Beer Infused Sausage Stuffing

Try adding new flavors to some of the classics. This beer-infused sausage stuffing can make a traditional family dish even tastier.

Servings
8
Active Time
35 minutes
Total Time
1 hour, 5 minutes
Beer Infused Sausage Stuffing

1. Preheat oven to 400°F. Chop bell pepper, apples, celery, sage, and parsley coarsely. Cut leek into quarters lengthwise and rinse well; slice white part only (2 cups).

2. Cut bread into bite-size pieces (about 8 cups). Arrange bread cubes on baking sheet; bake 8–10 minutes until toasted.

3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan; add sausage and cook 5–6 minutes, stirring to crumble, until no pink remains and sausage is 160°F. Add bell peppers, celery, leeks, salt, and pepper; cook and stir 3–4 minutes until tender.

4. Pour in beer and cook 2–3 minutes until liquid is reduced by about one-half. Combine sage, parsley, stock, and eggs; whisk to blend. Place bread in 13- x 9-inch baking dish; pour sausage and stock mixtures over bread and stir to combine, then let stand 5 minutes.

5. Cover stuffing with foil; bake 30 minutes. Remove foil; bake 7–8 more minutes until liquid has been absorbed and top has browned. Serve.

Ingredients

  • 1 medium red bell pepper

  • 2 medium tart apples

  • 3 stalks celery

  • 2 tablespoons fresh sage

  • 1/8 bunch fresh Italian parsley

  • 1 large leek

  • 1 loaf Bakery Italian (or sourdough) bread (16 oz)

  • 2 tablespoons olive oil

  • 8 oz bulk mild (or hot) Italian pork sausage

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon pepper

  • 1 cup dark ale beer

  • 2 cups unsalted chicken stock (or broth)

  • 2 large eggs (or 1/2 cup egg substitute)

More recipe info

Instructions

1. Preheat oven to 400°F. Chop bell pepper, apples, celery, sage, and parsley coarsely. Cut leek into quarters lengthwise and rinse well; slice white part only (2 cups).

2. Cut bread into bite-size pieces (about 8 cups). Arrange bread cubes on baking sheet; bake 8–10 minutes until toasted.

3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan; add sausage and cook 5–6 minutes, stirring to crumble, until no pink remains and sausage is 160°F. Add bell peppers, celery, leeks, salt, and pepper; cook and stir 3–4 minutes until tender.

4. Pour in beer and cook 2–3 minutes until liquid is reduced by about one-half. Combine sage, parsley, stock, and eggs; whisk to blend. Place bread in 13- x 9-inch baking dish; pour sausage and stock mixtures over bread and stir to combine, then let stand 5 minutes.

5. Cover stuffing with foil; bake 30 minutes. Remove foil; bake 7–8 more minutes until liquid has been absorbed and top has browned. Serve.

Nutritional Information

CALORIES 320kcal; FAT 10g; SAT FAT 2g; TRANS FAT 0g; CHOL55mg; SODIUM 660mg; CARB 45g; FIBER 3g; SUGARS 9g; PROTEIN 10g; POTASSIUM 4%; VIT D 0%; CALC 2%; IRON 15%

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