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| Thanksgiving Recipes

Below are the recipes featured in our Porthos 'Perfect Thanksgiving Pairings' video.

Cornbread Stuffing With Wild Mushrooms
Caramelized Brussels Sprouts
Thankgsiving Pumpkin Cheesecake


2 tablespoons butter, melted
2 cup all-purpose flour
2 cup yellow cornmeal
2 tablespoon sugar
1 teaspoon salt
4 teaspoons baking powder
2 cup milk
4 large eggs
6 tablespoons butter, divided
5 shallots, minced
1 rib celery, fine dice
1 teaspoon fresh thyme leaves
3 tablespoons chopped fresh sage
π cup dry white wine
1/3 cup heavy cream
10 ounces assorted wild mushrooms (such as chanterelle, oyster, and shiitake)
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
3 cups chicken stock
Prepare the Cornbread
Preheat oven to 425.  Butter two 8-inch baking pans and set aside.
Combine dry ingredients in a medium bowl.  In another bowl, combine the wet ingredients.  Pour the wet into the dry and stir until just incorporated.  There should be some lumps, do not over-mix.  Pour the batter into the pans and bake in the middle of the oven until the top is golden and a toothpick comes out dry, around 20-25 minutes.  Set aside to cool, at least 2 hours, then cut into 1” cubes.  Measure 5 cups of crumbled cornbread and reserve leftover for another use.
Prepare the Stuffing
Preheat oven to 425. Butter a 9”x13” casserole dish and set aside.
Melt 4 tablespoons of the butter in a medium skillet over medium-high heat. Add shallots and celery and cook, stirring occasionally until softened, about 3 minutes.  Add the mushrooms, thyme, sage, salt, and pepper, and cook until the mushrooms just begin to soften, around 3 minutes.  Add white wine and continue cooking until absorbed, around 1 minute.  Add cream, stir just to incorporate, and remove pan from the heat. 
In a large bowl, toss the crumbled cornbread with the mushroom mixture and 2 cups of stock.  Press into prepared pan.  Drizzle the top of the stuffing with remaining cup of stock and dot with remaining 2 tablespoons of butter.  Cover with foil and bake for 25 minutes.  Remove foil and continue baking another 5-7 minutes, or until top has lightly browned.


1 lb Brussels Sprouts, cut in half lengthwise
3 cups chicken or vegetable broth, divided use
1 teaspoon crushed red pepper
1 teaspoon olive oil
Salt and pepper
Place Brussels Sprouts, 1 ∏ cups of broth, crushed red pepper and olive oil in a tightly-covered saucepan over high heat.  Bring to a boil and leave on heat for around 5-7 minutes, or until sprouts have turned bright green and broth is reduced to almost nothing.  Remove lid and continue to cook until pan is dry and the bottom of the pan begins to brown.  When the pan is still brown (don’t let it get black), add 1 cup of the reserved broth and move the sprouts around in the pan with a wooden spoon, scraping the bottom to get all the brown chunks up.  When the bottom just begins to brown again, add the remaining broth and repeat the process until the pan is dry.  Remove from heat, adjust seasoning, and serve hot.

Gingersnap Crust
1 1/2 cups gingersnap cookies, crushed into crumbs
1/2 cup toasted pecans or hazelnuts, chopped into crumbs
1/4 cup melted butter
Cheesecake filling
3 sticks (8 oz each) cream cheese, room temperature
1 cup sugar, divided
3 eggs
1 tsp vanilla
1 tsp bourbon
1 cup pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp allspice
1/4 tsp ground nutmeg
Maple Whipped Cream
1 cup whipping cream
2 tablespoons maple syrup
Preheat oven to 325 degrees.  In a medium bowl, mix gingersnap crumbs, nuts, and melted butter.  Press into the bottom and about 1” up the sides of a 9” springform pan.  Set aside in the refrigerator while preparing the rest of the cheesecake.
Beat cream cheese, sugar, vanilla, and bourbon in a standing mixer until cream cheese mixture is smooth.  On low speed, add eggs one at a time, stopping to scrape down the sides between each addition.  Remove 1 cup of the batter and set aside.  Add pumpkin puree and spices into remaining batter and mix until smooth on low speed.  Pour pumpkin mixture into gingersnap crust.  Dollop reserved plain cheesecake mixture onto the top of the pumpkin filling and swirl through the two several times with a long butter knife to create the marbled effect.  Place prepared cheesecake on a rimmed cookie sheet.
Bake until cheesecake is firm on the outsides and not quite set in the middle, around 45 minutes.  The cake must cool completely before it can be eaten.  Let it cool to room temperature and then put it in the refrigerator at least 3 hours or, preferably, overnight.
When ready to eat, beat the heavy cream with the maple syrup.  Serve each slice with a spoonful of cream.