Surviving the holidays with spirits

Recipe Pairings

From Lula Cellars

Thanksgiving Stuffing with Apple & Bacon
Ingredients:
16 ounces crusty, artisan-style bread
1/2 pound bacon, diced
1 1/2 cups chopped crispy apple, such as Fuji
2 medium onions, chopped
3 large celery stalks, chopped
1 cup Port wine
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
2 cups chicken broth
2 large eggs, lightly beaten

Directions:
Preheat oven to 350 degrees.

Cut bread into 1/2 - 3/4 inch pieces to yield 8 to 10 cups. Lay the pieces in a single layer on rimmed
baking sheets. Cook in oven for 15 - 20 minutes until bread is crispy.

In a large skillet, cook the bacon over medium heat, stirring occasionally, until browned and fully
cooked. Remove bacon from the pan to a large mixing bowl. Add the onions to the pan and cook over
medium heat until translucent, about 15 minutes. Add the celery, apple and Port wine to the pan.
Cook until softened but still have some crunch and wine is reduced. Add to the bowl with the bacon.
Add the bread to the bowl along with the parsley and thyme; season with salt and pepper. Add the
broth to the bowl and toss for several minutes so that the bread mixture evenly absorbs it. Taste and
adjust seasoning as needed. Stir in the beaten eggs.

Increase oven temperature to 375 degrees. Lightly grease a 9x13-inch baking dish with oil or cooking
spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30
minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20-
30 minutes.

Enjoy with your Thanksgiving turkey and a bottle of 2013 Lula Cellars Mendocino Pinot Noir!