Cabernet Franc Stuffing
- 1 Baguette
- 1 cup Butter, divided
- 1 Onion, finely chopped
- 4 Stalks of Celery, finely chopped
- 4 Cloves of Garlic, minced
- 2 tbsps Poultry Seasoning
- 3/4 cup Chicken or Turkey Broth
- 1/2 cup Inniskillin Niagara Estate Series Cabernet Franc
Cut the baguette into cubes and let dry on the counter overnight.
In a large sauce pot, heat 1/4 cup of butter over medium heat.
Once the butter begins to “sizzle” add in the onion, celery and garlic. Cook for 5 minutes or until just soft.
Add in our poultry seasoning and the remaining 3/4 cup of butter.
After the butter melts, remove your pot from the heat and transfer the cooked vegetable mixture into a large bowl. Add in the bread cubes, broth and red wine. Mix together with a wooden spoon.
Place the bowl of stuffing mix in the fridge and allow to cool completely before use.
When the stuffing mixture has cooled, stuff a 10-12 lb turkey and cook to your liking.
Alternatively you can bake in a buttered casserole dish at 350°F (175°C) for 30 to 40 minutes.