Monday, October 7, 2013

Cooking with Beer - Beerific Sausage and Apple Stuffing

This stuffing is a twist on my traditional stuffing recipe. The sweet and savory flavors of  the spicy sausage and sweet apples compliment each other in a wonderful way and the beer adds wonderful flavor and moisture.  It is the perfect accompaniment to your favorite dish. It goes great with roasted chicken or baked ham.

You can use whatever beer you like, I used a bottle of my husband's nut brown ale home brew. I imagine this would be awesome with a hard cider if you wanted a sweeter stuffing. Mmmm, yummy comfort food!

Beerific Sausage and Apple Stuffing

1 Lb Bulk Italian Sausage
3 Tablespoons Butter
2 Cloves Garlic, Minced
1 Small Onion, Chopped
3 Stalks Celery, Chopped
1 Medium Granny Smith Apple, Peeled and Chopped
1 Tsp Seasoned Salt
1/2 Tsp Ground Black Pepper
1 12-oz Bottle Nut Brown Ale
1 16-oz Package Dry Bread Stuffing

Preheat oven to 350° Fahrenheit.

Over medium heat, brown sausage in a large skillet. Remove the sausage from the pan and chop into small bits, leave the fat in the pan.

Melt the butter in the same pan that you cooked the sausage in and scrape up the crispy bits.  When butter starts to brown, add garlic, onion, celery and apple. Toss well to coat. Cover pan and cook over low heat 5 minutes.

Remove lid and return the sausage to the pan.  Turn heat up to medium high and stir for about one minute.

Add beer, again scrape up the brown bits from the bottom of the pan.

When the beer is hot, turn off the heat and add the stuffing mix.

Stir well.  Add water or broth if the stuffing is too dry. Add more stuffing or dried bread if it's too moist.

For easy clean up, line a casserole with foil and grease well.

Pour stuffing into the dish and cover. Bake for 30 minutes. Remove foil and bake an additional 10 to 15 minutes, until the top is browned.

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