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November 19, 2013

Barefoot Friendsgiving: Barefoot Chardonnay Stuffing

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This stuffing is a game changer. It’s loaded with mushrooms, onions, sage, Parmesan cheese, sourdough bread and Barefoot Chardonnay! The buttery notes in the Barefoot Chardonnay lend themselves perfectly to this stuffing. They intensify the flavor of the onions and mushrooms and bring out the best in this dish. It’s not to be missed and we can promise it will be a highlight on your holiday table. Like all good stuffing, this one starts off by sautéing a yellow onion, a healthy dose of garlic and an assortment of mushrooms. Any mushrooms will work.

Cook the mushroom mixture for about 10 minutes until the mushrooms reduce in size and start to caramelize. Add in a few tablespoons of chopped sage and give it all a stir! Carefully pour in the Barefoot Chardonnay and let the mushrooms absorb that delicious flavor.

Once the wine has been absorbed, transfer the mushroom mixture to a large bowl and add in the bread. Add the finely grated Parmesan cheese to the mixture. Followed by the whisked eggs and some stock. Give everything a good stir to combine. Transfer the stuffing into a baking dish and then put it in the oven to bake!

 

 

 

Barefoot Chardonnay Stuffing

2 tablespoons olive oil

1 yellow onion, roughly chopped

3 cloves garlic, minced

1 pound mixed mushrooms, any variety will work, sliced

2 tablespoons fresh sage leaves, roughly chopped

1/2 cup Barefoot Chardonnay

1 loaf day-old sourdough bread, cubed (about 5 cups)

1 cup finely grated Parmesan cheese

2 large eggs, whisked

2 cups chicken or vegetable stock

Kosher salt and freshly cracked black pepper to taste

  1. Preheat the oven to 375 degrees F.
  2. Heat a large cast iron skillet, or heavy bottom pan, over medium high heat.
  3. Add the olive oil. Once the oil is hot, add the onions and sauté for 2-3 minutes until they become translucent.
  4. Add the garlic and give the mixture a quick stir for about 30 seconds.
  5. Add the sliced mushrooms and sauté the entire mixture for about 10 minutes until the mushrooms are golden brown. Season the mixture with salt and pepper as needed.
  6. Add the sage and stir to combine.
  7. Add the Barefoot Chardonnay and continue to cook until the wine is absorbed into the mushrooms and the alcohol evaporates.
  8. Remove the mixture from the heat and transfer the chardonnay mushroom mixture to a large bowl. Taste and season with salt and pepper as needed.
  9. Add the cubed sourdough bread to the mushroom mixture and toss everything together.
  10. Add the Parmesan cheese, whisked eggs and stock to the mixture and stir to combine. Make sure all of the bread is coated with the liquid.
  11. Transfer the mixture into a large baking dish, about 12x9 inches. Place the baking dish into the oven and bake for 30-40 minutes until the top is golden brown.
  12. Remove from the oven and serve immediately.

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