Mix up your Grandma's stuffing recipe this year with by adding some beer. Here is how the executive chef at The Annex by Epic Brewing makes his.
Makes 4 quarts
2 loaves Stone Ground French Baguettes, cut in to 1/2” cubes
1 carrot diced small
3 stalks celery diced small
1 white onion diced small
1/2 cup butter
2 tbsp sage
2 tbsp paprika
2 tbsp garlic powder
1 tbsp jalepeno or cayenne powder (optional)
3 tbsp salt (kosher preferred)
1/2 quart (16oz) veggie or chicken stock
1/2 quart (16oz) Mid Mountain Mild Ale
Toast baguette cubes until crunchy and lightly toasted but not burnt.
Sautee carrots, onions, celery in the butter just until soft and allow to cool at room temperature.
Toss toasted bread, veggie mixture, herbs, spices and salt in a large bowl.
Add stock and beer to mixture.
Bake in large pan that is buttered or sprayed with non-stick spray at 350° for 20-40 minutes depending on how toasted you like the bread.