Chestnut Brown Stuffing
No Thanksgiving meal is complete without a rich and hearty stuffing. Made with our Chestnut Brown Ale for added nuttiness, this stuffing is the perfect complement to your beer-happy Thanksgiving table. And while we certainly prefer our stuffing come straight from the bird - using beer instead of stock in this stuffing makes it friendly for the Tofurky-set.
What You Need
- 4 tablespoons butter
- 2 small loaves of bread, cubed
- 2 leeks, green and white parts sliced
- 2 stalks celery, halved lengthwise and sliced
- 2 large apples (such as Gala), cut into matchsticks
- 2 12oz bottles of Chestnut Brown Ale (or another nut brown ale)
- 3 eggs, beaten
- 1/4 cup sage, coarsely chopped
- 1 1/2 cups chestnuts, roasted, peeled and coarsely chopped
What You Do
- Preheat oven to 375 degrees F. Arrange bread in a single layer on a baking sheet. Bake until dried, about 15 minutes, rotating baking sheet half way though.
- In a large skillet melt butter over medium heat. Add leeks and celery and cook until soft (6-8 minutes). Season with salt and pepper then add apples and cook a couple more minutes until softened. Transfer mixture to a large bowl.
- In a saucepan bring beer just to a boil. Remove from heat.
- Add eggs to cooled leek mixture and stir to combine. Then add in bread, sage, and chestnuts and toss well to combine. Pour in half of beer, toss, and pour in remaining beer.
- Pack stuffing loosely into turkey. Bake any leftover stuffing in a buttered baking dish covered in aluminum foil for 30 minutes, uncover and bake an additional 12-15 minutes until top is golden brown. Enjoy.