Class Length:2:00 hours
What you’ll do
With autumn spreading over the countryside, our kitchens are laden with the bounty of the fall harvest. Chef Regan Byers will show you how to bone out a whole turkey to make easy baking roasts and stuffed rolls. Use the bone to make a stock and the fall favourite, Roasted Squash Soup. Have a side serving of Sweet Potato and Celery Root Pommes Anna along with Goat Cheese and Sun-dried Tomato Tossed Green Beans. For dessert, a delicious Apple Compote (sauce) with Buttery Shortbread.