What, you ask, is a Turducken....and why would I want or need to do Wine Food Pairing with it? The answer to these questions is not for the faint of heart!
About 4 years ago I was watching a Thanksgiving cooking show and perked up my ears when I heard something about stuffing your turkey with a duck and then stuffing the duck with a chicken…..hence Turducken. Holy Cow, my new Thanksgiving tradition was born! The main focus for preparing this delight is de-boning everything….everything, that is, except for the turkey drumsticks which gives you a lovely presentation! Well, I can tell you that I had never done this before…. fortunately life has blessed me with an Austrian man in my life that seems to be able to do almost anything….including de-boning various fowl!
Prepare whatever stuffing you choose. We chose bread crumbs, mushrooms, onions, celery with some tasty herbs and then a sprinkling of cooking sherry between the birds.
Now that the birds are de-boned, stuffed, sprinkled and sewn together….did I forget to mention the sewing part? You MUST remember to have your turkey needle and string ready to stitch those bad boys up or you will really have a mess! Next you pop the whole thing into a 225 degree oven for about 10 to 12 hours….give or take depending on the weight of the turducken.
We chose a Chilean Cabernet Sauvignon and a Pinot Grigio from Italy to pair with our meal….both were wonderful compliments to the poultry!
As I always say, Wine Food Pairing is an adventure and a challenge that you need to meet head on…. so, go forth brandishing your carving knife, be brave and tackle a turducken for your next Thanksgiving dinner! CHEERS!
To locate terrific Chilean and Italian wines go to Cellars Wine Club
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