A LOOK BACK ON THE TURDUCKEN COOKING CLASS
On Sat, Nov 6, 2010, The Farmer's Kitchen at Turkey Hill Farm was abuzz with activity as traditional farm cook Linda Doane of Maple Ridge Sheep Farm in Randolph, showed participants how to debone an heirloom Bourbon Red Turkey, raised at Turkey Hill Farm. Participants then proceeded to finish deboning the turkey, along with a chicken, and a local duck, before being shown how to assemble the Turducken! Margaret Osha demonstrated how to make a savory stuffing with her Vermont Anadama bread made with the farm's Roy's Calais Flint Corn, and their Tamworth pork sausage, along with a cooked whole berry cranberry sauce made with Vermont Cranberries and Turkey Hill Farm maple syrup. Melissa Komorowski showed how to make a quick and delicious baked Vermont Brie appetizer made with dried cranberries, pecans and brown sugar. There were also brussel sprouts from the garden, and of course dessert-- orchestrated by Margaret--a delightful chocolate pumpkin tart. After lots of preparation and cooking, the group sat together at a long table laden with goodies prepared in class for a vertible feast of Turducken, with all the fixings!
Alice Levitt, Seven Days food writer and assistant online editor, was there, participating and taking notes for her Turducken story, which accompanies a video taken by Seven Days on Friday, Nov 5, during the preparation of the Turducken that was cooked during Saturday's class. Read Alice's story, Three-Bird Night and watch the video Lucky Turducken on Bite Club TV!
The following pictures were taken by Pam Knights in between preparations! Be sure to scroll over to the right and down to see all eleven photos.
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