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Thanksgiving cooking course project: a new challenge!

So I just agreed to a new challenge: give cooking classes in English on Nov 27th, the day before Thanksgiving!

The public is french people who are learning to speak English.

I decided upon a very *original* meal: Thanksgiving in a sandwich!

As appetizers, we will have celery sticks and carrots to dip in ranch dressing, then the thanksgiving in a sandwich with a small caesar salad and lastly mini pumpkin pies!

Wish me luck!!!

Here are the recipes (all due credit given at the beginning of each one)


Thanksgiving in a Sandwich

(Photo from Spoon fork bacon and recipe adapted from spoon fork bacon and Food Network)

Ingredients for one sandwich:

  • 3 slices bread
  • Mayonnaise
  • 3 slices of roasted turkey breast
  • Stuffing (see recipe below)
  • Cranberry sauce (canned, i sourced mine here)
  • 2 leaf of lettuce
  • 2 Tomato slices
  • Gravy (see recipe below)

1. Spread a small amount of mayonnaise onto two slices of bread.
2. Dip the remaining slice of bread in gravy and set aside.
3. Build the sandwich: Bread, lettuce, turkey, tomato, gravy soaked bread, stuffing, cranberry sauce, bread
4. Push together and serve with a side of gravy!

Turkey Gravy

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock or turkey broth
  • 1 teaspoon poultry seasoning
Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.

  • 2 slices whole grain bread
  • Butter
  • 1 tablespoon extra-virgin olive oil
  • 500g ground sausage
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 teaspoons poultry seasoning
  • Salt and pepper
  • 1 cup chicken stock or turkey broth
Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.
Turkey Breast (if you do this one, you don’t need the recipe for the gravy!)

  • 2kg fresh turkey breast with skin on
  • 70g butter, at room temperature
  • Salt and pepper
  • 1 shallot
  • 1 cup chicken stock
  • 1 tbsp flour


  • Preheat oven to 375 degrees F.
  • Dry the skin of the turkey breast(s) with paper towels and put in a roasting pan on a wire rack, breast side up.
  • Rub 50g butter all over the surface of the breast(s) and season well with salt and pepper.
  • Add the sliced shallot to the bottom of roasting pan and cover shallots with the stock.Top with breast(s)
  • Transfer the pan to the oven and roast until the juices run clear, about 1 hour.
  • Remove the turkey breast(s) from the oven and tent with foil. Allow to rest while making the gravy.
  • Strain pan drippings into a small pot over low heat and bring to a simmer. In a small bowl mash together the remaining butter and flour with a fork, until a paste forms. Whisk into the simmering stock, season with salt and pepper, to taste, and cook until thickened.
Mini Pumpkin pies
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) 100% Pumpkin purée
  • 1 can (12 fl. oz.) Evaporated Milk
  • 1 pie shell (to divide into 4)
  • Whipped cream (optional)
  • Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
  • Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.
  • Gradually stir in evaporated milk. Pour into pie shells.
  • Bake in preheated 425° F oven for 10 minutes. Reduce temperature to 350° F; bake for 30 minutes or until knife inserted near center comes out clean.

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