Everyone has a favorite holiday stuffing recipe! In this hands-on class with Chef Sarah, we'll explore 4-5 different Thanksgiving "stuffings" (really, dressing, but that's part of the very first lesson). We'll use a variety of breads: cornbread, rye, sourdough, etc., to create dressings with distinctly different flavors and textures, all while discussing the necessary components to a successful stuffing.
Recipes may include rye stuffing with Italian sausage, pears, and chestnuts; sourdough & wild mushroom stuffing; apple & leek stuffing with fresh herbs; classic sage stuffing, and a corneal bacon stuffing.
This class is limited to 12 students. Please bring an apron with you to class.
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