Created in Partnership with the James Beard Foundation

Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. Dough believes that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Dough Council of Ambassadors

Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.

Fresh ingredients ... dazzling flavors

Dough Wines Ambassador and sustainable seafood advocate Jennifer Bushman created this flavorful, earthy stuffing to pair with Dough Wines Pinot Noir. Perfect for the holidays.

The Dough Wines Ambassador program gives me the opportunity to stand side by side with companies that are creating impactful programs that support sustainable change. Companies that do more than show us their WHAT or that shine light on only their unique differentiators, their value proposition and their values.

- dough ambassador jennifer bushman

Dough Wine pairings

The rich umami flavor of the seaweed in this sustainably-sourced stuffing recipe pairs beautifully with the righ, earthy tones of Dough Pinot Noir.



Jennifer Bushman
Pair with Dough Pinot Noir or Red Blend.
Servings 6


  • 3 C. Brioche preferably day-old cut into 1/2-inch cubes
  • 2 Tbsp. Unsalted butter divided plus more for greasing dish
  • 2 C. Rehydrated seaweeds such as wakame kombu or dulse and chopped
  • Kosher salt and freshly ground pepper to taste
  • 2 tsp. Fresh thyme
  • 2 Leeks white and light-green parts only split lengthwise and sliced about 4 cups
  • 2 ½ C. Low-sodium chicken broth
  • 4 Large eggs lightly beaten
  • ½ C. Half and half
  • 2 Tbsp. Flat-leaf parsley chopped


  • Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a baking sheet and bake until slightly dry, 10 to 15 minutes.
  • Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon of butter. Add the seaweeds, and season with salt and pepper. Cook, tossing occasionally, until it has released the liquid. Scrape into a medium bowl and set aside, reserving the pan.
  • Return pan to medium heat and melt the remaining 1 tablespoon of butter. Add the thyme and leeks. Cook until very soft, about 5 minutes more. Return the seaweed to the pan, add broth, and bring to a simmer. Season to taste with salt and pepper. In a small bowl, combine the eggs and half and half. Transfer to a large bowl and let it cool slightly. Add cubed bread and egg mixture and toss until the mixture is combined.
  • Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes. Top with parsley and serve immediately.

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