Photography & Article by Joe Salvino, Studio 960
© November 2007, All Rights Reserved

We all know that there are many ways to "dress" your turkey, but how many of you have ever "dressed up" your turkey?

Just a couple weeks ago I was reviewing the posts here on the Desert Society Food Blog when I noticed an entry from Jeff Rogers professing his wife's superb culinary skills and private cooking classes. As they are local residents here in the Coachella Valley, and interested to know more, I decided to follow up on it.

When I contacted Jeff he told me that his wife Cathy has been a culinary professional teaching cooking classes for over 25 years, and now does private cooking classes from her home in Rancho Mirage. Jeff informed me that her next class was a Thanksgiving theme and that I was welcome to come sit in on the class.



The class had started earlier that morning with menu planning and prep work, and by the time I arrived Cathy was busy at hand with her class attendees comfortably seated in view of her instruction. They all seemed very intent, and with good cause as they had a long list of components for their Thanksgiving menu:

1. Cappuccino of Walnut Soup

2. Turkey shaped Vegetarian Pate with red wine or cocoa nectar vinaigrette

3. Count Wellington (fresh kosher turkey)

4. Cranberry Strawberry Chutney

5. Gravy for Turkey

6. Baked Yams topped with glazed fresh marshmellows

7. Pumpkin Mushroom and Leek Stuffing ~ I "garnished" this recipe from Cathy. (See bottom of this page for recipe.)

8. Spoons of Caramelized Apples with Créme Angelaise and Caramel Design

With the turkey out of the oven for some quick checks and basting, it was back into the oven and on to other preparations. (The "dressing" would come later after the turkey was cooked further.)



The Walnut Soup had been prepared earlier that morning and Cathy shares a novel idea to serve them in colorful cappuccino cups. I thought it was a great idea as when you have a rich soup, and a large menu on the way, the small cappuccino cups provide just enough to satisfy those anxious taste buds and still leave you with an appetite for more.



Next up, turkey shaped Vegetarian Pate with red wine or cocoa nectar vinaigrette. You gotta love the presentation in this one! Is it just me, or does everyone appreciate edible creations!? Not to mention the artistic patterns with the sauces.



Okay! The turkeys nearly done, back out of the oven and ready to get "dressed up!"



Cathy has the turkey's pastry vest, bow tie and leg cuffs already cut out and ready to be "put on." A little careful placement. . .



Some minor adjustments. . .



And wa 'la, it's all dressed up and ready for one last round in the oven.



Just another 20 minutes. . .



At last, our finished "dressed up" turkey is ready to entertain!



At this point you could present your wonderfully dressed turkey to your audience and let them marvel and take pictures like I did. (Besides, it's a good idea as pointed out by Cathy to let the turkey rest for at least 30 minutes before carving the turkey.)



If you're starting to worry that all your hard work is going to be lost at carving time, not to worry. Cathy shows us how to carefully remove the "apparel" and use it to garnish the turkey platter.



And here it is, ready to put out on your buffet. OR. . . Cathy also shows us how to make beautiful plated entrees with the rest of the items from the menu.



Get out the baked yams, top with the home-made marshmellows made earlier that day (YES, I said homemade marshmellows!!!), and get out the torch.



Add your turkey, cranberry strawberry chutney, pumpkin mushroom and leek stuffing, and a little bit of pan dripping gravy! OMG. . . between the aroma and aesthetics, now that's what I call Culinary Art! I could sense an over-stuffed tummy coming soon.



And how do you top a superb entree??



With an equally impressive dessert, of course. Here Cathy shows us how to make a carmelized decoration for the dessert spoons filled with caramelized apples and créme angelaise.



A little créme angelaise. . .



Our Caramelized Apple. . .



And there they are! Small, sinful desserts for what little room you would have left from this savory, fun and unique menu.

If you would like to know more about Cathy Rogers private cooking classes, she can be reached at (760) 770-5965




* Pumpkin, Mushroom and Leek Stuffing for Turkey

Although you can use this for stuffing your turkey, this recipe is just as good cooked in a soufflé dish on the side.

Serves 8 to 10

1 small loaf brioche ~ about 2 cups cut in cubes

2 cups cooked white pumpkin ~ seeded, peeled and cubed

2 portobella mushrooms ~ chopped

1 large leek, white part and left green ~ chopped

5 shallots ~ minced

1/2 cup olive oil

3 eggs beaten plus 1/2 cup chicken broth

1 teaspoon sea salt

butter for dish


Preheat oven to 350 degrees. Place brioche cubes on cookie sheet and bake until lightly golden brown. Reserve.

Heat olive oil and sauté in a 10" saucepan leeks and shallots for a few minutes. Add mushrooms and saute until lightly golden brown.

Place toasted brioche in bowl. Stir in mixture of shallots, leeks and mushrooms. Stir in cubed pumpkin. Stir in beaten eggs and sea salt.

Stuff turkey with dressing just prior to baking OR butter 5" soufflé dish, place ingredients into dish, dot with 2-3 tablespoons butter and bake for 45 minutes.