Thanksgiving Feast
11/05/2018 – 11/09/2018 Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Yields6 servings
Yields6 servings
Chicken Cutlets with Pan Gravy
  • 1pound chicken breast cutletscut into 8 cutlets
  • 2teaspoons ground sage
  • 1 1/2teaspoons ground thyme
  • 1teaspoon ground marjoram
  • 1teaspoon ground rosemary
  • 1/2teaspoon nutmeg
  • 1/2teaspoon finely ground black pepper
  • 1/4teaspoon Seasoned Salt
  • 1/4teaspoon pepper
  • 2tablespoons canola oil
  • 2tablespoons butter
  • 1/4cup all purpose flour
  • 2cups chicken broth
Garlic Buttermilk Mashed Potatoes
  • 8 russett potoatespeeled and cut into large cubes
  • 4cloves of peeled whole garlic
  • 1/2cup milk
  • 1 stick unsalted butter
  • 1/2cup buttermilk
  • 1teaspoon Salt
  • 1/2teaspoon freshly ground black pepper
Green Beans with Bacon
  • 2 1/2pounds fresh green beanstrimmed
  • 1/4teaspoon Salt
  • 1/4teaspoon black pepper
  • 8ounces of thick sliced baconroughly chopped
  • 1 small yellow onionfinely chopped
  • 3cloves garlicminced
  • 1teaspoon red pepper flakes
  • 1/4cup fresh lemon juice
Chicken Cutlets with Pan Gravy
  1. Measure all the dry rub ingredients and place in a small bowl. Set aside. Place the cutlets in a shallow dish. Sprinkle half of the dry rub on one side of the cutlet. Turn the cutlet over and repeat. Set aside.
  2. Drizzle oil in a skillet on medium heat. Add cutlets and cook for 5 to 7 minutes until golden brown on both sides until juices run clear and no longer pink. Set aside.
  1. In the same pan on medium heat, whisk the butter and flour to the fond (tasty bits of flavor rendered from the turkey cutlets) to make a roux. Slowly pour the chicken stock and continue to whisk until the gravy gently boils and thickens. Season to taste. Reduce heat to low and return the cutlets to the pan with the gravy to simmer and warm through. Turn off heat and cover until ready to serve.
Garlic Buttermilk Mashed Potatoes
  1. Place the cubed potatoes and whole garlic in a large pot and cover with water. Bring to a rolling boil and cook until fork tender. Drain and return the same pot. Gently mash a bit before adding the butter, buttermilk, milk, salt and pepper. Do not over mash the potatoes.
Green Beans with Bacon
  1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
  2. Cook the bacon in a large, heavy sauté pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and sauté until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and sauté until just fragrant, about 1 more minute. Add the reserved green beans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.