November 06, 2014 1:00 PM - 2:30 PM
Institute of Culinary Education
Join Master Butcher Rudi Weid for a demonstration of how you can make the famous Turducken-a turkey stuffed with a duck stuffed with a chicken. He'll show you the exact techniques for boning all the birds, how to assemble them-with stuffing, if you wish-and the best roasting method. You'll take home exact instructions so you can tackle it for your own holiday celebration. You will sample various turduckens flown in from Louisiana, such as Creole Sausage and Cornbread and Seafood Jambalaya. Many swear by deep frying, but for chefs and butchers alike, there is no substitute for slowly oven-roasting the holiday bird. Free for current career students and alumni; General public $40.
Click here to register.