Chef's Table

Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB

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

Servings	Prep Time
10guests	15minute

Cook Time

45minute

Servings	Prep Time
10guests	15minute

Cook Time

45minute

Ingredients

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 (9×13 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