! And they going right to bed....or should I say, right to my THIGHS!! GOBBLE! GOBBLE!

I feel silly! I posted this on the wrong blog!! BUT! Since it does relate to recipes and cooking...if you'd like any of these recipes...leave a comment!

Spiced Cranberry Bread Pudding

DO AHEAD! Can be made up to 4 days in advance!

In a large saucepan, bring to boil, stirring until sugar dissolves:

1/2 c. sugar

1/2 c. Frozen Cranberry Juice Cocktail Concentrate

1/2 c. orange juice

2 tsp finely grated orange peel

Mix in 3 c. Cranberries (12 oz--thaw if frozen) and return to simmer.

Reduce to med/low heat; gently simmer 3 minutes (cranberries should not break).

Pour cranberry mixture into strainer set over bowl and drain.

Return syrup to same pan.

Boil until very thick and reduced to a generous 1/2 c. (about 7 min).

Fold berries into syrup. Cool to room temperature. Cover and chill. Bring to room temperature before using.

Spray 2 quart deep baking dish (see pic) w/ cooking spray. Line with parchment paper.

Cut crust off of 12 slices of white sandwich bread. Place one layer on bottom of dish.

Spread 1 tsp. of Apricot Preserves on each slice and sprinkle with cinnamon and nutmeg.

Spoon 1 Tbsp cranberries (with as little syrup as possible-reserve syrup) on each slice.

Top with another layer--PRESERVE side down. Repeat layers.

With reserved syrup in a medium bowl, Whisk until blended:

4 large eggs

1 Tbsp Grand Marnier (I don't use)

1 tsp vanilla extract

1/4 tsp kosher salt

1/2 c. sugar

Add and stir until sugar dissolves:

2 c. heavy whipping cream

Pour custard over dish. Let stand 15 min to an hour, occassionally press bread to submerge. Preheat oven to 350*

Place pudding in a cake pan. Add about an inch of lukewarm water to cake pan.

Bake until puffed and firm to touch, about 45 minutes. (Insert knife, should come out with a little egg on it...don't overcook!)

Remove from water. Let cool 10 min. Serve warm with some reserve syrup drizzled over portions.

Sweet Potatoes with Sweet Compound Butter

Bake sweet potatoes. Whip 1 c. butter. Stir in 1 Tbsp crushed red pepper, 1 tsp salt, 1/4 c.-1/2 c. maple syrup. Serve over potatoes!