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Grandma Ruth's Thanksgiving Stuffing

Grandma Ruth's Thanksgiving Stuffing recipe has been in our family since Linda was a youngster, and its still a favorite on our Thanksgiving table today! This recipe is actually a family secret, but Linda decided we could share it with you since its such a great pairing with our 2017 Reserve Grenache Noir. 

We hope you enjoy it as much as we do!

This recipe makes a generous amount of stuffing- enough to fill an 18 lb turkey and more to heat on the side, because hey, we all know that turkey cavity isn't big enough!


3 packages of Uncle Ben's Wild Rice mix

3 packages (12oz) Jimmy Dean sausage- one regular, one hot, and one sage

1 lb mushrooms, quartered

2 onions, finely chopped

4 tablespoons butter

1/2 cup dry sherry

1 1/2 teaspoons sage

1 1/2 teaspoons fine herbs

3/4 teaspoon marjoram


Cook the rice according to package directions.  Saute and drain the sausage, set aside.  Melt the butter in the same pan and saute the mushrooms until nicely browned.  Lift the mushrooms out of the butter and their juices and use the liquid to saute the onions.

Combine the sausage, mushrooms and onions.  Add the sage, fine herbs, and marjoram and mix well.  Then add rice to desired proportions and stir in the sherry.

Stuff the turkey with the mixture.  Heat the remaining stuffing on the stove at serving time. 

Enjoy with a bottle of Amador Cellars 2017 Reserve Grenache Noir!

Extra Sticky Thai BBQ Ribs with Peanut BBQ Sauce
To be paired with Amador Cellars 2017 Estate Zinfandel

Serves 8
5 pounds baby back or St. Louis Style Ribs 2 racks
1 1/2 cups sweet thai chili sauce
3/4 cup soy sauce
2 tablespoons thai red curry paste
2 teaspoons fish sauce
2 tablespoons fresh ginger grated
2 cloves garlic minced or grated
pinch of pepper
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup creamy peanut butter warmed/melted
1/4 cup sweet thai chili sauce
2 tablespoons rice vinegar
2 teaspoons thai red curry paste
1/2-1 tablespoon Chinese 5 spice
1 lime juice
1/4 cup cilantro chopped
4 cups cabbage shredded, use both green and purple
1 zucchini cut into strips
1 red pepper cut into strips
1 orange pepper. cut into strips
1 large jalapeno seeded + chopped
1/2 cup fresh cilantro chopped
1/2 cup fresh basil chopped
2 lime juiced
1/4 cup rice wine vinegar
2 tablespoons sweet thai chili sauce
1-2 tablespoons peanut butter warmed/melted, used 2
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger grated
1/2 cup salted peanuts chopped

If using baby back ribs take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.

Place the ribs in a large baking dish or roasting pan.

In a large 4 cup glass measuring cup or bowl combine the sweet thai chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Place the ribs in the fridge overnight, turning then once or twice if possible to make sure they get fully covered in the marinade.
The next morning or afternoon (depending on when you plan to eat) preheat the oven 300 degrees F. Cover the baking dish tightly with foil and bake for 2 1/2-6 hours (if you go the full six hours bake them at 275 degrees F.) or until very tender. Try to baste the ribs once or twice during cooking. During this time I prepare the BBQ sauce and slaw (recipes below).
When the ribs are done cooking preheat the grill to medium high heat and grease the grates. Remove the ribs from the baking dish and place them a baking sheet or large tray. Cover the ribs in the Peanut BBQ sauce (recipe below) and grill 3-5 minutes per side or until lightly charred. Be careful flipping the ribs as the will be very tender. Serve the ribs with more Peanut BBQ sauce and the Thai Slaw (recipes below).


In a large glass measuring cup or bowl whisk together the soy sauce, ketchup, warm/melted peanut butter, sweet thai chili sauce, rice vinegar, thai red curry paste, Chinese 5 spice, lime juice and cilantro. If the sauce is not mixing place it in the microwave or over the stove and warm until everything is melted together. If the sauce is too thick add water to your liking.


Add the cabbage, zucchini, red pepper, orange pepper, jalapeno, cilantro and basil to a large bowl. In another small bowl whisk together the lime juice, rice wine vinegar, sweet thai chili sauce, warmed/melted peanut butter, fish sauce, soy sauce and fresh ginger. Pour the dressing over the slaw and toss well to coat. Place in the fridge until ready to serve and then add the peanuts. The slaw can be made the night before.

Enjoy with a bottle of Amador Cellars 2017 Estate Zinfandel!

Recipe from: www.halfbakedharvest.com  By: Tieghan Gerard


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