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Recipe of the Week


A distinguished pairing of texture and taste, these two heroes served together makes for the loveliest of an amuse-bouche with dessert.


Yields 4 - 6

Preparation Time

4 - 6 Hours


Red C Napa Valley Red 2011


  • 6 turkey drumsticks (about 3/4 pound each)
  • 2 cups ground pork (not too fine)
  • 6 strips bacon, finely chopped
  • 1 1/2 teaspoons dried thyme, crumbled
  • 3/4 teaspoon very finely minced garlic
  • 1 1/2 cups fresh bread crumbs
  • 3 eggs, beaten well
  • 1 tablespoon brandy
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper big pinch of ground allspice
  • 2 cups brown stock (preferably made from poultry)
  • 1/2 stick (1/4 cup) chilled unsalted butter plus butter for basting finely chopped parsley for garnish


    1. Bone the drumsticks, or ask your butcher to do so. There should be no bone left, not even the tip of the drumstick. Make sure that all of the cartilage and tendons are removed and that the skin is left intact. Season the boned drumsticks well with salt and pepper, and reserve. Preheat oven to 375 degrees.

    1. In a mixing bowl, combine the next 10 ingredients. Mix thoroughly. Divide stuffing among the six boned drumsticks, stuffing each drumstick under the skin. Place the drumsticks in a roasting pan, skin side up, and place the pan in the preheated oven. Roast for 15 minutes, baste the skin with a little butter, and roast for an additional 15 minutes, or until the skin is golden brown. The drumsticks may also puff up at this point. Remove from oven and keep warm.

    1. Add the brown stock to the roasting pan, and place over high heat. Deglaze the pan, scraping up the brown bits. Boil until a little more than half the stock remains. Just before serving, whisk in the 1/2 stick of chilled butter, 1 tablespoon at a time. Taste sauce for seasoning.

    1. Place the stuffed turkey drumsticks on 6 dinner plates, surround with the sauce, and sprinkle with chopped parsley.


  • 3 cups water
  • 2 cups sugar
  • 1 cup dry or off-dry Riesling
  • 3 fresh rosemary sprigs
  • 1 vanilla bean, split lengthwise
  • 1/4 tsp. whole black peppercorns
  • 8 small pears, peeled, stems left intact


  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 1/4 tsp. salt
  • 5 large eggs, beaten to blend in medium bowl
  • 1 tsp. vanilla extract


  • 1 cup sugar
  • 1/2 cup water
  • 8 (4”) fresh rosemary sprigs
  • Baker’s sugar or other superfine sugar



    1. Combine first 6 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours. Please do ahead. Can be made 2 days ahead. Cover and keep chilled.


    1. Preheat oven to 325 degrees. Butter and flour 9" x 5" x 3" metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan.

    1. Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. Please do ahead. Can be made 1 day ahead. Wrap in foil and store at room temperature.


    1. Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.

    1. Pour baker’s sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. Please do ahead. Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.


    1. Cut dark ends off cake. Cut eight 1/2" to 3/4" thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig. Serve, passing remaining syrup separately.