Take your Thanksgiving stuffing to the next level with this beer bread stuffing and use beer bread instead!
When it comes to Thanksgiving side dishes, the simpler the better. There is so much to be done, and let’s be honest, not enough time to do it. This is why this beer bread stuffing is just perfect. It can be prepared in advance if need be, and baked right before dinner, leaving you more time to prepare your other Thanksgiving goodies. Here are some pairings that I just love for this stuffing:
Beer I don’t pair with amber ales often. An amber ale has to be pretty delicious to even order one at a brewery. That being said, I love amber ales in the fall, and I love the even more with Thanksgiving inspired dishes like this beer bread stuffing. An amber ale’s malty characteristics are perfect for recipes such as this one. When it comes to stuffing beer pairings, it’s best to stay away from extremely hoppy brews.
Thanksgiving I could go on and on about all of the amazing recipes to have on your Thanksgiving menu, but I’m going to keep it quite simple. If you are looking for some great side dishes for turkey day aside from this beer bread stuffing, I posted a roundup not too long ago, that contains all of my favorite Thanksgiving side dish recipes. All of these recipes can be found on Cooking and Beer, and I stand by each and every one of them.
When you go to choose how you will prepare your turkey, I posted a recipe for maple bourbon tamarind roast Thanksgiving turkey just a couple of days ago. This turkey recipe is one of my favorite turkey recipes yet. It is so packed full of flavor and will be the perfect addition to your Thanksgiving menus! For dessert look no further than this amaretto mixed berry deep dish slab pie I posted at the beginning of the week!
Beer Bread Stuffing
Beer Bread StuffingPrint Pin Rate
- 1/2 cup unsalted butter divided
- 1 lb loose sweet Italian sausage
- 1 yellow onion finely chopped
- 4 celery stalks finely chopped
- 1/4 cup mixed herbs I used a poultry blend of sage, thyme and oregano
- 4 cups chicken broth
- 1 loaf stale beer bread cubed, or other bread of choice
- 1 loaf stale french bread cubed
- 1 bunch parsley chopped
- 2 large eggs beaten
- GARNISH: Parsley
- Preheat your oven to 375 degrees F and spray a large baking dish with nonstick spray. Set aside.
- In a large nonstick skillet, melt a tablespoon of the butter over medium heat. Add the sausage and cook until browned, about 8 minutes. Remove the meat from the pan and place on a plate that has been lined with a paper towel.
- Leave the pan over medium heat, and add 1/4 cup of the butter (you should have 2 tablespoons remaining). Add the onion, celery and blend of mixed herbs. Season with salt and black pepper. Cook until the vegetables are tender, about 8 minutes. Add the broth and bring to a boil, then remove from heat.
- To a large bowl, add the sausage, vegetable/broth mixture, beer bread cubes, french bread cubes, eggs and parsley. Toss all of the ingredients together until bread is moistened. Pour the stuffing into the prepared dish. Cube the remaining 2 tablespoons of butter and dollop on top of the stuffing. Cover and place it in the oven.
- Bake the stuffing for 30 minutes and then uncover. Cook for an additional 30 minutes, or until golden. Remove from heat and let stand for 5 minutes before serving, or cover and place in a warmer to keep warm until ready to serve. Enjoy!
- Make sure to have the beer bread prepared a couple days in advance of making this stuffing. You will need to make it and allow it to stale. I find that using a boxed beer bread mix works well.