Thanksgiving Sides with a Splash of Wine from Salud!

Savory Chardonnay Bread Pudding

1 loaf hearty white bread, day old, cut into 3/4 inch cubes
1 Cup Roasted Pumpkin, cubed (if desired)
1 Cup breakfast sausage, loose
2 medium leeks, sliced thin
1 Stalk Celery, minced
8 large mushrooms (cremini or white), sliced thin
2 Cloves Garlic, minced
1/4 Cup Chardonnay
1 cup whole milk
1 cup half and half
2 tablespoons fresh Italian parsley, chopped
2 large eggs
2 large egg yolks
Salt and Fresh Pepper to taste


1. Preheat oven to 325°. Spray a muffin tin with nonstick spray
2. Heat 2 tablespoons of the butter in a large skillet over medium heat. Add the sausage and
render until cooked through. Remove sausage and add leeks to the pan. Cook leeks until they
are slightly softened. Add celery and mushrooms and cook until softened. Add garlic and cook
until fragrant. Add chardonnay and reduce to half. Transfer to a bowl to cool.
3. Whisk together the milk, half and half, parsley, eggs, egg yolks, and salt in a medium bowl or
large measuring cup.
4. In a large bowl, toss bread cubes with sausage, vegetables, and pumpkin. Cover with egg
mixture and squeeze lightly to coat bread with eggs. Spread mixture evenly in the prepared
baking dish.
5. Place the covered baking dish on a baking sheet in the oven. Bake for 30 to 45 minutes. Check to
see if the pudding is set, if still liquid bake for 10 minutes longer. When everything has set up,
remove the foil and return to the oven for another 5 minutes to brown the bread on top. Let
cool slightly before serving.


Brussels Sprouts with Sherry Cream

1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
4 slices bacon, cut into lardon
1 shallot, minced
7 Shitake mushrooms, sliced
1 clove garlic
½ cup sherry
½ cup heavy cream

1. Preheat the oven to 450°.
2. On a sheet pan, toss the sprouts in olive oil, salt and pepper. Spread out into an even layer and roast
for 15 minutes or until they are browned around the edges.
3. Place the bacon in a large, deep skillet and cook over medium-high heat, stirring occasionally,
until just brown around the edges, about 5 to 8 minutes. Reduce heat to medium and stir in the
shallot and mushrooms. Cook until shallots are translucent, about 5 more minutes. Sprinkle in
the garlic and cook until just fragrant. Add the sherry and reduce to a syrupy consistency. Add
cream and stir to combine. Bring mixture to a boil and reduce by half or until mixture will coat
the back of a spoon.  Add Brussels sprouts and mix until coated. Serve immediately.

Mulled Wine Apple Crisp

Apples Ingredients  
6 Cups Apples, cored and diced
1/3 Cup Sugar
1 Orange, zest
1/4 Cup Mulled Wine
2 tsp. Cinnamon, divided
1/2 tsp. Nutmeg
Pinch Cloves
1/2 tsp. Fresh Ginger, grated
Large Pinch Salt
1 tsp. Vanilla Bean Paste

Streusel Topping
1/2 Cup Butter
½ Cup Brown Sugar
1/2 Cup All Purpose Flour
2 Tbsp. Rolled Oats
Large Pinch Salt
1/2 tsp. Pumpkin Pie Spice

1. Preheat oven to 350⁰. Spray 9×13 baking pan with nonstick spray. In medium bowl, combine
apples, sugar, orange zest and juice, and 1 tsp. cinnamon and remaining spices. Pour apple mixture
into baking pan.
2. In large bowl, whisk together flour, oats, brown sugar, remaining tsp. of cinnamon, and salt.
Using pastry cutter or fingers, butter into dry ingredients until it is the size of peas. Sprinkle mixture
evenly over apple mixture, and bake in oven 40 minutes or until apples are soft and top is slightly

Glogg (Denmark & Sweden)

1 (750 ml) bottle dry red wine, such as Pinot Noir or Zinfandel
1 (750 ml) bottle port
2 cups water
1 1/2 cups Cognac, brandy, rum, or vodka
Zest of 1 orange, cut into strips
10 cardamom pods
2 sticks cinnamon
10 whole cloves
1 Star Anise
6 Allspice Berries
5 slices peeled fresh ginger
Granulated sugar

10 teaspoons raisins
10 teaspoons blanched almonds

1.In a nonreactive saucepan, mix together wine, port, 2 cups water, Cognac, orange zest,
cardamom, cinnamon sticks, cloves, star anise, allspice berries, and ginger. Bring to a boil over
medium-high heat; immediately reduce heat to low and simmer for 5 minutes. Remove from
heat and let cool. Cover and refrigerate for at least 12 hours and up to 24 hours.
2.Strain wine mixture and discard solids. Reheat wine mixture over low heat (do not boil) and
stir in enough sugar to reach desired taste. Add 1 teaspoon raisins and 1 teaspoon almonds to
each of 10 mugs; fill mugs with wine mixture and serve.