JCB LIVE Wines Styles: Side Piece with Rafa’s Famous Stuffing and Potato Gratin

Today, Chef Rafael Molina and Jean-Charles Boisset make a few Thanksgiving staples that will pair well with any turkey. A stuffing that will make you the talk of the town and potato gratin that pairs delectably with Vougeraie 1er Cru Le Clos Blanc de Vougeot Monopole and Vougeraie Clos de Vougeot Grand Cru. Find these wines near you: https://www.boissetcollection.com/about/locator Stuffing Recipe INGREDIENTS 2 baguettes, country, or sourdough bread (1 pound) 8 tbsp. butter, plus more for baking dish 1 large onion, diced (about 2 1/4 cups) 4 stalks celery, thinly sliced 2 cloves garlic, minced 1/2 c. freshly chopped parsley 1 tbsp. freshly chopped sage, minced 1 tbsp. fresh thyme leaves, minced 1/2 tbsp. freshly chopped rosemary Kosher salt Freshly ground black pepper 4 c. low-sodium chicken (or vegetable) broth 2 large eggs, beaten DIRECTIONS 1. The day before: Tear or slice bread into 1/4" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.) 2. When you're ready to make the stuffing: Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper. 3. Place bread in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated. 4. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more Potatoe Gratin Recipe Ingredients 3 lbs. peeled russet potatoes Directions Using a mandolin and slice all the potatoes paper thin. Butter a 12’ x 9” baking pan. Place one layer of potatoes on bottom of pan. Add a layer of your Bechamel sauce. Repeat these steps until around 3” thick. Cover with foil and bake at 350 for 2 ½ hours or until potatoes are thoroughly cooked. Béchamel Sauce 2 tablespoons butter 2 tablespoons flour 1 1/4 cups milk, heated 1 tsp nutmeg Salt Freshly ground pepper Directions Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming. Stir in 1/2 cup grated Comte cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.