Stovetop Beer & Herb Stuffing

- jim young

In the December 15 edition of the Great North Arrow, Issue 16, Volume 9 published in 2022, I shared with you my recipe for “Slow Cooker Stove Top Turkey Stuffing”. Who can’t use some extra stuffing with their Christmas Dinner? If you cut that recipe out of the Great North Arrow and saved it as I suggested, you’ll be happy to have it to use again this year.

If you didn’t save it, you can either try to find a back issue of the Great North Arrow or you can find it here.

Or you might want to try this “Stovetop Beer & Herb Stuffing” which is also very good.

Serves: 8 - 10

Stuff Required:

• 5 stalks celery, chopped

• 1 large onion, chopped

• 2 eggs, beaten

• ½ cup butter, melted

• 1 cup chicken broth

• ⅓ cup chopped parsley

• 1 tbsp thyme

• 1 tbsp sage

• ¼ tsp pepper

• 1 ½  tsp salt, divided

• 1 clove garlic, minced

• ½ cup beer

• 600 gm stale bread cut into small pcs

Do This:

1. In a large frying pan, sauté celery and onion on low until soft, about 10 minutes, stirring occasionally.

2. Meanwhile, place eggs, butter, chicken broth, parsley, thyme, sage, pepper and 1 tsp of the salt into a medium sized bowl and mix well.

3. Add garlic to the celery and onion mix and cook for another 60 seconds.

4. Stir in beer and remaining salt and turn heat up to medium, stirring occasionally for another 3 or 4 minutes until most of the liquid has evaporated.

5. Place the bread into a large bowl then add the contents of the frying pan to the bowl.

6. Add the egg and broth mix to the bowl and mix thoroughly..

7. Return everything to the frying pan, cover and reduce heat to medium-low and cook for another 5 minutes.

8. Remove the lid to sample and add more spices to taste if required.

9. Cover and cook for another 3 or 4 minutes until almost no liquid remains.

10. Garnish with parsley to serve.