Buttery Beer Bread Stuffing with Sausage, Apple, & Mushroom
Are you online looking for the best Thanksgiving stuffing recipe? Here you go! Once i tried this Buttery Beer Bread Stuffing with Sausage, Apple, & Mushroom, I was hooked. You'll always find it on my table for Thanksgiving, that's for sure!
- BUTTERY BEER BREAD:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 bottle (12 ounces) beer
- 1 stick unsalted butter
- 1 loaf butter beer bread, cut into 1/2 inch cubes
- 1 loaf of your favorite bread, cut into 1/2 inch cubes
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 pound mild sausage
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 1 granny smith apple, diced
- 4 ounce baby bella mushrooms, sliced
- 4 garlic cloves, minced
- 2-4 cups broth
- 3 eggs
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1/2 teaspoon sage
- 1/2 teaspoon ginger
- 1/4 teaspoon thyme
- Salt & pepper, to taste
Buttery Beer Bread:
Preheat oven to 350°F and grease a 9x5 inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Using a wooden spoon stir the beer into the dry ingredients until just mixed.
Pour half of the melted butter into the bottom of the pan.
Spoon the batter into the pan and top with the rest of the melted butter.
Bake for 50-60 minutes, until golden brown and a toothpick comes out clean.
Preheat oven to 275°F. Place bread in a single layer on a large baking sheet. Bake until bread is completely dried, about 50 minutes total. Stir occasionally and rotate the pan throughout baking. Remove bread from oven and allow to cool. Increase heat to 350°F.
In a large dutch oven, melt butter and olive oil. Once melted, add sausage, breaking into small pieces and cook until nearly all the pink is gone. Add onion, celery, mushroom, apple and garlic. Season with rosemary, oregano, sage, ginger, thyme and a generous sprinkle of salt and pepper. Stir often and cook until soft, about 10 minutes. After 10 minutes taste and add more salt, pepper or other spice as needed.
In a large bowl combine 2 cups broth and 3 eggs, whisking until combined. Set aside.
Remove dutch oven from heat and slowly add in egg/broth mixture while stirring sausage mixture. Gently fold in bread cubes and stir until everything is evenly distributed. Transfer to a 9x13 inch baking dish or a 10x14 oval baking dish. If you would like your stuffing to be a bit more moist, add 1/2 cup to 1 cup more broth over the top of the dish.
Cover tightly with foil and bake for 30 minutes. Remove foil after 30 minutes and bake for an additional 15 minutes or until the top is golden and crisp and the liquid in the bottom has been absorbed.
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