Thanksgiving Dishes and Pairings from Domenico Winery Staff
We firmly believe that there is so much more to Thanksgiving than setting the table and eating among friends and family. Although the menu is of utmost importance, memorable holiday meals are often marked by the smaller things that go into planning a special dinner: decorations, music, seating arrangement, meal timing, and more are just as important as the turkey. Coming from a professional's perspective, preparing for a holiday meal can easily begin to feel like you're planning a full-scale ticketed event!
That being said, nothing (and we mean nothing) does more to "uplevel" your holiday dining experience than a well thought out wine pairing. Wine pairings do more than just wow your guests; Well-paired wines can improve the taste of each course/dish, getting you more bang for your buck. From the moment your guests walk through the door to when they're toppling over the chairs from fullness at the end of the meal, there are great options available to keep your guests sipping through the whole gathering.
Here are just some of our suggestions for how to pair Thanksgiving recipes with Domenico wines. These recipes have been enjoyed by various staff members and their families for years (and in some cases, decades), and are tried-and-true Thanksgiving dishes. Come in to our tasting room over the weekend to pick up these recipe cards to have in person, and try (and buy!) the wines we suggest as pairings.
PERSIMMON + POMEGRANATE HARVEST SALAD with 2016 CHARDONNAY
YIELD: 6 servings
- 2 heads butter lettuce, leaves separated
- 3 ripe fuyu persimmons, thinly sliced into circles
- Seeds of 1 pomegranate
- ¼ cup toasted hazelnuts, coarsely chopped
- Shaved Parmigiano cheese (for topping)
- 2 tablespoons fresh lemon juice
- 2 tablespoons hazelnut oil
- 2 tablespoons olive oil
For dressing: mix all ingredients in bowl.
Combine the lettuce, persimmons, and pomegranate seeds in a bowl and toss with the dressing. Place on salad plates and top with toasted nuts and Parmigiano.
CRANBERRY/APPLE CHUTNEY with CALIFORNIA ROSATO
YIELD: 8 servings
- 1 quart cranberries
- 1 cup water
- 3 cups sugar
- 1 quart apples, diced and spritzed with lemon juice to keep from oxidizing
- Juice and zest from 1 lemons
- 4 TB orange zest
- 4 TB minced ginger
- 1 vanilla bean, seeds scraped
- 1 star anise
- 2 cloves
In large sauce pot, simmer the cranberries in the water and sugar for 15 minutes. Add all other ingredients and continue simmering on very low heat for 15 minutes. Serve hot.
MOMMA G'S TURKEY STUFFING with 2012 PRIMITIVO
YIELD: Enough for two 25 lb turkeys
- 2 loaves white bread, cut into cubes
- 1 ¼ lb salted butter (3 sticks of butter)
- 1 qt. Chicken stock
- 2 bunches of celery, chopped
- 2 onions, chopped
- 6 apples chopped into ½ “ size pieces
- 2 cups pignoli nuts (pine nuts)
- 5 eggs; whisked
- 2 cups raisins; golden or brown
- 2 lbs. Jones bulk sausage, cooked
- Liver from the turkey cavity
- Bell’s All Natural Poultry Seasoning, salt & pepper
In a frying pan, cook sausage over medium heat until no longer pink; breaking up into small pieces; set aside when done. In a large frying pan sauté onions,celery and liver in the butter; sauté until tender. Remove the liver and smash up with a fork into a paté consistency. In a small skillet sauté pignoli nuts until golden; careful not to burn. Place the bread cubes in a very large bowl, then add chicken stock as needed to lightly wet bread. Add all ingredients to the bread cubes; including the oils & butter from the sauté pans. Get in there and mix thoroughly with your hands. Add poultry seasoning, salt, and pepper to taste; mix again. At this point the stuffing will be at room temperature. Rinse out turkey cavity with cold water. Loosely scoop stuffing into turkey cavity and truss. Any extra stuffing can be placed in the neck cavity and/or a casserole dish.
NEVER stuff a turkey the night before! Always stuff the turkey just before putting it in the oven. You can, however, make the stuffing the night before and refrigerate it until you're ready to roast the turkey. Be sure to let the turkey and the stuffing rest at room temperature one hour before stuffing.
RATATOUILLE with 2014 MAMBO ITALIANO RED BLEND
YIELD: 8 servings
- 2 eggplants
- 6 roma tomatoes
- 2 yellow squashes
- 2 zucchinis
- 6 TB olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 28 oz can of crushed tomatoes
- 4 TB chopped fresh basil, from 15-20 leaves
For Herb Seasoning:
- 1 tsp garlic, minced
- 2 TB Chopped fresh parsley
- 2 tsp fresh thyme
Preheat the oven for 375˚F (190˚C). Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch rounds, then set aside.
Make the sauce: Heat the 2 TB olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add half of the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. Mix herb seasoning ingredients and pour over the cooked ratatouille. Serve while hot as a main dish or side.
RED CURRANT-GLAZED TURKEY WITH SAGE & RED CURRANT GRAVY with 2016 CHARDONNAY
YIELD: 8 servings
- A 12-14 lb turkey (reserving neck and giblets for making stock, but excluding liver)
- Kitchen string
- 1/2 cup red currant jelly
- Pan juices reserved from turkey
- 4 cups turkey giblet stock plus additional for thinning gravy
- 1/4 cup red currant jelly
- 3 TB chopped fresh sage leaves
- 3 TB water
- 3 TB cornstarch
- Garnish: fresh sage leaves
Preheat oven to 350°F. Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with a small skewer. If desired, secure wings to body with small skewers. Transfer turkey to a rack set in a flameproof roasting pan and season with salt and pepper. Loosely tie drumsticks together with kitchen string. Roast turkey in middle of oven 2 1/2 hours.
Brush turkey all over with jelly and roast 45 minutes more, or until a meat thermometer inserted in fleshy part of an inner thigh registers 175°F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in pan. Remove skewers and discard string. Let turkey stand 30 minutes.
Make gravy while turkey is standing: Skim fat from reserved juices in pan. Add 4 cups stock and deglaze pan over moderately high heat, scraping up brown bits. Add jelly and bring to a boil, whisking until jelly is dissolved. Season gravy with salt and pepper and pour through a sieve into a saucepan. Stir in sage and bring sauce to a boil. In a small bowl whisk together water and cornstarch and add to gravy, whisking constantly to prevent lumps. Boil gravy, whisking constantly, 5 minutes. If necessary, whisk in additional stock to thin gravy to desired consistency and season with salt and pepper. Transfer gravy to a heated sauceboat.
Garnish turkey with sage leaves and serve with gravy.
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