Brussels Sprouts, Bacon and Cranberry Stuffing

SERVINGS

8-10

PREP TIME

40 min

TOTAL TIME

60 min

GLUTEN FREE

NO



After cooking your bacon, add Brussels sprouts to the same pan to infuse lots of flavor into every bite of this homemade stuffing recipe.


 Enjoy these main ingredient substitutions:

ingredients
4 cups sourdough bread, crusts trimmed, cut into 1/2-inch cubes
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, cut into 1/2-inch pieces
2 leeks, white parts only, sliced thin
1 pound brussels sprouts, halved or quartered
1/2 pound cremini mushrooms, halved or quartered
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
6 ounces Tyranena Brewing Company Rocky’s Revenge beer (or similar brown ale)
2 tablespoons fresh oregano, chopped 
1 tablespoons fresh thyme, chopped 
3 tablespoons fresh flat-leaf parsley, chopped
3/4 cup dried cranberries
1 large egg, lightly beaten 
2 cups chicken broth 
DIRECTIONS
Preheat the oven to 350˚F. 

Spread bread cubes onto large baking sheet in single layer and bake until lightly golden brown, about 15-17 minutes. Remove from oven and let cool.

In large saucepan, cook bacon over medium high heat, stirring occasionally, until it starts to crisp up and fat has rendered, about 10 minutes. Using slotted spoon, transfer bacon to paper towel lined plate. Reserve 3 tablespoons bacon fat from saucepan and discard the rest.

Reduce heat to medium. Add leeks to bacon fat and cook until soft, about 3 minutes. Add brussels sprouts and cook for 5 minutes, until soft. Stir in mushrooms, salt and pepper and cook until mushrooms release juices, about 5 to 10 minutes.

Turn heat to high; add beer and cook until liquid reduces by about half. 

Place bread cubes in large bowl. Add in vegetables, bacon, oregano, thyme, parsley, cranberries, and eggs. Stir to combine.

Transfer stuffing to 8x11x2-inch baking dish. Evenly pour stock over entire dish. 

Cover baking dish with foil and bake for 20 minutes. Remove foil and continue baking until top is golden brown, about 30 to 40 minutes longer. Remove from oven and let cool for 10 minutes before serving. 

Ingredients

Directions

4 cups sourdough bread, crusts trimmed, cut into 1/2-inch cubes
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, cut into 1/2-inch pieces
2 leeks, white parts only, sliced thin
1 pound brussels sprouts, halved or quartered
1/2 pound cremini mushrooms, halved or quartered
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
6 ounces Tyranena Brewing Company Rocky’s Revenge beer (or similar brown ale)
2 tablespoons fresh oregano, chopped 
1 tablespoons fresh thyme, chopped 
3 tablespoons fresh flat-leaf parsley, chopped
3/4 cup dried cranberries
1 large egg, lightly beaten 
2 cups chicken broth 
Preheat the oven to 350˚F. 

Spread bread cubes onto large baking sheet in single layer and bake until lightly golden brown, about 15-17 minutes. Remove from oven and let cool.

In large saucepan, cook bacon over medium high heat, stirring occasionally, until it starts to crisp up and fat has rendered, about 10 minutes. Using slotted spoon, transfer bacon to paper towel lined plate. Reserve 3 tablespoons bacon fat from saucepan and discard the rest.

Reduce heat to medium. Add leeks to bacon fat and cook until soft, about 3 minutes. Add brussels sprouts and cook for 5 minutes, until soft. Stir in mushrooms, salt and pepper and cook until mushrooms release juices, about 5 to 10 minutes.

Turn heat to high; add beer and cook until liquid reduces by about half. 

Place bread cubes in large bowl. Add in vegetables, bacon, oregano, thyme, parsley, cranberries, and eggs. Stir to combine.

Transfer stuffing to 8x11x2-inch baking dish. Evenly pour stock over entire dish. 

Cover baking dish with foil and bake for 20 minutes. Remove foil and continue baking until top is golden brown, about 30 to 40 minutes longer. Remove from oven and let cool for 10 minutes before serving.