Pork and Caramelized Leek Stuffing

Name: Pork and Caramelized Leek Stuffing
Yield: 16 guests
Ingredients: 1 loaf artisanal sourdough bread; .5 cup butter, unsalted ( organic); 2 each leeks, (washed and sliced (about 4 cups)); 2 each onions, yellow, large, ( peeled and chopped); 3 each shallots ( minced); 4 each garlic, cloves ( sliced); sea salt and pepper; .25 cup olive oil; 2 pounds pork, ground (course ground); 1 bunch sage, fresh (chopped); 1 can beer, (Brew Free or Die IPA suggested); 4 cups chicken stock

Posted on February 28, 2016

by Sean Z. Paxton

Recipe

This is the first of three stuffing’s, layered between the turkey and duck in our Turducken recipe or you could make as an alternative to other 16 style stuffing.

Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB

Pork and Caramelized Leek Stuffing

This is the first of three stuffings, layered between the turkey and duck if you are following the Turducken recipe.

CourseComfort
CuisineAmerican, Beer Cuisine, Thanksgiving Feast
Cooking Beer StyleAmerican India Pale Ale | IPA
SeasonalFall Seasonal, Thanksgiving, Winter Seasonal
Food SectionBread, Garlic, Herbs, Leeks, Onions, Pork, Shallot, Stuffing
Cooking MethodBaking with Beer
BreweryBeer Advocate
KeywordCooking with Beer

Servings

16 guests

Servings

16 guests

Pork and Caramelized Leek Stuffing

This is the first of three stuffings, layered between the turkey and duck if you are following the Turducken recipe.

CourseComfort
CuisineAmerican, Beer Cuisine, Thanksgiving Feast
Cooking Beer StyleAmerican India Pale Ale | IPA
SeasonalFall Seasonal, Thanksgiving, Winter Seasonal
Food SectionBread, Garlic, Herbs, Leeks, Onions, Pork, Shallot, Stuffing
Cooking MethodBaking with Beer
BreweryBeer Advocate
KeywordCooking with Beer

Servings

16 guests

Servings

16 guests

Ingredients

1 loaf artisanal sourdough bread
.5 cup butter, unsalted organic
2 each leeks, washed and sliced (about 4 cups)
2 each onions, yellow, large, peeled and chopped
3 each shallots minced
4 each garlic, cloves sliced
sea salt and pepper
.25 cup olive oil
2 pounds pork, ground course ground
1 bunch sage, fresh chopped
1 can beer, Brew Free or Die IPA suggested
4 cups chicken stock

Servings: guests

Units:

Instructions

Start by taking the loaf of bread and cutting it into 1-inch cubes. Place cubed bread on a sheet tray and let it dry out (can be done one day in advance).
In a large Dutch oven over medium heat, add butter and allow to slightly brown. Add prepped leeks and sauté for six minutes, until the leeks are tender. Add the onions and shallots, stirring periodically for another six minutes. Add the garlic and cook for one minute more, seasoning with salt and pepper. Remove mixture from the pan and place into a large bowl. Place pan back over medium heat and add oil. Using a flat-edged spatula or other utensil, add ground pork; break up any lumps of meat as it cooks. Once all the meat is fully cooked and broken down into grind size, add sage and cook for one minute. Transfer the meat to the reserved leek mixture and mix well. Add dried bread cubes and spin the bowl slowly, adding the IPA, to evenly distribute the beer. Mix together and add chicken stock. Squeeze the bread to help fully saturate the cubes. Check seasoning, adjusting with additional salt and pepper if needed.
Set stuffing aside for filling between the turkey and duck layer. Any stuffing that doesn’t fit can be placed into a casserole pan and baked separately. Cook at 350˚F for 45 minutes.