' Le Cuvier - WP35-Turkey & Cranberry Roll-up on Stuffing Cracker

WP35-Turkey & Cranberry Roll-up on Stuffing Cracker

Turkey & Cranberry Roll-up on Stuffing Cracker with Gravy

with 2010 & 2011 Zinfandel

1/2 lb. delicatessan turkey slices

cranberry sauce

stuffing "crackers" (see preparation below)

5 cups chicken stock

1/4 cup all-purpose flour

1/2 cube butter

1 tspn poultry seasoning

1 tspn salt

1/2 tspn black pepper, ground

1 onion, diced

3 carrots, diced

3 celery stalks, diced

1/4 cup Viognier wine

corn starch (if needed)

1 box Mrs. Cubbison's dressing

To prepare stuffing crackers:

Mix Mrs. Cubbison's dressing, using ingredients stated on the box's directions. Spread stuffing on 1-inch cookie sheet, about 1/4-inch thick. Bake at 400 degrees until no longer soft (50 minutes to 1 hour). Cut into 1-1/2 inch squares. (One box of dressing yields about 70 crackers)

To prepare gravy:

Saute onions, carrots & celery until onions are soft. Add stock & seasonings. Add Viognier. Simmer until reduced by one-fourth. Strain stock, discard solids & simmer liquid for 20 minutes. Melt butter & make a roux by adding flour gradually. Temper roux with stock; add corn starch to thicken stock, if necessary, whisking until desired thickness.

To assemble Turkey & Cranberry Roll-up:

Spread cranberry sauce on thin slices of turkey meat & roll into a spiral "jellyroll." Slice to 1/2" pinwheel pieces. Place a pinwheel piece on stuffing cracker & top with warm gravy. Pass around the party.