A brown ale stuffing for that Thanksgiving turkey
Yes, this is going to be a food day on the blog. Why not? Thanksgiving is dead ahead. Here’s an unusual and delicious stuffing for the turkey. It’s a family recipe from Lucy Saunders, the chef-beer cookbook author, whose latest book is The Best of American Beer & Food: Pairing & Cooking With Craft Beer, Brewers Publications, Boulder, CO, 2007. Another of Lucy’s cookbooks that I use a lot is Grilling With Beer: Bastes, BBQ Sauces, Mops, Marinades & More, Made With Craft Beer, F&B Communications, 2006.
And by brown ale, she doesn’r mean Newcastle Brown. Try something local, wherever you live. Here in the Bay Area there are many. One popular one is Downtown Brown from Lost Coast, Eureka,
Brown Ale and Apple Stuffing
A sweet and savory stuffing with rich flavors of browned butter, brown ale and caramelized apples, best baked in its own casserole dish.
3 tablespoons butter
2 cloves garlic, peeled and minced
3 tablespoons minced onion
1/2 cup diced celery
1 cup peeled and diced apples
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon finely ground black pepper
1 cup brown ale
5 to 6 cups dry stuffing crumbs
1/3 cup toasted and chopped walnuts, optional
- Melt butter in a large stock pot and simmer until lightly browned. Add garlic, onion, celery and apple and stir well to coat. Cover pot and cook over low heat 5 minutes.
- Uncover pot, stir in sage, salt, pepper and brown ale. Simmer 2 minutes or until ale is steaming hot. Add 5 cups stuffing mix. Stir well, and check consistency. If too moist, add remaining bread crumbs.
- Scrape stuffing mixture into well-greased casserole dish, and sprinkle with walnuts, if desired. Heat in 350F oven until top is lightly browned. Serve with turkey or ham.
Photo: Beer cookbook author Lucy Saunders at the Great American Beer Festival.