Culinary Thanksgiving Turkeys

For Room In The Inn’s Thanksgiving Feast

Culinary students at Nashville State Community College prepare Thanksgiving turkeys for Room In The Inn

NASHVILLE, Tenn. November 20, 2017 – The Nashville State Community College Randy Rayburn School of Culinary Arts, Hospitality Management & Tourism will prepare Thanksgiving turkeys donated by Sysco Foodservice to be served at Room In The Inn’s annual Thanksgiving feast. “This is an excellent opportunity for our culinary students to use the skills they’ve gained in the classroom to make a contribution to the Nashville community during this season of giving,” said Dr. Paul Brennen, Culinary Arts and Hospitality and Tourism Program Director. Students will assist Assistant Professor of Culinary Arts Marylou Tate to prepare the turkeys to be sent to Room In The Inn.

“The holidays can be a difficult time for many of us. At Room In The Inn, our goal is to create our own traditions by making the days and weeks around the holidays special. The Thanksgiving turkeys donated from Nashville State's Culinary Program helps us live out our core value of hospitality and have a nice meal with our community,” said Rachel Hester, Room In The Inn Executive Director.

For more information please contact Dr. Paul Brennen, Culinary Arts and Hospitality and Tourism Program Director at 615-916-5595 or by email at paul.brennen@nscc.edu. To round out your Thanksgiving meal, try Chef Paul’s recipe for Thanksgiving dressing:

Ingredients

  • Cornbread
  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 8 tablespoons butter
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 7 cups chicken stock
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)
  • 5 eggs, beaten
  • 3/4 cup buttermilk

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

For more information, contact:
Emily Evans, Development and Communications Coordinator
Nashville State Community College Foundation and Public Affairs
120 White Bridge Road ~ Nashville, TN 37209
Office: 615-353-3222
Email: Emily.Evans@nscc.edu

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Nashville State Community College is a two-year institution, serving Davidson, Cheatham, Dickson, Houston, Humphreys, Montgomery, and Stewart Counties. Our mission is to provide comprehensive educational programs and partnerships, exemplary services, an accessible, progressive learning environment, and responsible leadership to improve the quality of life for the community it serves. Nashville State Community College is a TBR institution and complies with nondiscrimination laws: TItle VI, Title IX-Section 504 and the ADA. For more information, please visit www.nscc.edu.