Wine Pairings To Make Stuffing the Star of Your Thanksgiving
Thanksgiving dinner, courtesy of Amy Shamblen for Unsplash
Whether you prefer cornbread, oyster, sausage or simple white bread, here are the bottles to go alongside.
Call it stuffing, dressing or filling: the side dish that’s on practically every Turkey Day table is either an unnecessary addition or your favorite part of the meal, depending on your perspective. If you find yourself squarely in the latter camp, try these wines that will make your casserole dish shine.
Traditional stuffing: white wine for white bread
Made with nothing more than chunks of white bread, butter, celery, onion, broth and your favorite combination of herbs (sage, parsley, rosemary and thyme are pretty standard), this version remains a time-honored classic for a reason. It’s easy to make, plays nicely with the other dishes on the table and is a crowd-pleaser. Kate Carr, wine captain at El Gaucho in Portland, Oregon, likes to serve it with a rich white or a light red. “Chenin blanc can be a delightfully complex choice,” she says. “Its light hints of honey and contrasting notes of minerality with ginger rounding into dried apricot on the palate make for a striking table mate.” Adam Acquistapace, owner and manager of Acquistapace in Covington, Louisiana, also reaches for whites that are unoaked or lightly oaked. “I opt for a nice white Rhône, [which] offers so much: richness, fruit, flowers, all sorts of pretty floral notes, some citrus flavors, and deliciousness.” Sauvignon blanc is a fine choice, too.
Stuffing, courtesy of Fire and Vine Hospitality
Quinta Essentia Chenin Blanc Betz Family Winery 2018 ($34.99): “ A South African Chenin Blanc pairs perfectly with the herbaceous, buttery and brioche flavors in the stuffing and jumps to life more and more as the feast continues,” Carr says.
Ehlers Estate Sauvignon Blanc 2019 ($32): “This bone-dry and full-bodied wine is known for its lively acidity, and rich floral, mouth-watering flavor, which makes this juicy and crisp sauvignon blanc a prime pairing candidate with a sage or herb-filled stuffing,” says winemaker and general manager Laura Díaz Muñoz.
E. Guigal Côtes du Rhône 2017 ($14.99), fruity and rich yet balanced, with enticing notes of white flowers and white peach with a soft yet refreshing finish.
Cornbread stuffing: the recipe decides
Even those who would typically pass a bowl of stuffing without taking a spoonful will usually make an exception for one made with cornbread. Depending on the recipe you use for the bread, it may have a touch of sweetness, and whether you decide to sweeten the deal with a sprinkle of dried cranberries or turn up the heat with sauteed or pickled jalapenos, you’ll want something perfect in your glass. “Cornbread stuffing with boar sausage, apples, dried cranberries, sage, and maybe a few other things would be nice with [Oregon] Chardonnay,” says Gran Moraine winemaker Shane Moore. Caroline Shook of Vineyards Brands believes white Burgundy works with the butter, herbs and stock in classic or cornbread dressing.
Thanksgiving stuffing, courtesy of Chelsea Shapouri for Unsplash
Gran Moraine Yamhill-Carlton Chardonnay 2017 ($45): An Oregon wine with aromas of pear, apricot, baking spice and flavors of tangerine, Meyer lemon and burnt sugar.
Vincent Girardin Bourgogne Blanc ($24.99), an aromatic, freshy fruity and floral wine that pairs with the herbs in classic stuffing and has a line of minerality.
Louis Jadot Bourgogne Chardonnay ($16), a medium-bodied, versatile wine with aromas of honey, ripe apple and citrus along with a buttery-oakiness. Louis Jadot was the Bourgogne Winery of the Year at the 2020 NYIWC.
Oyster stuffing: not for the delicate
Oyster stuffing is thought to have been brought to America by British Colonists who settled in New England, as the bivalves were unbelievably plentiful back in the eighteenth century. They lend a savory, briny note to your dressing--and biting into a plump, juicy oyster can be an unexpected surprise. “Oyster dressing has so much flavor, it can overcome a wine that is too delicate, but not so much that a wine too big or heavy will overpower it,” Acquistaspace says. He reaches for a versatile Côtes du Rhône Rouge, or, if you like a little more power, a Vacqueyras. Sancerre will pull out the minerality of the oysters, and bubbly is a fun riff on “oysters and Champagne,” Shook points out.
