Thursday, October 23, 2014

Cooking the Holiday Turkey

On Wednesday, October 15, another group gathered for a cooking demonstration class, this time on how to cook the holiday turkey with less stress. The session was led by Wisdom House Head Chef Margaret Jacobs. In her 30 years of culinary experience, she, herself, has cooked over 4000 turkeys with all the trimmings. The demonstration was followed by a festive meal including turkey, gravy, and two kinds of stuffing. Wine for the program was provided by Haight Brown Vineyard of Litchfield ( and the turkeys were donated by Miller Foods, Inc. of Avon, CT (
Wisdom House