Go the classic route this Thanksgiving with Chef Corbin’s own tried-and-true family recipe, complete with Woodbridge by Robert Mondavi Chardonnay infused Butterball turkey gravy and root vegetables.
Yield: serves 12-15 people
NOTE: Thaw your Butterball turkey in the refrigerator. (A 15 lb/6.8 kg Butterball turkey will need to thaw for 3-4 days prior to roasting)
1 Butterball Turkey – 15 lbs (6.8 kg)
½ cup (125 mL) softened butter
Salt and Pepper to taste
1 whole onion- peeled
Fresh sage leaves
3 large onions, peeled and sliced into 1 inch slices
2 large carrots cut in half lengthwise
4 stalks of celery
Remove the turkey from the package, and pat with paper towels. Preheat your oven to 325°F (160°C). Place breast up on a rack in a shallow roasting pan and rub with vegetable oil. Place the Butterball turkey neck and giblets with the sliced onions, carrots and celery in the roasting pan. Place the fresh sage into the turkey cavity with the reserved whole peeled onion. Roast uncovered for 3 hours and 30 minutes. After 3 hours check for doneness with a meat thermometer. The minimum temperature deep in the thigh should be 180°F (82°C). When cooked, remove the Butterball turkey from the oven and allow to rest for 20 minutes before carving. Keep the roasted neck, giblets, celery, carrots and onions in the roasting pan with the Butterball turkey until you are ready to make gravy. While the turkey is resting, prepare the vegetables.
Chef Corbin’s Woodbridge by Robert Mondavi Chardonnay-Roasted Holiday Vegetables
Yield: 6 servings
3 whole shallots – small dice
3 cloves garlic – minced
1 tbsp (15 mL) chopped fresh thyme
2 tbsp (30 mL) butter unsalted
1 cup (250 mL) Woodbridge by Robert Mondavi Chardonnay
3 tbsp (45 mL) maple syrup
2½ lbs (1.1 kg) mixed rough chopped root vegetables (cut into 1½ inch pieces)
Select 4 of the following vegetables:
Pearl onions- whole
Brussel sprouts- halved
Winter Squash (pumpkin, butternut or acorn)
1 Sprig of fresh rosemary minced
Salt and pepper to taste
Preheat your oven to 325°F (160°C). Combine all ingredients for the reduction into a small saucepan and place over medium heat. Continue to heat and reduce liquid by half.In a large mixing bowl, combine the assorted chopped vegetables with the fresh rosemary and wine reduction. Toss all ingredients together gently and season with salt and cracked black pepper.
Place the mixed vegetables onto a large roasting pan lined with parchment paper.
Roast the vegetables until caramelized and tender (approximately 30 minutes). While vegetables are roasting, prepare gravy.
Chef Corbin’s Woodbridge by Robert Mondavi Chardonnay-Infused Gravy
8 Tbsp. (120 mL) all-purpose flour
6-8 Tbsp. (90-120 mL) turkey drippings/ fat
5 cups (1¼ L) chicken stock
½ tsp. (2.5 mL) dry sage
1 cup (250 mL) Woodbridge by Robert Mondavi Chardonnay
Salt and pepper to taste
Remove the roasted turkey neck, giblets and vegetables from the roasting pan and discard. Combine the flour and turkey drippings together over medium heat to form a roux. Stir and cook together for 3 minutes. Add the warm chicken stock and stir with a whisk. Bring to a boil and reduce heat to a low simmer for 15 minutes. Season the gravy with salt and pepper and add the dry sage.
Wild Mushroom & Chestnut Sourdough Stuffing with Woodbridge by Robert Mondavi Sauvignon Blanc
By Chef Rob Rossi (Food Network)
Rich in flavour and texture, this Thanksgiving recipe shines a spotlight on the families’ favourite fixing: stuffing. Flavourful sourdough bread pieces, sharp chestnuts and salty bacon bits are balanced by the bright, fruit-forward expressions of Woodbridge by Robert Mondavi Sauvignon Blanc.
½ lb (230 g) dried chanterelle mushrooms reconstituted in warm water.
½ lb (230 g) cooked and peeled chestnuts
¼ cup (60 mL) olive oil
Kosher salt and freshly ground pepper
¾ lb (340 g) slab bacon, cut into 1/2-inch dice
1 large Spanish onion, finely diced
5 cloves garlic, finely chopped
3 to 5 cups (720 to 1.2 L) homemade chicken stock or canned low-sodium chicken broth
1 cup (240 mL) Woodbridge by Robert Mondavi Sauvignon Blanc
2 tbsp finely chopped fresh sage
2 tbsp finely chopped fresh thyme
½ cup (120 mL) chopped fresh parsley
2 large eggs, lightly beaten
Unsalted butter, for the baking dish
Preheat the oven to 325°F (160°C). Spread the bread cubes in an even layer on a large baking sheet and bake, rotate bread a few times, until light golden brown, about 15 minutes. Allow to cool and then transfer to a large bowl. Combine the mushrooms on a baking sheet, toss with 3 tablespoons olive oil and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
Meanwhile, heat the remaining 1-tablespoon (15 mL) of oil in a large high-sided sauté pan over medium heat. Add the bacon and cook. Stir occasionally until the fat has rendered (about 10 minutes). Remove with a slotted spoon to a paper towel-lined plate.
