Hazelnut Brown Ale Caramelized Leek Stuffing

This recipe plays up the flavors of Fall and wraps it up into a stuffing, furthering the comfort factor!  It uses sweet caramelized leeks as a backbone, enhancing it maillard reaction with a melanoidin rich brew and toasted hazelnuts.  Ground pork is transformed to a crumbled sausage, made right in the pot, getting the flavoring just right, complementing the brew,  style and enriching the stuffing to turning the flavor up to 11!

 

I love stuffing…  But should we still call it stuffing? We shouldn’t stuff this seasoned bread mixture into our turkey?!?!  Why? It takes the turkey longer to cook, giving it more chance to overcook the turkey meat (cooking it over I love stuffing… But should we still call it stuffing? We don’t stuff this seasoned bread mixture into our turkeys?!?! Why? It takes the turkey longer to cook, giving it more chance to overcook the turkey meat (cooking it over 165°F/74°C) and cause food borne illness (since the stuffing is in a moist, warm cavity of a turkey, for many hours, it also needs to reach an internal temperature of 165°F/74°C to be safe to consume).
By putting the stuffing into a baking pan, it increases the surface area, giving it more exposure to the heat of the oven and creates a outstanding crust on all the nooks and crannies!
165°F/74°C) and cause food borne illness (since the stuffing is in a moist, warm cavity of a turkey, for many hours, it also needs to reach an internal temperature of 165°F/74°C to be safe to consume).

By putting the stuffing into a baking pan, it increases the surface area, giving it more exposure to the heat of the oven and creates a outstanding crust on all the nooks and crannies!

Home Brew Chef Sean Z. Paxton
Hazelnut Brown Ale Caramelized Leek Stuffing
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This is my version of the classic traditional stuffing. I do take a few liberties and add a few things that make it a little better…
Servings
10 guests
Servings
10 guests
Home Brew Chef Sean Z. Paxton
Hazelnut Brown Ale Caramelized Leek Stuffing
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is my version of the classic traditional stuffing. I do take a few liberties and add a few things that make it a little better…
Servings
10 guests
Servings
10 guests
Ingredients
Caramelized Leek Ingredients:
Pork Sausage Ingredients:
Servings: guests
Units:
Instructions
Bread Cube Directions:
  • Take the bread loaves and cut them up into 1 inch cubes and arrange them in a single layer onto sheet trays or baking sheets with a rim. Let this sit out overnight to dry out the bread, making the bread become a sponge for the stuffing to get its great texture later. Alternatively, place the sheet trays into a 250°F oven and slowly dry out the bread for about 45-60 minutes.
Caramelized Leek Directions:
  • Place a large Dutch-oven or large pot over medium heat, add the butter and fat, letting the butter melt. Add in the leeks, onions and salt; stir to coat in the fat and let wilt for about 10 minutes, stirring frequently. Add in the shallots and cook until the onions are a light golden color and caramelized, about another 10 minutes. Add the garlic and cook for a minute. Deglaze the pot with the Brown Ale, using the edge of a spatula or spoon, scrape any brown bits from the pot. Remove the pot from the stove and pour all the vegetables into a large wide bowl.
Making the Stuffing Directions:
  • Place the Dutch-oven back over the heat and carefully pour any residual fat from the vegetables back into the pot. If there isn’t enough fat, add another ½ stick of butter. Add the ground pork (depending on the surface area of your pot, this might have to be split into two batches) and salt, browning the meat, until the meat is fully cooked and starting to caramelize, about 8 minutes. Add the sage, thyme and toasted hazelnuts and cook for another few minutes. Pour this mixture in the bowl with the cooked vegetables and stir to combine. Add the stock to the pot, to rinse any remaining flavor, then pour into the bowl, stirring all the ingredients together. Add the dried bread to the bowl. Using rubber gloves, as the pork will be warm, squeeze the bread and mix the stuffing together, letting the bread soak up all the stock. The bread should become soft, if the mixture is dry, add more stock to achieve this texture. Season well with salt and pepper.
Baking Directions:
  • Preheat the oven to 350°F. Transfer the stuffing into a lightly buttered or greased casserole pan and lightly pack the mixture into all the corners and level it out as best as possible. Place this in the center of the oven and bake for 45 – 60 minutes, until the stuffing is steaming and the edges are a crispy brown color. Serve immediately, or wrap with foil and keep warm for service.
Recipe Notes

Cooking Beer Suggestions:

I love this style of beer!  I wish more breweries would find a way to educate the public on the pure joy about this beer style and what a treat it is to drink and cook with!  So I'll help were I can!  Really this style of beer is wonderful.  It has a rich toasted bread, caramelized toffee, caramel undertones with a clean, drying finish, not sweet, not roasty, but savory in it's essence.  It has just enough hop bitterness to balance out the malt forward brew, while retaining lots of character from the kilned barley.  It does amazing this to recipes.  Mixing a bite of this stuffing with a beer brined turkey is alchemy at it's finest.

 

Here are a few of my favorite Brown Ales:

Bells Brewing Co. Best Brown Ale

Sierra Nevada Tumbler Autumn Brown Ale

Rogue Ales Hazelnut Brown Ale

 

Check other recipes and menu ideas that will go with this stuffing recipe check out my Thanksgiving Holiday Feast Menu.

 

Sean Paxton

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