Join AARP and Chef Andrew Zimmern at Virtual Cooking Demonstration


Join AARP and Chef Andrew Zimmern at Virtual Cooking Demonstration

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Get cooking with renowned chef Andrew Zimmern at AARP's free live virtual event "AARP Presents: A Caregivers Thanksgiving,” taking place Thursday, Nov. 19, at 7 p.m. ET.


The Emmy Award–winning chef and TV personality helps AARP celebrate National Family Caregivers Month by serving up three special holiday recipes and dishing advice on how to best enjoy the


season, even if it looks — and feels — different this year because of the coronavirus.


Members only


"I'm inspired by AARP's advocacy for caregivers because I know firsthand how tough the job is — I've been one myself and have grown close to those we've been lucky enough to hire in our


family,” Zimmern says. “Knowing the holidays may be difficult for caregivers this year, I'm excited to share simple ways to prepare, eat well and create memories — no matter how or where


you're celebrating."


Joining Zimmern in the virtual kitchen is AARP Board Chair Annette Franqui, who will offer information on the support available to family caregivers during the pandemic.


Follow along with Zimmern as he demonstrates a recipe from his tasty Thanksgiving feast. If you'd like to make the dishes at home, find the recipes and step-by-step instructions below.


Stuffed Roasted Boneless Turkey Breast, Pan Gravy


Stuffing

12–14 chestnuts1 cup celery, minced1 cup onion, minced2 tablespoons fresh parsley, minced4 ounces chicken livers3 tablespoons melted butter1/4 cup heavy cream6 cups dried bread


cubes for stuffing (store-bought seasoned varieties are fine)2 teaspoons dried sage1 teaspoon dried tarragonSaltPepper


Turkey

One whole 4-pound (roughly) boneless breast of turkey (both breast lobes attached, skin on)1 teaspoon dried thyme6 sage leaves, finely choppedSaltPepper1 recipe stuffing (see


below)2 tablespoons butter1 teaspoon paprikaButchers string/cooking twine for securing breast Instructions:


Make the stuffing


Preheat oven to 350 degrees.


Make an incision about 1/8-inch deep through each chestnut shell, just into the flesh of the nut, and work your way almost around its circumference. After slitting the shells, transfer the


chestnuts to a rimmed baking pan and roast them for about 35 minutes. While the chestnuts are hot, remove and discard each shell and the papery skin. Chop the chestnuts.


Mince the celery, onion and parsley. Set aside.


Mince the chicken livers very finely.


Combine the chestnuts, celery, onion, parsley, liver, butter, cream, bread cubes and spices in a large mixing bowl. Season with salt and pepper.


Prepare the turkey


Place the turkey skin side down on a cutting board and slice open the middle of each breast, cutting away from the center. Your knife will be parallel to the cutting board, slicing toward


the outer edges of the roast. You are opening up the breast meat to even out the thickness of each breast. The new meat flaps should open up from the middle of each breast like pages of a


book folding out to each side.


Season with the thyme, sage, salt and pepper.


Place stuffing onto the breast, and fold the edges of the turkey “envelope” over the stuffing. You should have a “football” of turkey.