Thanksgiving Wine & Recipe pairing - Argonaut Wine & Liquor

Thanksgiving Wine & Recipe pairing


There is no better time to try a new stuffing recipe! Enjoy these

recipes and their pairings this Thanksgiving.


Butternut Squash, Mushroom & Leek Sourdough Stuffing

                -4 tbsp olive oil

                -4 cups cubed butternut squash

                -sea salt & pepper

                -1 large leek, trimmed with green parts removed, thinly sliced crosswire

                -4 cups sliced mixed mushrooms (cremini, button, portabella)

                -1 large shallot, minced

                -2 tbsp fresh sage leaves, chopped

                -1 tbsp fresh thyme leaves

                -1/2 cup dry white wine

                -4 tbsp butter or olive oil

                -8 cups cubed sourdough, toasted

                -1 pint chicken or turkey broth

                -2 eggs

Directions:

1. Preheat oven to 425 degrees. Spread the butternut squash on a large sheet pan and toss with 2 tablespoons olive oil; season with sea salt and pepper. Place in over and roast until golden brown and softened, stirring occasionally (about 30 minutes).

2. Meanwhile, heat the remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add the leeks, mushrooms and shallots and cook, stirring, until softened and mushrooms have released liquids. Add the sage and thyme and continue to cook until mushroom juices evaporate. Add the wine and cook, stirring and scraping up any browned bits, until wine is almost evaporated. Add the roasted squash and butter or olive oil to the pan, stirring to combine. Remove from heat and transfer to a large bowl. Add the bread and enough to moisten (but not be soggy). Season with salt & pepper. Add the eggs to the mixture and toss well.

3. Spoon the stuffing into an oiled 2-quart baking dish. Reduce oven temperature to 400 degrees. Cover dish with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes or until stuffing is golden on top. 8 servings. Serve with Cannonball Chardonnay or the Pinot Project Pinot Noir.

Cannonball Chardonnay

Pinot Project


Wild Rice, Dried Cherry, Pecan & Apple Stuffing

                -1/2 cup unsalted butter, divided

                -1 cup diced yellow onion

                -1 tbsp fresh thyme leaves

                -kosher salt

                -5 cups chicken stock or low-sodium broth

                -1 cup uncooked wild rice

                -2 cups uncooked long-grain brown rice

                -1/2 cup diced celery stalk

                -1/2 cup diced carrot

                -1/2 cup peeled & diced tart apple

                -1/2 cup dried sweet cherries

Directions:

1. Heat 2 tablespoons butter in a large Dutch oven or heavy pot over medium heat. Add onion, thyme and 1 teaspoon salt. Cook and stir for 5 minutes. Add stock or broth and wild rice. Cover and increase heat to high to bring to a boil. Reduce heat and simmer 30 minutes. Add the brown rice, cover and simmer 30 minutes longer.

2. Preheat oven to 400 degrees. Heat 2 tablespoons butter in a skillet over medium heat. Add apple, celery, carrot and 1 teaspoon kosher salt. Cook and stir for 10 minutes until soft.

3. Combine rice mixture, apple mixture, pecans and cherries. Transfer to a greased 13x9 inch baking dish. Cover tightly with foil and bake for 20 minutes until all liquid is absorbed. Remove foil and cut remaining 2 tablespoons butter into small pieces to sprinkle on top of the rice. Bake uncovered for 10 minutes longer to crisp top. Cool slightly and sprinkle with parsley. Serve with Foris Gewurtztraminer or Hedges CMS Red Blend.



Classic Herb & Vegetable Holiday Stuffing with Bacon-Wrapped Stuffing Bites

            -1/4 cup unsalted butter

                -1 cup diced celery

                -1 medium yellow onion, diced

                -3 cups chicken broth

                -1 14 oz package Pepperidge Farm Herb Seasoning

                -1/2 lb pork sausage, cooked and crumbled (optional)

Directions:

1. Preheat oven to 400 degrees. Heat butter in a heavy large pot over medium heat. Add celery and onion and cook until vegetables begin to soften, about 5 minutes. Add the broth and bring to a boil. Remove pan from heat and add the stuffing mix. If using sausage, add it to the stuffing now. Spoon the mixture into a greased 13x9 inch baking pan. Cover tightly with foil.

2. Bake stuffing for 20 minutes. Uncover and bake 10 minutes longer, or until the top is crispy and golden brown. This stuffing can also be used to fill a turkey.

Bacon-Wrapped Stuffing Bites

            Turn leftover stuffing into delicious appetizers in a couple of simple steps!

                                -Use the Classic Herb & Vegetable Stuffing without sausage.

                                -Form the prepared & cooled stuffing into walnut-sized balls.

                                -Wrap each with a ½-strip of smoked bacon; secure with a pick.

                                -Bake on a parchment-lined baking pan at 400 degrees for 10-12 minutes, or until the bacon is sizzling and crisped.

                                -Serve warm on their own or with a cranberry chutney and the Raymond Napa Merlot or Sean Minor North Coast Cabernet Sauvignon.



Back to Our Blog

Are you 21 years old, or older?

No