Thanksgiving

As you get ready for Thanksgiving dinner at your home you will want to make sure you are using safe cooking procedures. There is a lot of concern about cooking turkeys. The USDA has issue important guidelines about cooking turkeys. The guidelines are available online.

If you are looking for a Thanksgiving turkey stuffing recipe check out the recipe below. The recipe is from Wollersheim Winery.

Wine Stuffing for Poultry

Ingredients

2 large onions, finely chopped
1 cup butter
1-1/2 cups chopped celery
1-1/2 cups chopped filberts
2 teaspoons salt and 1 teaspoon pepper
1-1/2 teaspoon dried marjoram
6 cups finely broken day-old cornbread
4 cups coarse crumbs of day-old bread
3/4 pound sharp cheddar cheese, shredded
1/2 cup Ruby Nouveau or Domaine du Sac (or substitute with a fruity, dry red wine

Directions

1. Sauté onions in butter, until limp. Add celery, filberts, salt pepper and marjoram. Turn onion mixture over breads. Add cheese: sprinkle with wine and toss to mix thoroughly. Spoon stuffing lightly into bird, filling it about 3/4 full. (Bake remaining stuffing in an uncovered shallow baking dish.)
2. To glaze bird, baste with wine mixed with melted butter during last 20 minutes of roasting.

Makes enough stuffing for one 12-pound turkey or two 6-pound capons.

Provided by Wollersheim Winery, Wisconsin

Cheers!
Kathy