We all know that wine is the perfect drink to have with your Thanksgiving meal, but most of us don’t consider all of the delicious recipes we can make with it too! For those of you that take the Julia Child approach of “I enjoy cooking with wine… sometimes I even put it in the food!” we don’t blame you. But if you want to put a new delicious spin on some classic Thanksgiving recipes, try these out this year!
White Wine Turkey Brine
Credit: Bobbis Kozy Kitchen
Ingredients
-1-quart vegetable stock
-1 1/2 cups kosher salt
-6 organic bay leaves
-2 tablespoons whole black peppercorns
-1 tablespoon mustard seeds
-1 bottle 750 ml Pinot Grigio
-2 large shallots, thinly sliced
-8 garlic cloves, crushed but left in the skins
-1 bunch (a good handful) fresh thyme
-2 lemons, sliced
-Cold water (enough to cover turkey)
-1 16-pound turkey (giblet package and neck removed)
Directions
In a medium pot, bring the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until salt is dissolved and then cool to room temperature.
Pour the brine into a 5-gallon stock pot or container. Pour in the bottle of Pinot Grigio, then add the shallots, garlic, thyme, and lemons. Slowly lower in the turkey. Pour enough cool water into the pot to cover the turkey.
Place lid on the pot and refrigerate for at least 24 hours. For crispier skin – Remove the turkey from the brine the night before, pat it dry, and place on a baking sheet in the refrigerator uncovered overnight.
Credit: Glamorous Bite
Ingredients
-3 pounds potatoes – peeled and quartered
-2 cups Chardonnay
-2 cups water
-½ cup heavy cream
-1 tbsp sea salt or more to taste
-3 tbsp butter at room temperature
-3 tbsp goat cheese
-2 thyme sprigs – leaves removed
Directions
Peel and cut potatoes and place in a large pot with white wine, water, and salt. Bring to a boil and cook about 25 to 30 minutes until tender.
Once they become fork tender, drain the potatoes and mash until super creamy.
Return pot to the stovetop and over medium heat continue to stir. Add in the cream, butter, goat cheese and thyme. Stir everything together until the mashed potatoes start to bubble. Add additional salt to taste and serve immediately!
Rosemary Red Wine Mushrooms
Credit: Happy Healthy Mama
Ingredients
-1 pound sliced baby bella mushrooms, cleaned
-2 tablespoons butter, ghee (or use olive oil to make this vegan)
-2 teaspoons minced garlic
-1/4 teaspoon salt
-1/4 cup red wine
-1 sprig of rosemary, roughly chopped
Directions
Melt the butter in a large skillet over medium heat. Add in the mushrooms, garlic, and salt, stirring until the mushrooms absorb the butter.
Next, sauté until the mushrooms cook down and all of the liquid they produce is mostly evaporated, about 10 minutes, stirring only occasionally.
Add the red wine, and stir until it cooks off and evaporates, approximately 5 minutes.
Transfer to a serving dish and toss the mushrooms with the rosemary. Taste and add additional salt and pepper as needed.
Roasted Butternut Squash Risotto
Credit: Just a Taste
Ingredients
-1 large butternut squash, cubed and roasted with olive oil, salt & pepper
-3 1/2 cups chicken broth
-1 cup water
-6 Tablespoons unsalted butter
-1 cup diced white onion
-2 teaspoons minced garlic
-1 cup arborio rice
-1/2 cup dry white wine
-1/2 cup grated Parmesan cheese, plus more for garnish
-2 Tablespoons chopped fresh chives, plus more for garnish
Directions
Combine the chicken broth and water in a saucepot over medium-low heat. Bring it to a simmer.
Add the butter to a separate large saucepot over medium-low heat, then add the onion and garlic and sauté until soft, approximately 3 minutes. Next, increase the heat to medium and stir in the rice. Add the wine and continue cooking, stirring until the wine is absorbed. Add in 1/2 cup of the simmering chicken broth, and cook at a simmer, stirring constantly, until broth is all absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more until half the broth has been added.
Stir in all of the roasted squash and continue simmering and adding broth 1/2 cup at a time until the rice is tender and creamy but still al dente, approximately 18 minutes.
Finish by stirring in 1/3 cup grated Parmesan cheese and 2 tablespoons chives. Season with salt and pepper to taste and serve the risotto, garnished with additional Parmesan and chives.
We’re Grapeful for You!
This year, we’re so very grapeful to have the best community that is dedicated to helping us make a difference in the world! If you want to give back even more this year and save up to 20% on every wine shipment, join The Grapeful Club here!
Cheers,
The ONEHOPE Wine Team
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