Can you imagine how your Thanksgiving would be if you had HGTV designer and lifestyle expert Sabrina Soto helping you prepare your special dinner? Recently, Alicia Lopez and her family enjoyed a day of unforgettable holiday entertaining with Sabrina Soto as part of Woodbridge by Robert Mondavi Dream Thanksgiving contest.
Sabrina spent the day with Alicia sharing tips and tricks for unforgettable holiday entertaining. Sabrina shared some easy ways to make a beautiful tabletop and festive centerpieces to set the stage for the main Thanksgiving course. Sabrina recycled empty bottles of wine to make candleholders and she used empty gourds as vases. The instructions are below so you can recreate the look:
- For an easy and seasonally festive Thanksgiving centerpiece, I use empty gourds as vases
- Butternut squash is my favorite because then I can create roasted butternut squash seeds or a delicious butternut squash salad afterwards
- To create, cut off 1/3 of the top of the gourd using a sharp knife
- Using a spoon, remove the seeds and orange flesh
- Rinse, fill with water, and use as an unexpected and beautiful vase filled with flowers
Sabrina also likes to add twists to traditional holiday dishes. For example, she included plantains to the stuffing dish. You can make some of Sabrina’s favorite dishes including Heritage Stuffing, Chardonnay and Herb Roasted Turkey Breast, and Green Goodness Casserole.
- Heritage Stuffing
- TIP: Pairs well with Woodbridge by Robert Mondavi Cabernet Sauvignon
- Ingredients:
- 6 green plantains
- Vegetable oil
- 1 lb. thick bacon (diced)
- 5 cloves of garlic (diced)
- 3 chili peppers (seeded & diced)
- 1 white onion (diced)
- 1/3 cup olive oil
- 2/3 cup chicken broth
- Salt & black pepper
- Directions:
- Peel plantains and then cut them into 1″ slices
- One plantain at a time, fry the slices in the hot oil until they are a light golden color
- Remove plantain slices with a slotted spoon and drain on paper towels
- When the plantain slices are cool enough to handle, smash them into flat rounds (I always use a paper bag)
- Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown. Remove the slices and drain on paper towels. Remove the oil from the pan and add the bacon
- When the bacon is crisp, remove from the pan. Lower temp and sweat onions, garlic and peppers until softened. Drain excess oil
- Mash together the bacon, onions, garlic, peppers and olive oil. Toss with plantains, add the broth, and stir. Add as much broth until you get the consistency you want
- Salt & pepper to taste
- Chardonnay and Herb Roasted Turkey Breast
- TIP: Keep your turkey, the star of the table, classically seasoned with freshly chopped herbs but add a delicious twist and incorporate Chardonnay into the pan juices into a rich, aromatic sauce. Wine doesn’t only belong in your glass! Pairs well with Woodbridge by Robert Mondavi Chardonnay.
- Ingredients:
- 1 whole 6-7 lb. bone-in turkey breast
Photo courtesy Rich Polk / Getty Images - 4 cloves of garlic (minced)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 2 teaspoons dry mustard
- 2 tablespoons fresh squeezed lemon juice
- 1 cup Woodbridge by Robert Mondavi Chardonnay
- 2 teaspoons kosher salt
- 1 ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 whole 6-7 lb. bone-in turkey breast
- Directions:
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan
- In a bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a thick paste. Loosen the skin from the meat and smear half of the paste in between and the rest on top of the skin. Then, pour the Woodbridge by Robert Mondavi Chardonnay into the bottom of the roasting pan
- Roast the turkey for 1 ½ – 2 hours, until the skin is golden brown and a thermometer registers 165 degrees F when inserted into the thickest area of the turkey breast. If you see that the skin is cooking fast and browning, just cover it loosely with foil and keep checking the temperature of the breast
- When the turkey is done, remove it from the oven and cover with foil and allow it to rest at room temperature for 10-15 minutes. Slice and serve with pan juice spooned generously on top
- Green Goodness Casserole
- TIP: A traditional green bean casserole gets an ever-so-slight gourmet update when you add artichoke hearts to this family-favorite Thanksgiving side. Add a few less traditional ingredients such as French-fried onions or even potato chips as a topping, or throw in some smoked bacon for a fun modern day spin! Pairs well with Woodbridge by Robert Mondavi Chardonnay.
- Ingredients:
- 1 cup Italian breadcrumbs
- ½ cup of Panko
- 1 cup Romano cheese (you can use Parmesan and/or Romano), plus ¼ cup
- ½ cup olive oil
- 1 large onion
- 5 small cloves garlic (minced)
- 2 8.5 ounce canned artichoke hearts: drain and chop in small pieces (discard tough or hard pieces)
- 2 lbs. of fresh French style green beans, chopped into 1 inch pieces
- Directions:
- Sauté onion for a 2-3 minutes in olive oil and add garlic
- In a separate bowl, mix together breadcrumbs, panko and cheese
- Add in drained, diced artichokes and green beans
- Mix all of the above together
- Bake in 350-degree oven for 30 minutes
- After twenty minutes, sprinkle remaining parmesan on top of the casserole
- Remove from oven and serve
