Red River College’s partnership with Granny’s Poultry Co-operative was featured in the NSERC Research News recently. Read the full story here.
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Gluten-free Turkeys from Freezer to Oven

Two new turkey products have been introduced to retail stores in the Prairies thanks to testing and tasting at Red River College’s (RRC) School of Hospitality and Culinary Arts.

Granny’s Poultry was able to launch two new products. The Cornbread Stuffed Turkey and an Unstuffed Slow Cooker Turkey Roast are now sold through a major retailer in over 100 stores across the Prairies. The products are the first on the market to be naturally gluten-free and cooked straight from the freezer without thawing.

“By working closely with chefs and students at the college on the final phase of development we were able to fine tune our unique corn bread stuffing formula and validate cooking methods,” said Wortzman. “After testing our finished product on a broad demographic we were able to confidently partner with a national retailer on an ambitious new product launch plan.”
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