Jingle & Mingle Holiday Open House: Making Spirits Bright with Holiday Cheer 
Thursday, December 7th at 2pm. Click HERE & RSVP Today!
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Jingle & Mingle Holiday Open House: Making Spirits Bright with Holiday Cheer 
Thursday, December 7th at 2pm. Click HERE & RSVP Today!
Open Mobile Menu

Kensington Cooks! Thanksgiving Dinner – Live with Chef Morissa

Kensington Park invites you to a series of virtual culinary experiences to inspire you from the comfort of your own kitchen this fall. There’s never been a better time to learn how to perfect your avocado toast, create that classic Old Fashioned or spice up your Thanksgiving dinner.

Thanks to our Executive Chef, Morissa Harris, you can learn to prepare different autumn-inspired meals that will ignite your taste buds and encourage your creativity.

Click Here to Register for Live Demos!


Episode 3: Thanksgiving Dinner

Printable Recipes Here



1 lb. boneless turkey breast, skin on

Fresh Sage, Thyme, Rosemary, chopped

1/2 stick melted butter

Salt and pepper, to taste


Preheat oven to 350. Open breast and butterfly, but do not cut all the way through. Pound out turkey, leaving at least 1/8 in. thick. Spread salt and pepper inside breast and add stuffing mixture, leaving a 1/2 in. border. Roll tightly and secure with twine. Bake until internal temp. is 160. Cool before slicing.



1 loaf of brioche, torn into 1 in. pieces

1 stick of unsalted butter

1 large onion, diced small

2 celery stalks, diced small

Salt and pepper to taste

1 tbsp. fresh Thyme, chopped

2 tbsp. fresh Sage, chopped

5 oz. chestnuts, roasted, peeled & chopped

2 cups chicken or turkey stock

2 large eggs

1/4 cup fresh parsley, chopped

One to two-day-old brioche will work best. Allow it to sit out a few hours before beginning. Sauté butter with onions and celery until translucent. Then add in fresh herbs and chestnuts. Toss the mixture into the brioche. Add eggs and stock, mixing until combined. Should be wet.



3 tbsp. flour

3 tbsp. butter

1 cup apple cider

½ cup turkey stock

Melt butter in pan, whisk in flour and cook for 2 minutes. Slowly whisk in apple cider and stock, cooking for 5 min. It will thicken. While cooking, add sprig of Rosemary for flavor (discard at end).




1 ½ cups all-purpose flour
½ tsp. salt
2 tbsp. granulated sugar
1 ½ sticks unsalted butter, cold
¼ cup cold water


3 large Granny Smith apples
1/3 cup sugar
1 tsp. vanilla extract
1 tsp. cinnamon
3 tbsp. unsalted butter, melted
Pinch of salt


1 tbsp. all-purpose flour
1 egg, beaten
2 tbsp. turbinado sugar

In food processor, pulse flour, sugar and salt. Add cold butter and process until butter becomes small, then add water and continue to pulse. Transfer dough to a lightly floured surface and knead a few times, until dough forms. Pat dough into a disk. Flour a separate surface then roll out to a 10-in. diameter. Transfer to parchment-lined sheet pan.

Peel, core and cut apples into 1/8 in. slices. Toss in bowl with sugar, salt, cinnamon, vanilla extract and melted butter to coat.

Arrange apples in overlapping circles within 3 in. of edge. Fold dough edges over apples, creating pleats. Using pastry brush, brush egg on crust and sprinkle turbinado sugar over all. Chill tart for 15 minutes. Bake at 350 for 45-55 minutes. Enjoy!