Pour off all but about 2 tablespoons (30 mL) of the fat from the pan and place it back on the stove over high heat. Add the onion and stir for 4 minutes. Add the garlic and cook 1 minute. Deglaze hot pan with 1 cup (250 mL) of Woodbridge by Robert Mondavi Sauvignon Blanc, reduce by half and proceed. Add 3 cups (750 mL) chicken stock and the herbs, season with salt and pepper and bring to a simmer. Add the pre-cooked roasted chestnuts.
Add the mushrooms to the bowl with the bread, then add the stock mixture, the bacon and the eggs; season with salt and pepper and gently stir until combined. The mixture should be very wet; add more stock if needed. Butter a 9-by-13-inch (230 mm x 325mm) baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and let cool 10 minutes before serving.
‘Sugar and Spice’ Plum and Cinnamon Compote with Woodbridge by Robert Mondavi Merlot
By Chef Trista Sheenm(Chef’s House; Toronto)
Inspired by the dance of sugar plums and the subtly spiced flavours of Woodbridge by Robert Mondavi’s Merlot, Chef Trista Sheen created a perfectly balanced Plum and Cinnamon compote that is sure to delight the palate.
1 Whole 15 lbs (6.8 kg) Butterball turkey
Prepare and roast as directed
Woodbridge by Robert Mondavi Merlot and Plum Compote
5 ripe plums (deseeded and cut in 12 wedges)
1 cup (250 mL) sugar
½ cup (125 mL) water
1 cup (250 mL) Woodbridge by Robert Mondavi Merlot
2 fresh bay leaves
3 star anise
1 cinnamon stick
3 sprigs thyme
½ cup (125 mL) pecans
In a medium pot place the sugar and water. Bring to a boil on high heat. Reduce the syrup till it becomes a medium amber caramel. In the meantime make a spice bag with cloves, bay leaves, star anise, cinnamon and thyme.
Once the caramel is ready, remove from heat and cautiously add the plums and merlot. Place back on the stove at medium heat and add the spice bag. Reduce the compote down to jam consistency, stirring it occasionally. Remove from heat, let cool and garnish with pecans.
Moroccan Spiced Roast Turkey and Woodbridge by Robert Mondavi Cabernet Sauvignon Sauce
By Thierry Daraize (Journal de Montreal)
1 15 lbs (6.8 kg) Butterball turkey
2 tbsp (30 mL) vegetable oil
4 ¼ (1 L) chicken stock
1 tbsp (15 mL) unsalted butter
10½ oz (300 g) wild rice, cooked in water or steamed
2 oz (50 g) dried apricots, chopped
1½ oz (40 g) currants
1½ oz (40 g) dates, pitted and chopped
3 oz (80 g) mixed candied fruit, finely diced
Zest from one lemon
1 tsp (5 mL) powdered ginger
1 tsp (5 mL) ras-el-hanout (if unable to find, substitute with quatre-épices)
1 tsp (5 mL) brown sugar
½ oz (10 g) fresh herbs (parsley and mint sprigs)
Freshly ground pepper
For the sauce:
1 ½ cups (350 mL) Woodbridge by Mondavi Cabernet Sauvignon
Zest from one orange
½ onion, finely chopped
¾ L chicken stock
5 oz (150 mL) 35% cream
Rub the turkey with the vegetable oil and butter, then season all sides as well as the inside of the turkey with herbs and pepper. In a large bowl, stir together the wild rice, dried fruits, candied fruits and spices. Let stand for 15 minutes to allow the flavours to blend, then add 2 tbsp of water.
Add the lemon zest and brown sugar, and stir to combine again. Gently fill the inside of the turkey with the scented rice stuffing. Place the turkey in a three-inch rimmed roasting pan.
To prevent the skin of the turkey from sticking to the pan, place the bird on top of a layer of raw potato slices. The humidity of the potato will act as protection.
Pour the chicken stock into the pan. It will enable the flavours of the spices to permeate the entire dish. From time to time, baste the turkey with the cooking liquid to thoroughly disperse the aroma with its hints of spices, sugar from the dried and candied fruits, and freshness of the lemon zest… your home is going to smell divine!
Roast in the oven at 325°F (165°C). To know when the turkey is ready, check for doneness with a meat thermometer. The temperature deep in the thigh must reach a minimum 180°F (82°C) and 165°F (74°C) in the center of the rice stuffing
Pour the Woodbridge by Robert Mondavi Cabernet Sauvignon into a saucepan and add the onion. Cook over medium heat until reduced by 2/3. Add the chicken stock and reduce until the sauce is slightly thickened. Lastly, add the 35% cream and season to taste.
To add an extra bit of character to this richly flavoured sauce infused with Woodbridge by Mondavi Cabernet Sauvignon, add the zest from one orange just before serving.
Slice the turkey and serve with a small amount of the scented rice stuffing. Drizzle both with some of the cooking juice.
Turkey Training: Tips for Cooking the Perfect Turkey (courtesy of Butterball)
– Thaw breast side up, in an unopened wrapped on a tray in the fridge
– Allow at least one day of thawing for every 4 lbs
Cold Water Thawing
– Thaw breast side down, in an unopened wrapper, with enough cold water to cover your
– Change water every 30 minutes to keep the turkey chilled
– Estimate a minimum thawing time of 30 minutes per lb
Turkey Cooking Time
– The turkey is done when the temperature is 180°F in the thigh and 165°F in the breast or stuffing