I see it only fitting that the first recipe I post is for America’s favorite day of food consumption – Thanksgiving!
We all have a coveted favorite dish.
Mine? Well, it’s stuffing. Complete with beer infusion, of course!
Crack a beer & let’s get this started!
Chicken Beer Stock:
Place stripped chicken carcass(es) in large stock pot (8qt or bigger).
Pour in 12-24 oz or more of your favorite beer. I used a Rye Stout homebrew. Add water or beer as needed. I cooked for 2 hours on high heat.
Boil down & reduce to half.
Remove carcasses & strain to be sure there is no bones or inedibles hanging around.
Set aside for later. You can make this days in advance.
You will need 2 cups and more.
I baked a loaf of rye beer bread used with the same Rye Stout homebrew. Malty beers would be choice for bread. I baked the loaf 2 days in advance. You will need enough bread for 8 cups of cubed bread.
Air dry sliced bread overnight.
Cube bread, toss with olive oil, sage, thyme, cracked pepper & a pinch of clove.
I toasted for 30 mins in oven @ 300 & turned every 10 mins for even toasting.
While toasting the bread, I prepped the fruit & veggies.
1cup chopped celery
1cup chopped onion
1/2 cup chopped water chestnuts
1 Granny Smith apple, peeled & chopped.
I soaked the chopped mix in 1/4cup beer, 2 tbsps of maple syrup while waiting for bread to finish.
I love sausage in my stuffing!
I cooked : (in electric skillet)
1/2lb Italian sausage
4 cinnamon apple breakfast links
4 strips of bacon
Cook, chop into smaller pieces.
While skillet is still hot, add veggie & fruit mix, including liquid. Cook down until onion is translucent, but not browned.
Add 1 stick of butter to pan & melt. Add 1.5 cups of chicken beer stock.
Add toasted bread a bit at a time & fold into mixture. When well coated, add meat.
You may need to add more stock if you like a moister stuffing. Denser bread will need more liquid.
Cook in electric skillet @ 300 for 40 mins.
Oven: cook covered @ 350 for 30-40 mins.
Serve and enjoy with your favorite beer!