• 1 lb ground Turkey
• ½ lb ground pork
• 1 cup brioche bread crumbs (see note)
• 1 egg
• ⅓-½ cup cream
• ⅓ parmesan
• ½ cup brunoise mirepoix
• 2 tbsp minced sage
• Salt and pepper to taste

Finally, a vegetable side dish that’s seconds-worthy!

The team at Inman Family Wines takes their traditions seriously – the team always has Christmas crackers – the UK ones in rolls that crack when they open. And it is mandatory to wear the paper party hat inside. Also – stilton with vintage port and mixed nuts are always on-hand during the Christmas holiday.

For hosting, we love a crowd-pleasing recipe that pairs well with Pinot Noir. And we’ve delivered one here, just for you!

Roasted Root Vegetables with White Balsamic Glaze

Ingredients:

• 2 pounds medium parsnips, trimmed, peeled and cut into sticks
• 1 1/2 pounds medium carrots, trimmed, peeled and cut into sticks
• 1/4 cup extra-virgin olive oil
• 1-3 tablespoons white balsamic vinegar
• 2 sprigs fresh rosemary
• 2 teaspoons coarse kosher salt
• Freshly ground black pepper

Directions:

• Preheat oven to 425F
• Combine parsnips and carrots in large pyrex baking dish or on a rimmed baking sheet
• Add oil and remaining ingredients; toss to coat
• Spread in an even layer in the baking dish or on baking sheet
• Roast until vegetables are tender and brown around edges, stirring occasionally (about 50 min)
• Thinner veggie “sticks” will cook more quickly, so check them after 30 minutes to see how they are progressing

Pair with Inman Family Wines OGV Estate Pinot Noir.

If you’ve been lucky enough to have tasted this salmon at Moshin Vineyards, then you understand why they call it “Famous.” Smoking the salmon with Pinot Noir–soaked fruitwood chips lends a delicate smokiness to the fish while keeping it moist. Enjoy!

Ingredients: 

Directions:

This recipe was created by Chef Jim May, an important member of the Papapietro Perry family. He feeds the whole team during harvest every year and hosts Perfectly Paired, our YouTube cooking series.

Ingredients:

¼ oz/ 2 T. dried porcini mushrooms

1¼ cups warm water

5 c. chicken stock

2 T. olive oil

1 onion, finely chopped

1 garlic clove,

crushed black pepper

1¼ c. Arborio or carnaroli rice

⅔ c. dry white wine

2 T. butter

⅔ c. freshly grated parmesan cheese

Salt

Directions:

Soak the dried mushroom in the warm water for 20 minutes.

Lift out with a slotted spoon.

Filter the soaking water through a layer of kitchen paper in a sieve, then place it in a saucepan with the stock. Bring the liquid to a gentle simmer.

Finely chop the mushrooms. Heat the oil in a separate pan and lightly sauté the onion, garlic and mushrooms for 5 minutes. Gradually add the rice, stirring. Cook for 2 minutes, stirring. Season with salt and pepper.

Pour in the wine. Cook, stirring, until it has been absorbed, then ladle in a quarter of the stock. Bring to the boil, stirring. Cook until most of the liquid has been absorbed.

Continue to add the stock a ladle at a time, stirring after each addition. The secret of good risotto is to add the stock gradually and to stir frequently to encourage a creamy texture from the grains. After about 20 minutes, when all the stock has been absorbed and the rice is cooked but still has a “bite”, stir in the butter and half the Parmesan.

Serve, sprinkled with the remaining Parmesan, alongside any vintage of our Leras Vineyards Pinot Noir.

PDF version for print HERE.

Every Thanksgiving, the Donelan family’s favorite ritual begins long before the turkey hits the oven: making the stuffing together. They gather around the kitchen counter—three generations chopping, toasting, tasting, and telling old stories as the house slowly fills with the familiar aroma of sage and butter. Each person has a role, from tearing bread to whisking broth, and the final dish becomes a warm, savory blend of our shared history. By the time it reaches the table, it’s more than just stuffing—it’s a family heirloom in a bowl, made with laughter, memory, and love.

Ingredients: 

* 2 onions
* 2-3 pounds of sausage
* Lots of chopped celery
* Eggs
* 1/2 bag of Pepperidge Farm Herb stuffing mix

Directions: 

Preheat oven to 350F

Sauté chopped onion in butter until golden and set aside.

Brown sausage in the same pan. we use hot and sweet, or sometimes all hot. When cool, mix in onions, chopped celery, and herb breadcrumbs. Add enough raw eggs to hold everything together.

If not putting stuffing in the turkey, then pour some chicken broth on it to bake so it doesn’t dry out.

Bake 30 min at 350.

Serve with Donelan 2021 Kobler Estate Vineyard Syrah