Zins and stuffing for Thanksgiving - Printable Version +- WineBoard (https://www.wines.com/wineboard) +-- Forum: TASTING NOTES & WINE SPECIFIC FORUMS (https://www.wines.com/wineboard/forum-200.html) +--- Forum: Zinfandel (The Real Red Stuff) (https://www.wines.com/wineboard/forum-36.html) +--- Thread: Zins and stuffing for Thanksgiving (/thread-9492.html) |
- Innkeeper - 11-15-1999 For the alpha and beta males and females we are having Amador Foothills Winery 1997 Amador County Zinfandel, Murrill Vineyard. Of course Thanksgiving is for all, so there will be others. For the "others" we are providing Baron Herzog 1998 California White Zinfandel. The need for having Zin is more imperative because many of us are lo-carb and have to have the following stuffing in the bird that screams for Zin: WILD RICE STUFFING: 1 C Wild rice 4 C Rich turkey or chicken stock 1/2 C Butter (one stick) 1 Chopped onion 1 C Diced celery 1/2 lb Your favorite mushrooms 1/2 tsp Dried marjoram 1/4 tsp Dried Oregano 1/4 tsp Dried Thyme 1/2 tbl Lawry Salt/No salt 1/4 tsp Pepper Cook rice in stock in pressure cooker for 45 minutes under 15 pounds of pressure. Let pressure go down naturally. Meanwhile slice mushrooms (either whole or just caps). Cook onion and celery in butter, add mushrooms and saute lightly. Add seasonings (if using fresh herbs, triple quantity). When rice is ready, add this mixture to it. Stuff into bird or put in separate baking dish, and bake alongside turkey for last 30-45 minutes, depending on oven temperature, or in its own oven at 350 degrees for 30 minutes. - Bucko - 11-15-1999 That stuffing receipe screams for Mount Eden or Swan Pinot Noir -- both big, earthy, and looking for these ingredients. FWIW. Bucko |