Thanksgiving Test Kitchen: Take 2

So here we are taking a whirl at a second stuffing recipe. This one is sausage and sage. Which is already better, because we used Jimmy Dean's Hot sausage. And as we all know, Jimmy Dean trumps everything. This recipe was slightly different from the first one in a couple of ways: We used the rest of the fennel we had instead of celery, less parsley than called for in the recipe and added 1/2 cup dry white wine (1/4c to our halved recipe) and let it reduce, 2-4 minutes.

Here are some photos for your enjoyment. If the instructions above aren't clear enough, say so!

So far, this one is scoring higher than the fennel/apricot from last week. So much so that we aren't giving away the left overs like we did before. Maybe its the sage, but it just tastes more like the holidays. We would definitely make this one again.

Tonight, we are sipping on the left over wine that our friend and wine expert, Eileen brought over on Friday which has been reduced to a variety of whites. We're enjoying some good conversation with our friend Sabrina, so no music selection this go around.