A Recipe from the Phelps Family
For the holiday season, we thought it would be fun to look back at an old Phelps family recipe and update it to pair well with our Joseph Phelps wines. A few changes were made, for instance the original recipe called for Pumpernickel and Wonder Bread, for which we substituted brioche and sourdough. We replaced the sage with thyme, onions with shallots, and added kale for some earthiness and texture. We also increased the amount of sherry, using it to rehydrate the dried cranberries instead of using fresh ones, and added fresh pomegranate seeds and Comté cheese to the recipe. This recipe will be a wonderful, modern addition to your Thanksgiving feast!
Ingredients:
- loaf brioche (to amount to 4 cups), cubed and lightly toasted
- oaf sourdough bread, cubed and lightly toasted
- Tablespoon salt
- teaspoon fresh cracked black pepper
- Tablespoon fresh thyme
- 5 cups chopped shallot
- 8 oz. maple sausage
- 12 oz. mild Italian sausage
- 1 cup chopped celery
- 1.5 cups sliced button mushrooms
- 2 red-skinned apples (I used Cameo apples)
- 1 cup dried cranberries
- 6 Tablespoons dry sherry (I used Emilio Lustau Papirusa Manzanilla Sherry)
- 1 bunch Lacinato aka Dino Kale
- 1.5 cups chicken broth
To finish:
- Small handful fresh parsley leaves
- Comté cheese
- Seeds of one pomegranate
Instructions:
- Place the toasted cubed brioche and sourdough bread in a large bowl.
- In a small bowl mix salt, pepper, and thyme and sprinkle over bread.
- Place the dried cranberries in a small bowl and cover with the 6 T of sherry.
- In a large sauté pan, melt the 3 T of butter. Next add the shallot, and cook for 5 minutes.
- Crumble the sausage, and add to the pan with the onions. Once the meat is no longer pink, add the celery. Cook for five more minutes and add the mushrooms.
- To prepare the kale, strip the leaves from the stems, roll lengthwise and cut into a thin chiffonade.
- Core and chop the apples, leaving the skin on, and add immediately to the pan.
- Add the cranberries, sherry and kale to the pan, cook until the kale slightly softens, then add the sautéed mixture to the large mixing bowl with cubed bread.
- Pour the 1.5 cups of chicken broth over the stuffing mixture and toss lightly until all ingredients are evenly mixed.
- Pour the prepared stuffing into a 9×13 inch pan and bake at 375 degrees for 30-40 minutes, rotating the pan halfway through, until the top of the stuffing has become toasty and golden brown.
- While the stuffing is baking, prepare your pomegranate by cutting a shallow incision around the pomegranate, vertically, from the top of the pomegranate to the bottom. Over a large bowl of water, pull the two segments apart. Continue to pull the pomegranate apart over the bowl to expose the seeds. The seeds will fall to the bottom of the bowl and the pomegranate pulp and skin will float on top of the water. Once you’ve pulled out all seeds, use a slotted spoon to skim off skin and pulp. Drain the water from the pomegranate seeds.
- As soon as the stuffing comes out of the oven, grate a liberal amount of the cheese on top, and garnish with the fresh parsley leaves and pomegranate seeds.
source rescipe @josephphelps
