Reverse Turkey-ology

Don’t put the turkey before the wine.

Switch up your thinking about Thanksgiving turkey being the main event. This year we recommend customizing your meal by making your favorite wine the star of the dinner table.

The bird is typically the word on Thanksgiving Day but, for some of us, wine is just as essential to an amazing feast. Instead of selecting a recipe and matching a wine to pair with it, pick a wine and modify your meal to enhance it.

No matter what kind of wine you pour – anything from medium to full-bodied whites, fruit forward, light to medium reds or complex rich reds – you can create an amazing Thanksgiving experience to showcase the selection.

Our suggestion:
Medium to Full-Bodied Whites:
Try a bacon and cherry stuffing with a bit of bourbon to achieve a natural pairing. To make a tasty pan gravy with your roasted turkey, simmer with a dry white wine such as a Sauvignon Blanc to enhance the flavoring.

Flip-flop this year’s feast by putting the wine before the turkey. Your guests will appreciate the new tradition.


Bacon and Cherry Stuffing with Maker’s Mark Bourbon

1 loaf of white bread
1 pound of bacon
1 white onion
3 cloves of garlic
1 stalk of celery
1 cup Maker’s Mark
½ cup butter
6 sprigs of thyme
2 sage leaves
1 sprig of rosemary
10 dried cherries
2 cups chicken stock
Salt and pepper to taste

Preheat oven to 350 and, in a saute pan, render the bacon until crispy. Once crisp, add white onion and garlic for 3 minutes, add celery and cook until tender. Deglaze with Maker’s Mark and reduce, then add butter.

Add thyme, sage, and rosemary to the pan. Mix in the bread and season with salt and pepper. Add the chopped dried cherries, use the chicken stock to moisten the mixture. Then add this to your turkey and serve the rest as a side dish.

Courtesy of Wine Enthusiast Magazine

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