What sounds better for Thanksgiving than beer bacon stuffing? It’s not a tough question; if we didn’t have you at beer, we definitely had you at bacon. So, rather than search the web for the latest vegan or paleo-friendly alternative to Thanksgiving’s most important side, commit to diet-busting tradition and try this recipe for beer bacon stuffing. Remember, we all go back to the gym in January when exercise goes back in style. Heck, why not make a practice batch of beer seasoned bacon just for fun? Seriously, make a practice batch.
Beer Seasoned Bacon
What You’ll Need:
½lb (6-7 Slices) Think-cut Applewood Smoked Bacon
2tbs Red Trolley Ale
What to do:
Position oven rack about 6” from heat source and preheat to broil. Separate uncooked bacon strips and place 6 or 7 across broiler pan. Combine honey and beer in a small mixing bowl and microwave for 15-20 seconds. Remove mixture from microwave, stir, and use basting brush to generously coat both sides of each bacon strip. Dust bacon with black pepper and cook on Broil for 8-10 minutes, turning every few minutes to avoid burning. Once bacon is crispy, remove from oven set aside to cool. After bacon has cooled, finely chop and reserve in a bowl for later use.
Beer Bacon Stuffing
What you’ll need:
½lb Thick-cut Applewood Smoked Bacon, Chopped
1/4lb Salted Butter
2c Yellow Onion, Chopped
2c Celery, Chopped
2c Crimini Mushrooms, Chopped (Optional)
1c Leeks, Chopped
1tbs Fresh Sage, Minced
1tbs Fresh Thyme, Minced
*Pre-prepared Chopped Beer Seasoned Bacon
2c Chicken or Turkey Stock
1c Red Trolley Ale
12c Unseasoned White Bread Stuffing Mix
Salt to taste
5 Quart Oven-safe Sauté Pan or Stock Pot
What to do:
Preheat oven to 350. Add butter and chopped bacon to a large sauté pan or stock pot and cook over high heat until edges begin to brown. Add onions, celery, mushrooms, leeks, sage, thyme, and pepper and sauté for 5 minutes, or until onions are translucent. Reduce heat to medium, add beer seasoned bacon, and continue to cook for 2-3 minutes. Once beer seasoned bacon is incorporated, add beer and stock to the pot, and bring mixture back to a boil. Once you’ve reached a simmer, reduce heat to low and gradually add in stuffing mix. Once all ingredients are well incorporated, taste stuffing and add salt if needed. Cover pot and bake at 350 for 30 minutes. After 30 minutes, remove lid and continue baking for an addition 5 minutes. If you’re successful, and you will be, the photo below is what you’ll have on Thanksgiving.
Need help with your Turkey? Try our beer-brine recipe.