Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB

How to Make Ciabatta Stuffing:

This Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB is made with an Italian style milk bread called ciabatta. The texture of this bread is airy with lots of irregular holes, while still having good texture, flavor and crumb.  Mixing fresh herbs and a wonderful ESB or Extra Special Bitter, enhances the noble hops used in this beer style.

Originally, this recipe was used as a layer for a deboned pheasant in a Turducken.  It can also be roasted off and enjoyed with a Beer Brined Turkey.

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2008 | Issue #22

Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB

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Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB: The final stuffing for the pheasant in a Turducken

• CuisineAmerican, Beer Cuisine, Thanksgiving Feast
• Cooking Beer StyleExtra Special | Strong Bitter | ESB
• SeasonalFall Seasonal, Winter Seasonal
• Food SectionStuffing
• BreweryBeer Advocate, Deschutes Brewery

Servings	Prep Time
10 guests	15 minute

Cook Time

45 minute

Servings Prep Time 10 guests 15 minute

Cook Time 45 minute

Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB: The final stuffing for the pheasant in a Turducken CuisineAmerican, Beer Cuisine, Thanksgiving Feast Cooking Beer StyleExtra Special | Strong Bitter | ESB SeasonalFall Seasonal, Winter Seasonal Food SectionStuffing BreweryBeer Advocate, Deschutes Brewery Servings Prep Time 10 guests 15 minute Cook Time 45 minute Servings Prep Time 10 guests 15 minute Cook Time 45 minute

Ingredients

• 1 loaf ciabatta, or focaccia bread
• .5 cup butter, unsalted
• 2 each onions, yellow peeled and chopped
• 3 each celery stalk, washed and diced
• 2 each shallots peeled and diced
• 1 bunch thyme, fresh leaves only
• 1 bunch sage, fresh chopped
• 1 bunch Italian Leaf Parsley, fresh
• 12 ounces beer, such as Deschutes Brewery Bachelor Bitter or other ESB
• 3 cups stock, chicken, turkey or vegetable, preferably homemade
• sea salt and pepper

Servings: guests

Units:MetricUS Imperial

Instructions

Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB Directions:

• Take the “slipper” and cut it into 1-inch cubes. Place cubed bread on a sheet tray and let dry out (can be done one day in advance).
• In a large Dutch oven over medium heat, add butter and allow to slightly brown. When the foam subsides, add onions and sauté for eight minutes, until tender. Add the celery and shallots, stirring periodically for another six minutes. Add the herbs, mixing well. Remove from heat and combine the Deschutes Brewery Bachelor Bitter and stock, mixing to combine. Add to the cubed bread and mix well. Season with salt and pepper to taste.
• This recipe is designed to be a layer in a Turducken. Any extra stuffing can be baked separately.

Roasting Directions:

• Place the stuffing into a buttered casserole dish (9x13 inch), arranging to make an even layer. Place the stuffing into a preheated 375˚F | 191°C oven and bake for 45 minutes, or golden brown.

Recipe Notes

More Stuffing Recipes:

Bacon, Pork and Beer Stuffing, in a Pumpkin

Chinese Style Rice Stuffing

Chorizo Pumpkin Seed Stuffing-Filled Pasillas Peppers

Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB

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