This week we nearly broke the internet with a Thanksgiving dish that a friend of mine created for our segment on a popular local daytime television show I regularly appear on.
Chef Corey Meier, from Create Catering, whipped up an English Muffin stuffing that made our talk show host, Jason Matheson, from The Jason Show 'oooohh + ahhhh' more than any other food segment as we chatted delicious Thanksgiving sides coupled to a variety of wines perfectly paired to the dishes.
Watch the segment, grab the recipe + order up the wines -- just in time for your Thanksgiving feast (see details in the SHOP page for ordering the wines)!
Thanksgiving Dessert Alert! I'm also featuring a delicious Layered Pumpkin Pie in a Jar recipe from my gal pal, Brenda, of A Farmgirl's Dabbles. Because who doesn't need a tasty new way to enjoy pumpkin pie this holiday season? Click HERE for the recipe.
Enjoy your bites + paired Sip Better sips this Thanksgiving!
English Muffin Stuffing Paired to Domaine des Chers 'Saint-Amour' Gamay ~ Beaujolais, France
6 Store bought or fresh English muffins ( cut into cubes )
6 Tbsp European style sweet cream, unsalted butter
2 Cups of duck confit or ( smoked duck, smoked chicken, roasted/ smoked pheasant or breakfast sausage)
2 Stalks of celery, small diced
1 Medium sweet yellow onion, small diced
3 Cloves of garlic, minced
1 Apple, small diced
½ Tbsp fresh chopped sage
½ Tbsp fresh chopped thyme
½ Tbsp Fresh chopped rosemary
1 Cup chicken stock
Salt & pepper to taste
In a saute pan melt the 6 Tbsp of butter, toss the cubed English muffins with the butter in a large bowl.
In rounds over medium high heat pan fry the English muffin cubes till golden brown
Using a manual meat grinder with the largest grinding plate, grind ¾ of the toasted English muffin/ 1 cup of the cooked meat (of your choice)/ celery/ onion/ garlic/ apple/ sage/ thyme & rosemary
Take the ground mix and place in a large bowl, add the reserved toasted English muffin & reserved cup of meat ( again your choice) and mix together, season to taste with salt and pepper.
Place mix into a baking dish and pour the 1 cup of chicken stock over the top.
Bake for 35-45 minutes at 325 until hot and the top is golden brown.
Recipe by: Corey Meier, Chef de Cuisine & Partner
Create Catering & The Dining Studio