Chef’s Palette Spice Rubs
As promised to a few people, if not a few days later (sorry), here is the recipe for my stuffing/dressing for tomorrow. Cheers!
To begin, open a bottle of delicious SLH or Monterey County Chardonnay, to make sure it’s not corked and just in case your pan gets too hot and you need to deglaze. Or if you get thirsty, whichever comes first. Place cranberries in a bowl and pour 1 cup boiling water over them. Set aside while they rehydrate. Brown sausage in a six quart Dutch oven and break into small pieces. Add mushrooms and sauté until they lose at least half of their water. Add the butter, olive oil, onions, salt, pepper, sage, and celery. Sauté on medium high for two minutes before adding the garlic sauté until fragrant, about 1 minute. Deglaze with chardonnay at any point if needed. Next, add the stock and quinoa and bring to a boil for five minutes. Add the cous cous and parsley and then simmer for 10 more minutes. Remove from heat and add bread crumbs, cranberries, and walnuts. Toss gently and cover for five minutes before fluffing with a fork. Now it’s up to you, bake it in a Pyrex cake pan until the top gets crunchy and awesome, or stuff as much as you can in your bird. This recipe makes a little over a gallon so invite plenty of family and friends. This dressing was developed especially to go with both of Burgundy’s little darlings, so be sure to pick up plenty and enjoy your family the safest way you can; mildly inebriated.
Dyon J. Foster, Chef/Owner
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