Thanksgiving Sides & Wine

You know that the star of the show will be your turkey…but have you put together the rest of your Thanksgiving menu yet? Here are a few of our favorite sides and the wines that will elevate each of them.

Pinot Noir Cremini Mushrooms with Quinoa – Pair with Weed Cellars Central Coast Pinot Noir

You might just want to cook all of your mushrooms in wine after trying this recipe. Juicy wine – soaked mushrooms shrouded in fluffy grains makes for a creative, healthy side dish. The earthy elements of Weed Cellars Central Coast Pinot Noir will bring out the rustic, nutty flavors of quinoa.

Servings: 8
Total Time: 30 minutes

Ingredients:

16 oz cremini mushrooms
1 ½ cup tricolor quinoa
2 cups water
1 ½ Tablespoons olive oil
1 Tablespoon butter, unsalted
8 cloves garlic
2 teaspoons thyme
1 cup + ¼ cup red wine
2 teaspoons salt
2 teaspoons pepper
2 Tablespoons Parmesan

Directions:

1. Add 1½ cup of tricolor quinoa, 2 cups water, and 1 cup red wine to a small pot and bring to a boil. Bring the heat down and simmer for 15 minutes, until the quinoa absorbs all the liquid. Set aside.

2. In a large skillet over medium high heat, heat the olive oil and butter. Add garlic and ¼ cup red wine and bring to a simmer, about 3 minutes.

3. Stir in the mushrooms, thyme, salt, and pepper, and cook for 5 minutes, until mushrooms are browned.

4. Stir the mushrooms into the quinoa and transfer onto a serving plate. Sprinkle with Parmesan and enjoy while warm.

Weed Cellars Central Coast Pinot Noir

Festive Sweet Potato Rounds – Pair with Weed Cellars Sparkling Italian Rosé

The creamy bubbles in Weed Cellars Italian Sparkling Rosé are the perfect match for the creamy goat cheese and ricotta blend that sits atop these sweet potato rounds. Medium sweet with grapefruit and red berry notes, it is able to hold its own against the honeyed flavors of baked sweet potato.

Servings: 4
Total Time: 40 minutes

Ingredients:

2 sweet potatoes
1 ½ Tablespoons olive oil
2 ½ oz goat cheese
½ cup whole milk ricotta cheese
½ Tablespoon maple syrup
1 ½ teaspoon garlic and herb seasoning
1 teaspoon white sesame seeds
½ cup raw walnut pieces
½ cup dried cranberries
2 teaspoons fresh thyme, chopped

Directions:

1. Preheat the oven to 400°F and line 2 large baking sheets with parchment paper.

2. To a small bowl, add the goat cheese, ricotta, maple syrup, garlic and herb seasoning, and sesame seeds. Mix thoroughly and let rest in the refrigerator.

3. Peel the sweet potatoes and cut them into rounds that are ¼-inches thick. Toss with olive oil. Line the rounds on the baking sheets. Bake for 18 minutes, flip the rounds over, and bake for another 18 minutes.

4. Place the rounds on a large serving plate. Remove the cheese mixture from the fridge and add a dollop of it onto each round. Sprinkle with walnuts, cranberries, and thyme.

Weed Cellars Sparkling Italian Rose 

Classic Herb Stuffing – Pair with Weed Cellars Rosé

Thanksgiving herbs and savory Genoa Salame pair best with a wine that carries some weight. Weed Cellars Rosé retains whimsical notes of minerality without losing its flavorful strawberry core. Red fruit, combined with a touch of tannins, makes our rosé the perfect palate cleanser for each flavorful bite of stuffing.

Servings: 12
Total Time: 55 minutes

Ingredients:

0.8 lb brioche bread, cut into ½-inch cubes
1 ½ large yellow onions, diced
4 oz Genoa Salame, sliced
7 ribs celery, chopped
1 teaspoon fresh sage, minced
1 Tablespoon fresh thyme, minced
1 Tablespoon fresh rosemary, minced
½ teaspoon + 2 teaspoons salt
1 ½ teaspoon ground pepper
1 egg
1 ½ cups chicken broth
½ cup unsalted butter

Directions:

1. Two days before making this stuffing, cut the bread into ½-inch cubes and transfer to a large bowl. Cover with plastic wrap and let sit on the counter to dry out the bread.

2. Preheat the oven to 350°F and butter a 9 X 9 baking dish.

3. In a large skillet over medium heat, melt the better. Stir in the sausage rounds, onions, celery, rosemary, and ½ teaspoon salt and cook for 10 minutes until tender.

4. Pour the cooked vegetables over the bread cubes. Add the sage, thyme, 2 teaspoons salt, and ground pepper, and toss.

5. Add the egg and chicken broth to a medium bowl and whisk together. Pour this mixture over the bread cubes and toss, until the bread cubes are evenly covered.

6. Transfer the coated bread cubes into the baking dish. Bake for 45 minutes and serve warm.

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