Welcome to Champagne at the Table, where we bring you monthly seasonal fair to pair with your fatcork bubbles. Whether you're sipping alongside a spicy curry or snacking on some coveted caviar, there's always a place for Champagne at the Table.
With her rosé Champagne that is as powerful as it is delicate, Elise Dechannes has mastered the feminine power of nuance. A truly beguiling cuvée, the producer’s rosé de saignée features a sparkling crimson hue with scents of honeycomb, plum, topsoil and a wide gamut of sumptuous red fruits from ripe tomato to dirt-dusted summer strawberry.
This unique expression of pinot noir from the Aube region of Champagne is hard to top. In the limestone-rich village of Riceys, pinot noir’s performance shines, and talented vigneron Elise Dechannes knows how to give the grape its moment in the spotlight. Pop these floral, fruity bubbles into the fridge, and they’ll be ready and waiting to complement your hearty Thanksgiving meal.
Speaking of that special, friends-and-family-focused, eat-until-you’re-bursting holiday, it’ll be here before you know it! Now more than ever, we understand that each moment spent with loved ones is a gift, and even when tension or frustration wiggles its way to the table, a magical meal can help us set aside our differences and send those bad feelings packing. We think this prosciutto-lined sourdough stuffing recipe from best-friend duo Dylan and Karen at I’d Rather be Meryl is definitely a dish that can heal divides and bring people together. This delicious side is a perfect accompaniment to a big roasted turkey, leafy green salads and appetizers of all kinds. (But let's be real, no one really cares about all that stuff. Thanksgiving is all about the stuffing! )
Everything about this stuffing recipe works, and you can make it ahead of time, which will help you simplify your turkey day to-do list and make room for other things in the oven. It’s also easy to modify based on your guests’ allergies and food sensitivities.
Why is this recipe so amazing with Elise Dechanne’s rosé? The Champagne’s round body and texture complements the crispy, salty prosciutto while rounding out the yeasty notes of the sourdough. Both these bubbles and the dish are full of complex, earthy and savory notes that will win the hearts and palates of everyone at your table.
- 1 loaf sourdough bread, roughly 16 ounces
- 2 tablespoons olive oil
- 2 tablespoons butter, plus a little for greasing the pan
- 4-5 ounces thinly sliced prosciutto
- 1 leek, thinly sliced
- 1 large shallot, or two smaller ones, minced
- 3 cloves garlic, minced
- 1/4 cup fresh oregano leaves, picked from stems
- 1/4 cup fresh thyme leaves, picked from stems
- 1/2 bunch fresh parsley, chopped
- 3-4 ounces currants
- 3-4 ounces almonds, slivered or chopped
- 3 cups chicken stock
- 1 egg
- Salt and pepper
- Preheat the oven to 375 F.
- Make croutons. Tear your bread into 1-inch pieces; toss with olive oil, salt and pepper; and cook in the oven for 15–17 minutes until bread is nicely browned with a touch of bounce on the inside.
- Author’s note: You can also tear up your bread the day before and leave it out overnight to get stale. I have a wild dog living in my house, so this is never an option.
- Reduce the broth. Pour your chicken broth into a sauce pan and boil over high heat until it’s reduced by about half. Continue working on the rest of your dish while the broth reduces.
- Cook the aromatics. Heat a large pan over medium heat. When hot, mix together 1 tablespoon of olive oil and 1 tablespoon of butter. When the butter begins to bubble, add the leeks and shallots. Cook for 5 minutes, stirring frequently until the mixture softens and browns. Then add the garlic, and cook for another 2 minutes. Turn the heat off; stir in the thyme, oregano and parsley; and salt and pepper to taste.
- Remove the croutons from the oven; let them cool, but keep the oven on. Once cooled, place croutons in a large mixing bowl.
- Line your pan with prosciutto. (Author’s note: I used a glass casserole dish, but you can use your favorite baking vessel.) Give it a quick, light greasing with butter to ensure nothing sticks. (This will also make the prosciutto extra crispy.) Line the bottom and sides of the pan with prosciutto. Do not add multiple layers of prosciutto — one will be enough.
- Add the cooked aromatics, currants and almonds to the bread mixture. Stir well to evenly distribute.
- Slowly add broth. Toss well to make sure the bread soaks up every last drop of liquid. The bread should feel damp and heavy, so add more broth if you reduced the liquid too much.
- Let the mixture cool slightly. Warm to the touch is fine, but it should not burn your hands or feel uncomfortable.
- Add the egg to bind. You can crack the egg directly into the bowl, and use your hands to mix the egg in. Be careful not to crush the bread too much.
- Cook stuffing in the oven for 25 minutes. Put the stuffing in your casserole dish, cover it with foil and bake it for 25 minutes.
- Set the oven temp to 425 F, and cook for an additional 25 minutes. Remove the foil, and bake for another 20-25 minutes or until the top of the stuffing is well-browned.