{"id":9085,"date":"2013-11-25T01:00:16","date_gmt":"2013-11-25T06:00:16","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=9085"},"modified":"2013-11-25T00:10:14","modified_gmt":"2013-11-25T05:10:14","slug":"9085","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2013\/11\/25\/9085\/","title":{"rendered":"Thanksgiving Stuffing with Red Wine"},"content":{"rendered":"
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Thanksgiving<\/p><\/div>\n

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<\/a>.<\/p>\n

If you are looking for a Thanksgiving turkey stuffing recipe check out the recipe below. The recipe is from Wollersheim Winery.<\/p>\n

Wine Stuffing for Poultry<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

2 large onions, finely chopped
\n1 cup butter
\n1-1\/2 cups chopped celery
\n1-1\/2 cups chopped filberts
\n2 teaspoons salt and 1 teaspoon pepper
\n1-1\/2 teaspoon dried marjoram
\n6 cups finely broken day-old cornbread
\n4 cups coarse crumbs of day-old bread
\n3\/4 pound sharp cheddar cheese, shredded
\n1\/2 cup Ruby Nouveau or Domaine du Sac (or substitute with a fruity, dry red wine<\/p>\n

Directions<\/strong><\/p>\n

1.<\/strong> Saut\u00e9 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.)
\n2.<\/strong> To glaze bird, baste with wine mixed with melted butter during last 20 minutes of roasting.<\/p>\n

Makes enough stuffing for one 12-pound turkey or two 6-pound capons.<\/p>\n

Provided by Wollersheim Winery<\/span><\/a><\/span>, Wisconsin<\/p>\n

Cheers!
\nKathy<\/p>\n