Wine Access Unfiltered podcast host Amanda McCrossin thinks about Thanksgiving WAY more than she should. That’s a good thing, considering all the work she’s put into picking a trio of wines that complement not only the meal, but the whole holiday. With two do-it-all French wines and a Prosecco the likes of which you’ve never tried before, this set will delight you through the day, from food prep to the final bite.
Plus, scroll below to check out some of Amanda’s go-to Thanksgiving recipes!
McCrossin Family Breakfast Egg Casserole Recipe
1 lb Jimmy Dean Breakfast Sausage Roll
6 eggs (raw, but whipped)
6 slices white sandwich bread (cube and leave to dry out and go slightly stale)
3 C Milk
1 C sharp cheese (shredded)
1 tsp dry mustard
1 tsp salt
Brown breakfast sausage and combine all ingredients in a casserole dish. Cover and refrigerate overnight. In the morning, remove from fridge and bake at 350 degrees until bubbly and slightly brown on top.
Creamed Chipped Beef
aka Chipped Beef and Gravy aka SOS
This is an oldie but a goodie that my Grandfather Harry used to call SOS from his Army days. Our version thankfully is quite improved from what he and his comrades endured back in the 40s and is something that we enjoy alongside everything from croissants to toast. Also, while this modified recipe from “The Joy of Cooking” insists that “sliced dried beef is sold in the canned meat section of most supermarkets,” the truth is that in 2024 it can be a little tricky to find. We get ours fresh sliced from the Amish market but if you ask your meat person at the grocery store they can probably point you in the right direction. It is cooked and dried and looks a little like lunch meat. Please note, the dried beef will be very salty so do NOT add any salt to this dish. If you find the meat to be too salty, a little sugar can help to balance that.
4 servings
Pull apart into bite-sized pieces:
8 ounces sliced dried beef
Melt in a medium saucepan over medium heat:
3 tablespoons butter
Add and cook until the onions are golden:
3 tablespoons minced onion
Sprinkle with:
3 tablespoons minced green bellpeper
3 tablespoons all-purpose flour
Remove from the heat.
Add slowly, whisking until well blended:
2 cups milk
Add the beef and return to the heat. Simmer sauce thickens enough to coat a spoon heavily, about 10 minutes.
Finish by adding a little sherry to taste and — as mentioned — sugar to balance.
