Zins and stuffing for Thanksgiving

[Innkeeper]

For the alpha and beta males and females
we are having Amador Foothills Winery 1997 Amador County Zinfandel,
Murrill Vineyard. Of course Thanksgiving is for all, so there will be
others. For the "others" we are providing Baron Herzog 1998 California
White Zinfandel. The need for having Zin is more imperative because
many of us are lo-carb and have to have the following stuffing in the
bird that screams for Zin:

WILD RICE STUFFING:
1 C Wild rice
4 C Rich turkey or chicken stock
1/2 C Butter (one stick)
1 Chopped onion
1 C Diced celery
1/2 lb Your favorite mushrooms
1/2 tsp Dried marjoram
1/4 tsp Dried Oregano
1/4 tsp Dried Thyme
1/2 tbl Lawry Salt/No salt
1/4 tsp Pepper
Cook rice in stock in pressure cooker for 45 minutes under 15
pounds of pressure. Let pressure go down naturally. Meanwhile slice
mushrooms (either whole or just caps). Cook onion and celery in butter,
add mushrooms and saute lightly. Add seasonings (if using fresh herbs,
triple quantity). When rice is ready, add this mixture to it. Stuff
into bird or put in separate baking dish, and bake alongside turkey for
last 30-45 minutes, depending on oven temperature, or in its own oven at
350 degrees for 30 minutes.

[Bucko]

That stuffing receipe screams for Mount Eden or Swan Pinot Noir -- both big, earthy, and looking for these ingredients. FWIW.

Bucko