paired with the Malivoire 2013 SMALL LOT GAMAY in your Holiday ClubK Collection.
Nothing beats stuffing. Really, it’s the essential element on the plate that brings the whole bird meal together. Gamay was made for stuffing. Or vice versa. As Taste Bud Lindsay Groves points out, Gamay is the “vinous equivalent to cranberry jelly when it comes to turkey, white meats and stuffing.”
Now, the beautiful thing about stuffing is that you can pretty much do what you want with it. Top Chef Canada winner Carl Heinrich, who owns Richmond Station restaurant in Toronto, whips up a stuffing thusly: “I usually just see what's around, mix it with some croutons and stuff it into the neck and away we go.” Of course, he’s a professional. For the rest of us, here’s a good recipe that you can use as a jumping-off point.
Here's a kwäf favourite recipe from Carole Nelson Brown of The Yum Yum Factor.
Carole's passions for food and her family--although not necessarily in that order--are legendary. From her love of blogging in The Yum Yum Factor, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto, to completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to being regularly profiled Canada-wide in the National Post's Gastropost feature, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour.
And when she's not busy creating magic in her own kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis.