Wild Mushroom and Edmund Fitzgerald Porter Stuffing
Great Lakes Brewing Co.; Cleveland
From The American Craft Beer Cookbook by John Holl © Storey Publishing.
Hearty and satisfying, this stuffing recipe is better than anything that comes in a box and is fairly easy to make. The robustness of an American porter (try Edmund Fitzgerald from Great Lakes Brewing Company) adds a strong, rich, bready flavor.
Ingredients
3 tablespoons extra-virgin olive oil
4 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1 onion, finely chopped
1 pound mixed mushrooms, such as shiitake, oyster, and portabella, roughly chopped
2 tablespoons chopped fresh sage leaves
1 cup Great Lakes Edmund Fitzgerald Porter, or similar porter
1 (1-pound) loaf stale white sandwich bread, cut into cubes
8 eggs, beaten
Note: If you’re looking for a vegetarian stuffing, soft tofu works well as an egg replacement in this recipe.
Instructions
1 Preheat the oven to 350°F. Heat the oil in a skillet over medium-high heat. Add the celery, carrots, and onion and sauté until soft, 4 to 6 minutes.
2 Add the mushrooms and cook for 5 minutes longer. Add the sage and porter to the skillet and cook until the porter has reduced by half, 10 to 15 minutes, stirring occasionally.
3 Combine the mushroom mixture and bread in a large bowl, making sure the mushroom mixture is evenly distributed through the bread. Let the mixture cool to room temperature, and then mix in the eggs.
4 Transfer the stuffing to a 9- by 13-inch baking dish (or stuff into a turkey) and bake for 25 to 30 minutes, or until golden brown and crusty.
5 Allow the stuffing to cool slightly, and then serve warm as an accompaniment to your favorite roasted bird.
Makes 6–8 servings
John Holl is the editor of All About Beer Magazine.
JohnHoll@allaboutbeer.com
