Apple Sage Stuffing with Belgian Pale Ale

Photo by Heather Hanson

I'm back! Sorry for the delay...life always seems to get in the way of these side hobbies. It's has been an incredibly busy, productive and very happy fall. Though the snow on the ground seems to indicate we have now moved onto winter in Minnesota. 






Know what that means? Thanksgiving is right around the corner! I've got a few tasty recipes coming up that stemmed out of a collaboration with a local brewery. Sadly, if you live outside of Minnesota you won't be able to get your hands on a bottle of their beers. I have suggested similar brews to accommodate. 


I'm starting off with my favorite Thanksgiving dish...stuffing. This was cooked and paired with Boom Island Brewing Company's Silvius Pale Ale.  The earthy sage, sweet apple and slight sourness from the sourdough work incredibly well with Silvius' lightly toasted malt backbone and subtle peppery finish.  If you can't get your hands on a bottle from Boom, try out another Belgian pale ale such as Orval Trappist Ale, Ommegang's Rare Vos or Leffe Blonde.

the recipe is my own

serves 10-12

Ingredients:
• 12 cups dry bread cubes (we used a combination of sourdough and rye)
• 1 stick unsalted butter, divided
• 1 onion, finely diced
• 2 stalks of celery, finely diced
• 2 Braeburn or granny smith apples, diced
• 2 tsp ground sage
• ½ tsp pepper
• 1 tsp salt
• ½ tsp nutmeg
• 2 cups Silvius Pale Ale
Preparation:
• Preheat the oven to 350
• In a large saucepan, melt 6 Tbsp butter. Add the onion and celery and sauté until tender, 5-7 minutes. Stir in the sage, salt, pepper and nutmeg.
• In a large bowl, combine the bread cubes and diced apple. Toss with the onion mixture. Drizzle with Silvius and mix until the bread cubes are slightly moistened.
• Transfer the stuffing to a 9x13 baking dish and dot with remaining butter. Bake, uncovered, 1 hr or until the stuffing is heated through and beginning to brown.