What goes with what...When it comes to wine and food I really couldn't tell ya, but I can tell you that this is GREAT stuffing and it will go good with turkey. Try it out for Thanksgiving this year. When I made it for practice I cut it in half...and it was still PLENTY!
We went to a wine pairing class at Maldaner's last month and this was on the menu. The class was called "What goes with what" and we were supposed to learn how to pair wines with the traditional Thanksgiving dinner. I really didn't learn much, but it was a good time and we had some good food...especially this stuffing. I think I had 3 helpings!
Sausage-Sage Stuffing (Woody Mosgers)
4 loaves sliced white bread (1 lb ea)
2 lbs each of butcher shop bacon and sausage
2 lrg onions
1 head of celery
1 lb sliced mushrooms
1/2 c unsalted butter
3.5-4 c chicken or turkey stock
1/4 c rubbed sage (in the spice isle)
2 1/2 Tbs poultry seasoning
1 tsp fresh ground pepper
1/2 tsp salt
1. Tear bread in chunks and let stand at room temp overnight uncovered. Bake cubes on cookie sheets in 400 degree oven for 15-20 mins.
2. Dice bacon and break up sausage. In large heavy bottom pan cook over medium heat until thoroughly browned (35-40 min). Drain fats after meats begin to cook. Add onions and celery into meats as they begin to brown. Allow them to cook down (10 mins) and then add mushrooms. Saute for another 10 mins. When fully cooked drain off all fats and transfer to lrg bowl. Do not wash pot.
3. De-glase with 1 c broth, heat to simmer, scraping any browned bits from the bottom of the pot. Mix with cooked meats and veggies, cool slightly.
4. Add meat mixture and seasonings to the bread. Gradually add remaining broth to mixture until desired consistency is reached. The stuffing should not be crumbly and the stock should be evenly absorbed by the bread.
5. If not stuffing turkey, bake stuffing in a buttered oven-proof casserole at 375 for 30 mins. Stuffing can be prepared ahead of time and stored overnight in refrigerator (tightly covered).