Sunday, November 17, 2019

Not Your Typical Thanksgiving Dressing

This dressing goes well with baked or fried chicken as well as your thanksgiving meal. Who doesn’t like a stuffing with dinner (I also love it with ham). This is not your typical dressing as it is made with sweet and savory ingredients. Makes 8 cups Total Time: 1 hour 25 minutes


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


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. 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. 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. 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. Easy Peasy! 

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