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Beer Infused Sausage Stuffing
Recipes
Beer Infused Sausage Stuffing
8 servings
1 hour, 5 minutes total (Active 35 minutes)

Ingredients

  • 1 medium red bell pepper
  • 2 medium tart apples
  • 3 stalks celery
  • 2 tablespoons fresh sage
  • ⅛ 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
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 cup dark ale beer
  • 2 cups unsalted chicken stock (or broth)
  • 2 large eggs (or ½ cup egg substitute)

Prep

    Steps

      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.

    Amount per ⅛ recipe serving: Calories 320, Total Fat 10g, Sat Fat 2g, Trans Fat 0g, Chol 55mg, Sodium 660mg, Total Carb 45g, Fiber 3g, Sugars 9g, Protein 10g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 15%