Wild Mushroom and Riesling Stuffing

This is one of my all-time favorite dishes. I never really liked stuffing before I started making this. (Sorry Mom! No likey-likey necks, gizzards, and hearts...) Besides...this stuffing calls for one cup of Riesling! The quick public math easily estimates there will be several glasses of wine left over to drink while you cook. BONUS. (Side note...Italians don't make very good Riesling. Lucky for us, the region that does make ok Riesling is right here. Other side note...going to Germany next week for a work trip, wil buy several bottles of Riesling...hope they last)

The next best thing about this stuffing is the bread and mushroom. It calls for peasent bread and wild mushrooms. Not sure what peasent bread is. I always buy a heavy bread and go for it. In Italy there a ton of differnt breads. Fresh! So, of course Shelly and I eat a little and use a little. She is a good taster. The wild mushrooms were also a blast finding. The local market where I found a mix. Never before have I found a mix of mushrooms. I've always had to buy differnt kinds. I'll let you know how it turns out this year.

The hardest part about cooking this Wild Mushroom and Riesling Stuffing...is well! Cooking it! It smells so good. Earthy, fresh, seasonal, Thanksgivingly YUMMY! The prepwork and pre-cooking take about an hour. (I have slow knife work!) During this time you're fighting your temptations...your urges...your plight in life.

OH Wait! There is one more cool thing about this stuffing! I always make too much...which means left-overs. Who is coming?

This is uncooked. The real picture comes later!

Roasted Turkey Stock

This is what I make every Thanksgiving. It is sooo super yummy. I use it for my turkey and stuffing. Then with the left over turkey I make a killer soup. You'll just have to make your way to Italy if you want to taste. If youplan to stop by, please call or e-mail first. Feel free to drool. Just clean up your mess.

OK Beer...Had Better!

Found another Belgium beer at the store. I'm a sucker for Abbey beers. I think it is so awesome monks make beer. In all actuality, I've spent a good bit of time thinking about this. Here's how the thought process goes. I believe in God...check. I believe in good beer...check. I look good in brown....check. Making beer for the lord has to be the best gig in town. Right? :)

Here is my take on Affligem Blond 1074: It poured very nicely, fantastic head, aromatic smells, and a bold color. However, when the beer reached the back of my mouth, the taste went a bit wonky. It still is a good beer and I would drink it again.

You should check out Affligem's website. Some wicked cool chanting monks. You can't visit the abbey, but you can visit the cultural center where you can also buy cheese and wine.