Badger State Stuffing

Name: Badger State Stuffing
Ingredients: 1/2 pound bacon strips, diced; 1/2 pound sliced fresh mushrooms; 1 medium onion, diced; 1 cup chopped celery (about 3 stalks); 1 cup chopped carrot (about 4 medium carrots); 2 garlic cloves, minced; 1 can (8 ounces) sauerkraut, rinsed and well drained; 1/2 cup amber beer or chicken broth; 5 cups cubed sourdough bread (1/2-inch cubes); 1 cup dried cherries or dried cranberries; 1 large egg; 1-1/4 cups chicken broth; 3 tablespoons minced fresh parsley; 1 teaspoon poultry seasoning; 1/2 teaspoon pepper

15 ingredients

4 steps

Ingredients

1/2 pound bacon strips, diced
1/2 pound sliced fresh mushrooms
1 medium onion, diced
1 cup chopped celery (about 3 stalks)
1 cup chopped carrot (about 4 medium carrots)
2 garlic cloves, minced
1 can (8 ounces) sauerkraut, rinsed and well drained
1/2 cup amber beer or chicken broth
5 cups cubed sourdough bread (1/2-inch cubes)
1 cup dried cherries or dried cranberries
1 large egg
1-1/4 cups chicken broth
3 tablespoons minced fresh parsley
1 teaspoon poultry seasoning
1/2 teaspoon pepper

Directions

1

Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons in pan.
2

Add mushrooms, onion, celery and carrot to drippings; cook and stir over medium-high heat until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in sauerkraut and beer. Bring to a boil; cook, uncovered, until liquid is reduced by half.
3

In a large bowl, combine bread cubes, cherries, bacon and sauerkraut mixture. In a small bowl, whisk egg, broth, parsley, poultry seasoning and pepper. Gradually stir into bread mixture.
4

Transfer to a greased 2-qt. baking dish. Bake, covered, 20 minutes. Uncover; bake until lightly browned, 30-35 minutes longer. Let stand 10 minutes before serving.