Nightwatch Stuffing

  • Recipe TypeSide Dish
  • Prep Time40 minutes prep | 45 minutes baking
  • Yield6-8

John and Patricia from Cook Local share a recipe for their favorite stuffing made with Nightwatch Dark Amber Ale from Maritime Pacific Brewing Company.

Ingredients

  • Recipe provided by Cook Local.   2 large yellow onions, thinly sliced
  • 1 head of celery, sliced 
  • 4-5 medium carrots, sliced
  • Butter or lard for frying
  • 10 cups of stuffing mix (stale baguette pieces)
  • 2 eggs, lightly beaten
  • 1 bottle local beer (author used Nightwatch from Maritime Pacific Brewing Company
  • 1 Tbsp thyme
  • 1 Tbsp rosemary
  • 1 tsp smoked  paprika (optional)

Directions

  1. Preheat oven to 400°F.
  2. In a large skillet, over medium-low heat, melt 1 Tbsp of butter and 1 Tbsp of lard.
  3. Add the onions and stir occasionally for 20 minutes, until the onions are starting to caramelize.
  4. Mix in the carrots and celery and cook for another 10 minutes, stirring regularly.
  5. In a large bowl, mix the stale bread and the veggies until completely combined.
  6. Mix in the beaten eggs.
  7. Pour the beer in slowly and mix well.
  8. Transfer to a shallow greased baking dish and cover with foil.
  9. Bake for 20-25 minutes.
  10. Remove the foil and bake, uncovered, for another 10-15 minutes, checking halfway through.
  11. Serve, with or without gravy.
  12. Notes from the author: This was my favorite stuffing so far. I loved the sourdough flavor of the stuffing mix from Tall Grass. Stuffing (or dressing, depending on where you’re from and whether or not your family cooked the mix in or out of the bird) is one of those catch-all foods, much like risotto. What you put into it is really completely up to you. Love garlic? Then add 5 or 6 cloves. Want a richer stuffing? Add some crumbled or sliced cooked sausage. Like a bit more crunch? Add some toasted and chipped hazelnuts or walnuts. The key to this stuffing is, of course, the beer. The beer gave the entire mix a very deep and rich flavor. I couldn’t tell that there was beer in it by the time it came out of the oven, but I could tell that I’d done something very good. The flavor was just a tad sweet from the onions and smoky from the beer. A smoked porter would also be fantastic in this dish. Experiment and pick one of your favorite beers.

John and PatriciaJohn and Patricia, authors of Cook Local live in Seattle, Washington. These self-described locavores do 90 percent of their shopping at Seattle-area farmers markets. They've got great tips and recipes to work local ingredients into your daily recipes.