Clyde and I would like to thank each and every one of you for your patronage, friendship, and kindnesses. We are so grateful that we can share our wines, our favorite spot on the planet, and favorite moments with you all throughout the year. We wish you a full table and overflowing heart this Thanksgiving. Cheers!
Since I didn’t actually cook a turkey today, I probably should call this dressing instead of stuffing! Whether you are a stuffing or dressing person, you’ll love this savory side on your Thanksgiving table. I made it roughly following my mom’s traditional recipe, and used our brand new wine, Coup King wine!
Mom always used bread that she tore up by hand, and it’s so easy that I don’t think I’ll go back to those bread cubes from the store ever again. I used two different types of store-bought sliced wheat bread for this batch, but we’ve used regular white bread, sourdough, and French bread with excellent results in the past.
Another tip from Mom is to go ahead and use the leafy tops of the celery stalks to add extra flavor and color to the dish. I added my own touch by using the wine and also threw in a bit of fresh garlic.
Use the finished blend to stuff your turkey, or put it into a greased casserole dish to cook. I love the crispy tops of the dressing, so be sure to cook this uncovered for a while if you are like me. Otherwise, keep it covered for a moister batch.
Which is your favorite: dressing or stuffing? Let me know in the comments.
I hope you all are looking forward to Thanksgiving this week. I’ll keep the salesroom open on Wednesday afternoon from 1-5pm so you can pick up a bottle or two for your celebrations if you haven’t made it out here already. Cheers!
A delicious, savory stuffing for a thanksgiving turkey or dressing for serving as a side using Peaceful Bend Vineyard's new wine, Coup King wine.
Author: Peaceful Bend Vineyard
Recipe type: Sides
1 loaf of bread, torn into bite-size chunks. (yields approximately 8-9 cups of torn bread total)
3 Tablespoons butter
2 cloves garlic, finely chopped
1 onion, diced (approximately 1 cup)
4 stalks celery, chopped (approximately 1 cup)
1 Tablespoon poultry seasoning
½ teaspoon salt
1 cup chicken stock
1 cup Coup King wine
Preheat oven to 375 F
In a large bowl (or directly in a large, greased casserole dish), tear up bread into large pieces. Set aside.
Melt butter in a skillet or saucepan set over medium high heat. Add the chopped garlic, diced onion, and chopped celery to the skillet. Saute until the onion is slightly translucent around the edges.
Stir the poultry seasoning and salt in to the celery mixture. Continue to saute for one more minute.
Pour the celery mixture in with the bread and stir to combine.
Pour the chicken stock and the Coup King wine into a small bowl and stir together. Then pour the wine mixture over the bread.
Either stuff your turkey and cook as you normally cook your turkey, or pour the mixture into a greased casserole dish and cover. Bake in the oven for 15 minutes, then remove the cover and bake for an additional 15 minutes or until completely heated through.
We like to mix together different types of bread for extra flavor and texture, but feel free to use all one kind if you would prefer. Be sure to chop up and add the leafy parts of the celery stalks too.
It’s the revolution in a bottle that will take over your kitchen! Get it? Coup King…..cooking…wine. Hey, I heard those groans!
Yes, yes, Clyde and I did have a glass or two of wine when we came up with this concept. But since it had us chuckling, we thought you might get a kick out of the silliness too!
So to tell you more about this wine, it is one that we bottled a while ago but were never very excited about as far as introducing it to our normal lineup. It sat in the bottle, neglected for over a year until late this summer when we pulled out a bottle and gave it a try. We were expecting the worst, but as it turned out, we were pleasantly surprised by what we tried. We ended up thinking it would be the perfect wine for creating depth of flavor in soups, casseroles, sauteed vegetables, and baked goods. So now we have a ‘cooking’ wine that is perfectly priced to use in all your favorite recipes (use this in anything that recommends a sherry or marsala wine).
I’ll be back tomorrow with a recipe for Thanksgiving stuffing using our new Coup King wine, so be sure to check back here for the details. In the meantime, click here to purchase Coup King online, or stop by the salesroom to pick up a bottle! Cheers!