Badger State Stuffing?
It’s a contest pick, all right—with beer, bacon, cherries and sauerkraut. On, Wisconsin!
Your family will love the contrasting sweet, savory and slightly tart flavors in this spin on a Thanksgiving classic. Feel free to use your favorite beer or dried fruit to make the dish your own.
Prep: 35 min. • Bake: 50 min. + standing • Makes: 8 cups
1/2 lb. bacon strips, diced 1/2 lb. sliced fresh mushrooms 1 medium onion, diced 1 cup chopped celery
(about 3 stalks) 1 cup chopped carrots
(about 4 medium carrots) 2 garlic cloves, minced
1 can (8 oz.) sauerkraut, rinsed and well drained 1/2 cup amber beer or chicken broth
5 cups cubed sourdough bread
1 cup dried cherries or
1 large egg
11/4 cups chicken broth
3 Tbsp. minced fresh parsley 1 tsp. poultry seasoning 1/2 tsp. pepper
1. Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 Tbsp. in pan.
2. Add the mushrooms, onion, celery and carrots to drippings; cook and stir over medium-high heat until tender, 8-10 minutes. Add the garlic; cook 1 minute longer. Stir in sauerkraut and beer. Bring to a boil; cook, uncovered, until liquid is reduced by half.
3. In a large bowl, combine bread cubes, cherries, bacon and the sauerkraut mixture. In a small bowl, whisk egg, broth, parsley, poultry seasoning and pepper. Gradually stir into bread mixture.
4. Transfer to a greased 2-qt. baking dish. Bake, covered, for 20 minutes. Uncover; bake until lightly browned, 30-35 minutes longer. Let stand for 10 minutes before serving.
1 cup: 271 cal., 11g fat (4g sat. fat), 39mg chol., 700mg sod., 35g carb. (18g sugars, 3g fiber), 9g pro.
Badger State Stuffing