Toast, courtesy of Kelsey Knight for Unsplash
Guillaume Gonnet Côtes du Rhônes Villages “Le Hardi” 2017 ($13): “The wine has a spiciness and dark fruit and some earthiness that just goes well with the meatiness and texture of the oyster dressing,” Acquistaspace says.
La Vieille Ferme Sparkling NV ($14.99), a Chardonnay-based sparkler from France with a gentle palate of white peach and brioche that finishes fresh and balanced.
VARA Silverhead Brut Cava NV ($17), a Spanish sparkler with a youthful and fresh nose, a mild dry fruitiness on the palate and a clean finish. This wine won a Silver medal at the 2020 NYIWC.
Sausage stuffing: an earthy tradition
Every year, Joseph Wagner, owner and winemaker of Elouan Wines and Böen Wines, makes a traditional French stuffing for his family called Farce a la Tapenade, which uses sausage or ground beef, mushrooms, olives and savory spices, paired with one of his pinot noirs. “The earthiness of the mushrooms are counterbalanced by the opulence and fruit forward nature of Böen Pinot Noir, keeping the taste buds lively…begging for another bite.” Carr also is a fan of gamay and pinot noir at the Thanksgiving table. “The bright red fruits, hints of rosemary and clean acids make a delightful counterpart to a traditional stuffing as well as a welcomed guest for the rest of the meal.”
Courtesy of Pro Church Media for Unsplash
Elouan Pinot Noir 2018 ($22): an Oregon pinot with aromas of dark cherry, dark chocolate and tobacco and a rich and robust palate of bing cherry, cocoa and candied cranberry along with balanced tannins and a pleasant finish.
Böen Pinot Noir 2019 ($24.99), made with fruit from Sonoma, Monterey and Santa Barbara, with bing cherry, cola and baking spices along with bright acidity and a round mouth feel.
La Crema Nine Barrel Pinot Noir 2017 ($90), with aromas of black cherry, plum and tobacco followed by raspberry and forest floor earthiness, along with fine tannins and balanced integrated acidity.
Brancott Estate Marlborough Pinot Noir 2018 ($16), with warm spicy oak, blackberries, cherry and plum balanced by a savory core, velvety tannins and bright acidity. This wine won a Silver medal at the 2020 NYIWC.
Want to try a new stuffing this year? Make this recipe from chef Shane Bruns that’s served at Dolly Parton’s Dollywood’s DreamMore Resort and Spa, an East Tennessee spin on oyster cornbread dressing.
Thanksgiving toast, courtesy of Krakenimages for Unsplash
Southern Oyster Cornbread Dressing Recipe
Recipe courtesy of Shane Bruns, Chef, Dollywood DreamMore Resort & Spa, Pigeon Forge, Tennessee
Serves 6-8
5 tablespoons melted butter
½ cup onions, diced small
½ cup celery, diced small
4 cups crumbled cornbread, allowed to dry a bit on a sheet pan
3 cups crumbled white bread, allowed to dry a bit on a sheet pan
2 tablespoons poultry seasoning
2 tablespoons parsley, chopped
1 tablespoon sage leaves, chopped
2 large eggs, beaten
16 ounces shucked oysters with their liquor, beaten with a blender until smooth
10 ounces chicken stock, or as needed
Salt and black pepper, to taste
Directions:
Heat butter in skillet and add diced celery and onion. Sauté until just translucent.
In a large bowl, combine the cornbread and white bread crumbles, butter, sautéed celery and onion, and herbs.
Add the beaten eggs and blended oysters and mix until well incorporated.
Next, slowly add the chicken stock, a little at a time, just enough to moisten it but not make it soggy. Add salt and pepper, to taste.
Place the combined mixture into a shallow baking pan and bake at 325 degrees, until golden brown, about 45 minutes.