From our Family to yours ...
We wish you a Happy Thanksgiving!
Please enjoy our
Pairings and Recipes from the Penns Woods Wino's!
Bite Size Bruschetta Paired with White Merlot
1 -2 Baguettes
Tomatoes - medium sized
Gruyere Cheese - shaved
Salt and Pepper to taste
- Slice a thin baguette, brush with Olive Oil and Toast in oven or toaster oven until crispy.
- Slice several tomatoes - Medium sized to cover tops of Baguette
- Chop fresh Basil sprinkle on top with shavings of Gruyere cheese.
Submission from Kelley C. -- "My family does this every year!" -- A family recipe!
Submission by Meghan N. -- "Our version always has an extra kick to it!"- http://www.foodnetwork.com/recipes/cajun-corn-pudding-recipe/index.html
Submission by Marie S.! -- "A rocking side dish that we make every year!"-- http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html?oc=linkback
Martha Stewart's Chestnut Stuffing Paired with Penns Woods Chardonnay Reserve
You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more. SERVINGS: 12
Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
Submission by Carley M.--- "We don't have a thanksgiving without it" --- http://www.marthastewart.com/339824/chestnut-stuffing
Submission by Andrea C! -- "A rocking side dish that we make every year!"-- http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html?oc=linkback
The Bird ...
Submission by Marie Annette C. -- " Guidelines everyone should follow!" -- http://allrecipes.com/Recipe/Juicy-Thanksgiving-Turkey/Detail.aspx?evt19=1
Tip for a Brown Bird from Joan C. : Soak cheese cloth in melted butter til saturated - garlic salt, salt & pepper the skin then cover the bird with the cheese cloth; I tent the first half hour, remove tent and baste as usual. Baste a little less if you want a crunch skin, If getting to dark, tent with foil again. When done - cover with foil and let rest for minimum of 20 minutes.