HEALDSBURG, Calif.--(EON: Enhanced Online News)--As families across the country gear up for the holiday season, Gina Gallo, winemaker for the Gallo Signature Series, is opening her own family’s storied recipe book to share a personal favorite, Grandma Gallo’s Bread Stuffing. With this time-honored classic, Gallo aims to create a quintessential Thanksgiving feast, one that lets busy Americans slow down and remember the meaning of the holiday.
“Given the range of textures and flavors around the table at Thanksgiving – and the diversity of palates – Chardonnay and Pinot Noir are perfect this time of year”
“In today’s world, we are all running at such a hectic pace. It can seem like there is no time to think or feel or even breathe,” said Gallo. “Thanksgiving is a true blessing because it gives us that chance to slow down, to be thoughtful, to really consider what we’re thankful for.”
As the third-generation winemaker for the Gallo family’s luxury tier of estate wines, Gallo knows that a table filled with great food and wine sets the stage for a meaningful Thanksgiving celebration. This year, she is taking a classic approach to her wine list with a crisp, elegant white and a rich, expressive red.
The Gallo Signature Series 2011 Russian River Valley Chardonnay complements those definitive fall flavors with aromas of apple and baked bread, while the Gallo Signature Series 2011 Santa Lucia Highlands Pinot Noir offers complex layers of dark cherry and pomegranate that hold their own next to richer fare.
“Given the range of textures and flavors around the table at Thanksgiving – and the diversity of palates – Chardonnay and Pinot Noir are perfect this time of year,” Gallo explained. “Our Russian River Valley Chardonnay offers crisp, bright flavors, while our Santa Lucia Highlands Pinot Noir delivers a richer, silkier texture.”
Grandma Gallo’s Bread Stuffing
5 extra sour French baguettes (purchased three days before holiday meal)
5 cloves garlic
4 to 5 heads celery (washed, strained and dried)
1 ½ lbs butter
10 cups chopped onions
1 tsp poultry seasoning
3 tsp sage
3 tsp thyme
3 tsp fresh ground pepper
4 ½ cups very finely chopped parsley
One day prior to holiday meal, cut ends of baguettes and discard. Slice each baguette into ¼-inch pieces. Stack pieces and cut into quarters. Slice celery in food processor; change blade and finely chop. Strain juice from celery and discard. Slice onions in food processor; change blade and finely chop. Strain juice from onions and discard.
In a small bowl, combine sage, thyme and pepper; set aside. Chop garlic. Place butter in a large sauté pan over low heat. Slowly cook garlic in butter by turning heat on and off periodically to keep butter from burning. Remove cooked garlic from pan and set aside. Place chopped onions in pan and sauté. Add chopped celery in small batches. Once onions and celery are cooked through, lightly sprinkle sage, thyme and pepper mixture over onions and celery. Press sautéed garlic through fine garlic press and mix with celery and onions. Transfer mixture to large roasting pan over very low heat. Add bread to mixture, two to three handfuls at a time, and toss very gently with a fork. Evenly distribute parsley over stuffing and toss gently. Refrigerate stuffing overnight.
On morning of holiday meal, stuff turkey immediately prior to roasting. Once turkey is cooked, remove stuffing before carving the bird.
About the Gallo Signature Series
The Gallo Signature Series is a collection of wines created from the Gallo family’s remarkable estate vineyards in Sonoma, Napa and Monterey counties. Third-generation winemaker Gina Gallo carves out specific vineyard blocks to hand craft limited batches of wine, including a Santa Lucia Highlands Pinot Noir, a Russian River Valley Chardonnay and a Napa Valley Cabernet Sauvignon. The Gallo Signature Series honors the enduring legacy of Ernest and Julio Gallo and celebrates the Gallo family’s vision for the future. Find the Gallo Signature Series on Facebook and Twitter or at www.gallosignatureseries.com. California Table Wine, ©2013 Ernest and Julio Gallo, Healdsburg, CA. All rights reserved.