I love the holidays. Christmas, Thanksgiving, Easter, Tuesday – really any excuse to make a turkey. Not because I love turkey either. It’s okay… but what I’m really after is the stuffing.
However I’ve never been a fan of plain ‘ol stuffing. I mean, sure, in a pinch it’ll do but seriously, we stuffing connoisseurs crave flavour and lots of it.
As I planned out the recipe, I tried to think of how I could take it one step further, from delicious to epic, and the obvious choice suddenly hit me: Bacon.
My Beer and Bacon Stuffing was born. And it was marvelous!
- 1 bag Crouton / Stuffing Bread
- 1/4 lb Salted Butter
- 1 pkg Applewood Smoked Bacon, Chopped
- 1 tbsp Honey
- 1 Yellow Onion, Chopped
- 4 stocks Celery, Chopped
- 1/2 pkg Crimini Mushrooms, Chopped
- 1-2 Leeks, Chopped
- 2 small Apples, Chopped
- 1 tbs Thyme
- 1 tbs Sage
- 2 cups Chicken Stock
- 1 bottle Samuel Adams Beer
Preheat oven to 350 degrees.
In a large stock pot, add butter and bacon. Cook over med-high heat until bacon begins to crisp. Add honey and stir. Add onions, celery, mushrooms, leeks, sage, thyme and apples. Sauté for 5 minutes. Reduce heat to medium, add Samuel Adams beer and chicken stock to the pot. Bring mixture to a boil. Remove from heat and fold in bread until damp.
Grease a casserole dish with butter and transfer stuffing. Cover with foil and bake at 350 for 30-35 minutes.
I got thumbs up from everyone around the table. “Who would have thought, beer, in stuffing? Delicious! You’re a genius!” said my husband. (Okay so he may not have said the genius part but I like to believe he was thinking it).
Disclosure: I was asked to create this awesome recipe using Samuel Adam’s beer by Branding & Buzzing. While I received compensation for my efforts, all opinions as always are mine. And the stuffing is really good. Like REALLY good. Try it. I dare you. Cheers! #SamInHand