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Bacon and Beer Bread Stuffing

Servings 8 servings

Ingredients
  

For the beer bread:

  • 3 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ¼ cup honey
  • 12 ounces beer summer ale, wheat beer, saison, pilsner
  • ¼ cup melted butter

For the Stuffing:

  • ½ lbs bacon chopped
  • 2 tablespoons butter
  • ½ sweet white onion chopped
  • 1 celery rib chopped
  • 1 large carrot chopped
  • 2 teaspoons chopped fresh sage leaves
  • ¼ cup chopped Italian parsley
  • 1/2 teaspoon salt more if you used unsalted broth
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • 3 cups chicken broth
  • ½ cup dried cherries

Instructions
 

  • Preheat the oven to 375.
  • In a large bowl stir together the flour, baking powder, and baking soda.
  • Pour in the beer and the honey, stir until just combined.
  • Pour into a loaf pan that has been sprayed with cooking spray. Pour melted butter over the batter.
  • Bake for 50 minutes or until the top springs back when lightly touched. Allow to cool, remove from pan (this can be done a day in advance).
  • Cut the bread into cubes. Reduce oven to 350F.
  • Add the chopped bacon to a pan off heat. Add to medium heat and cook until the bacon is crispy and the fat has rendered (this method of starting bacon in a cold pan and cooking on a lower heat is the most effective way to render fat and crisp the bacon).
  • Remove the bacon with a slotted spoon, reserving the pan and the bacon grease.
  • Turn the heat to medium high and add the bread cubes. Cook until the bread is lightly toasted. (If your pan is too small to accommodate, place bread cubes on a baking sheet, drizzle with bacon fat, and bake at 350F until toasted, about 10 minutes).
  • Add the bread cubes to a 4-quart (or 9x13) baking dish along with the bacon and the dried cherries.
  • Melt the butter in the pan, add the onion, celery, and carrots, cooking until softened. Add the sage, parsley, thyme, salt, pepper, and garlic powder stirring to combined.
  • Add the chicken broth, simmering for 3 minutes.
  • Pour the broth, vegetables and herbs over the bread cubes. Toss gently to combine.
  • Bake at 350 for 25 minutes. Serve warm.