Here's our
pairing tips chart to pair your favorite part of the meal with some of our favorite wines. So the deviled eggs are your favorite, go with a
KE Vit or the a
Kiepersol Merlot that has the boldness and comforting nose to complement a smoked turkey. I see how I didn't really help you narrow that down, but that's the point...drink what you like and share it with your family and friends.
Pecan and Apricot Sourdough Bread Stuffing
Ingredients:
1 (1 pound) loaf sourdough bread, torn into pieces
¼ cup butter
1 cup diced onion
1 cup diced celery
1 tsp herbes de Provence
1 tsp rubbed sage
4 ounces chopped dried apricots
1 cup toasted pecan halves, chopped
Salt and freshly ground black pepper to taste
2 cups chicken broth
1 egg, beaten
Directions:
1) Preheat oven to 275. Butter and 11x14 inch baking dish and set aside to bake the stuffing.
2) Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20-30 minutes. Remove from the oven to cool. Increase the oven temperature to 350.
3) Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest
4) Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, and then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
5) Bake in the preheated oven until the top is browned, 30-35 minutes.
