Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB

Ciabatta StuffingHow 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
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
Servings Prep Time
10 guests 15 minute
Cook Time
45 minute
Servings Prep Time
10 guests 15 minute
Cook Time
45 minute
Ciabatta Stuffing
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
Servings Prep Time
10 guests 15 minute
Cook Time
45 minute
Servings Prep Time
10 guests 15 minute
Cook Time
45 minute
Ingredients
Servings: guests
Units:
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
Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB
Duck Porcini Mushroom Stuffing
Duck Porcini Stuffing
Home Brew Chef Sean Z. Paxton
Hazelnut Brown Ale Caramelized Leek Stuffing
Pistachio and Apricot Ale Couscous “Stuffing”
Polynesian Style Stuffing with Portuguese Linguiça Sausage
Polynesian Style Stuffing with Spam
Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB
Pork and Caramelized Leek Stuffing
Purple Rice and Dried Cherry Stuffing
Purple Rice Dried Cherry Stuffing

Sean Paxton

Leave a Reply Text

Your email address will not be published. Required fields are marked *