Midus with Sage Dressing and Turkey

 

Midus with Sage Dressing and Turkey

Midus is a mead; a mixture of blueberry honey and water fermented for over a year to dryness at 12% alcohol by volume. Midus was then aged on spruce boughs, imparting herbal, floral, resinous, and pine aromas and flavors into the mead. This makes for a lovely beverage with a medium and creamy body, balanced flavors of a northern forest, and a touch of residual honey sweetness. 

Midus is the perfect pair for fowl and white meats, and accentuates the slight game flavor of turkey as well as the herbal flavors of a traditional sage dressing. Midus makes a great complement for a Thanksgiving or winter holiday feast, and is sure to grace my table. 


Sage Dressing

12 Side Servings.

Ingredients

  • 1 loaf crusty whole wheat or rye bread
  • 1 large onion
  • 6 stalks celery
  • 2 tbsp butter
  • 1/2 cup fresh or frozen cranberries
  • 4 cups turkey or mushroom stock
  • 1/4 cup fresh sage
  • 2 tbsp fresh rosemary
  • salt & pepper

Instructions

  • Preheat the oven to 375°F. 
  • Cut the bread into 1-inch cubes. If the bread is fresh, spread out on a baking sheet and toast until slightly golden brown. If the bread is somewhat stale skip this step. You want to have bread that is dry so that it can absorb moisture from the stock. 
  • Dice the onion and celery. Add the butter to a 4 quart dutch oven pot* over medium heat. Add the onion and celery and saute until the onions are clear, stirring occasionally, about 8 minutes. Remove from heat.
  • Mince sage and rosemary. 
  • Combine all ingredients in the dutch oven and mix together well so that the vegetables, herbs, bread, and stock are well incorporated. Add a light sprinkle of salt and pepper and mix in. 
  • Place the dutch oven in the oven and bake for 20 minutes, or until the bread has absorbed the stock and is moist but not wet. The bread should be browned on top of the casserole like a well done toast. Serve alongside turkey or fowl with a glass of Midus Mead!

*Absent a dutch oven, saute in a skillet and bake the dressing in a casserole pan.


By Caiti Sullivan, Events and Markets Coordinator at Millstone. For more locally focused recipes and thoughts on food, visit Caiti's blog, Charm City Homestead.