F: Is for Food for Thought

Thanksgiving is coming and nerves are starting as unravel and cook books are being searched. If you are looking for a last minute recipe? This came to me from Rioja Wines. Try Riojan Sausage Stuffing. I know I will be.

Ingredients: (Yield: 6 servings)

2 qts bread, cut into cubes and left out to dry or toasted
1 lb. bulk Chorizo, sliced and cooked
1/2 lb. butter
1/4 cup peanut oil
1/2 lb. bacon, diced
2 large onions, diced
6 stalks celery, diced
2 qts. chicken or turkey stock
1T fresh picked thyme
1T fresh chopped sage Bay Leaf
1/2 lb. cooked Serrano ham, diced
1T. poultry seasoning
1/4 cup maple syrup
Salt and freshly ground black pepper to taste
Instructions:

Prepare the bread cubes. Save old bread for stuffing. The bread should be as dry as possible to better absorb the juices.
Break up the sausage and roast it in the oven until just cooked. Pour off any excess fat. Set aside until ready to use.
To make the stuffing: Heat the butter and the oil in a heavy based pan.
Add the bacon and cook until crisp.
Stir in the onions and celery and cook until soft.
Add the cooked Chorizo, the chicken stock and the herbs and cook until the flavors have melded and the stock has reduced by nearly half.
Taste the stock and if it is filled with the flavors of the herbs and the pork then it's ready.
Stir in the bread cubes and the Serrano ham.
Remove from the heat.
Season with the maple syrup, poultry seasoning, salt and pepper. Go gently with the salt at first since the bacon, Chorizo and ham are all salty.
The stuffing should be a little moist as it will be baked in the turkey cavity or in a casserole before serving. Just add more stock or more bread as needed. Top with a couple of pads of butter and cover before baking.

If you need more recipes for a complete Thanksgiving dinner. Go to this link (http://www.culinary.net/ifs/featurearchive/articles/06565.html) and you'll find a great slow roasted turkey recipe and how to prepare fabulous candied butternut squash, chipotle corn bread muffins and rice pudding with cranberries and raisins.

If your looking for a great wine to bring Wine Spectator cover story is all about Rioja! (http://www.vibrantrioja.com/pdfs/2008press/2008-12-WineSpectator.pdf)
I was lucky enough to join them in a tasting and was highly impressed and so will you guests, your family and your friends and that is a F.A.C.T.