Join us to make classic stuffing and cranberry sauce, each chock full of flavor and easy as can be. Chef will walk you through the process in this fun free 30 minute class.
The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at VmVyb25pY2EtWmEgISBGbG9yZXMgfCB1YnMgISBjb20= or Cari at Q2Fyb2xpbmVNYXJpZSAhIEJhdW1nYXJ0bmVyIHwgdWJzICEgY29t with any substitution questions.
Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.
Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.
Please note: This is a virtual internal event for UBS employees only.
• 6 cups cubed sourdough or other bread or 4 cups already dried stuffing bread
• 1 tablespoon unsalted butter
• 8 ounces of any sausage out of casing (or bacon or any meat of choice)
• 1 ½ cups chopped Honeycrisp apple, small dice
• 1 cup chopped yellow onion
• 4 teaspoons minced garlic
• 2 tablespoons chopped fresh sage
• 1 cup celery in dices
• 1 large carrot in dices
• 1 ¼ cups unsalted chicken stock
• 3 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 3 large eggs, lightly beaten
Cranberry Sauce Ingredients
• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice
• The peel of one orange
• ½ teaspoon of cornstarch
• 1 small pinch of cinnamon – optional
Preheat oven to 425°F. Spray baking tray with cooking spray. If bread isn’t dried out arrange bread on a baking sheet in a single layer. Bake until toasted and dry, about 10 minutes. Remove from oven and place in a large bowl. Reduce oven temperature to 350 degrees F. Heat butter in a large skillet over medium-high until foamy, about 2 minutes. Add sausage carrots and celery, cook about 5 -7 minutes, stirring occasionally, until lightly browned. Add apple, onion, garlic, and sage; cook 3 to 4 minutes, stirring occasionally, until apple are slightly softened. Remove from heat and cool 5 minutes. Transfer to the bowl with bread. Add chicken stock, parsley, salt, pepper, nutmeg, and eggs to bowl with bread mixture; toss gently until moistened. Place mixture onto baking tray and bake until set, about 20 to 30 minutes. Cool in pan 10 minutes.
Cranberry Sauce Instructions
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, cornstarch, orange peel and cook until the cranberries start to pop (about 10 minutes). Remove from heat add cinnamon and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Equipment for Both
• Knife and cutting board
• Baking sheet
• Large bowl
• Large skillet
• 2 Wooden spoons or stirring spatulas (heat-proof)
• Medium Saucepan
• Citrus juicer
• Microplane or zester
Chef Notes: Please have all ingredients and equipment out and ready to go if cooking along as well as oven preheated to 425°
Enhance your culinary experience (and kitchen) with UBS branded products from Scarborough & Tweed – to view the culinary catalog and to place an order visit: https://ubs.scarboroughtweed.com/products?s%5Bf%5D%5Bc%5D%5B%5D=%2FVirtual+Cooking+School
Tickets for UBS - Virtual Cooking Class: Stuffing and Cranberry Sauce can be booked here.
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