You long time readers are all aware of my complete and utter devotion to Thanksgiving.
Every year, about two weeks before the holiday, my family and I spend an hour or so video conferencing and deciding what the menu this year will be. I can’t remember exactly when the tradition started, but it’s at least been documented on the blog in 2011, 2012, 2013, and 2014.
We pick recipes from all over the place—some classics that make it onto our table every year, some from blogs we read, some from earmarked cookbooks that have splatters of meals past on them. This blog has become a great resource of recipes, and this year, I wanted to get in front of Thanksgiving and get you our stuffing recipe before the big day comes.
Truth be told, I started working on this stuffing recipe in July. That’s when Jones Dairy Farm reached out to me to participate in their Stuffing and More campaign, and I couldn’t resist the urge to start celebrating Thanksgiving early. Even if it meant overheating our house while I tested and tweaked this recipe to perfection.
For those of you who aren’t familiar with Jones Dairy Farm, they’re a family-owned and operated company based out of Fort Atkinson, Wisconsin. For more than 126 years, Jones has been producing high-quality sausage and other meat products that are certified gluten free, and contain no MSG or preservatives.
My creation? This Wisconsin-inspired Brussels sprouts, Jones Bacon, and Cranberry Stuffing that’s filled with all things that make me feel at home. I like my stuffing heavy on the vegetables and a little lighter on the bread, which also allows for the delicious, smoky bacon from Jones Dairy Farm to shine through.
And if you feel that bacon has no place in stuffing, I will simply say that you are wrong. Try this stuff—this dry aged, hickory smoked bacon and you’ll understand that it belongs everywhere, Thanksgiving included. And while the product is proudly made in Wisconsin, the good news is that you can buy it nationwide (you can even find a store near you).
To keep things classically Wisconsin, I simmered all the vegetables in what is currently my favorite brown ale: Tyranena Brewing Company Rocky’s Revenge. It ads a nice nutty flavor to the stuffing, which works perfect with the bacon and sweet dried cranberries that are tossed in at the end.
The turkey, the potatoes, the pies and such—they’re all great. But to me, Thanksgiving is all about a good stuffing, and I cannot wait to eat this one again next week. I recommend you do the same.
Don’t forget to visit the Stuffing and More website to find a delicious stuffing recipe for your Thanksgiving table. You’ll also find cooking tips, recipe demonstration videos and fun, interactive polls to take about your Thanksgiving traditions. To take part in Jones’ month-long, stuffing celebration, follow the company on Facebook and Instagram!
- Ingredients:
- 4 cups sourdough bread, crusts trimmed, cut into ½-inch cubes
- ½ pound Jones Dairy Farm Cherrywood Smoked Bacon, cut into ½-inch pieces
- 2 leeks, white parts only, sliced thin
- 1 lb Brussels sprouts, halved or quartered
- ½ pound cremini mushrooms, halved or quartered
- 1 teaspoon Kosher salt
- ½ 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
- ¾ cup dried cranberries
- 1 large egg, lightly beaten
- 2 cups chicken broth
- Preheat the oven to 350F.
- Spread the bread cubes onto a large baking sheet in a 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 the fat has rendered, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel lined plate. Reserve 3 tablespoons of bacon fat from the saucepan and discard the rest.
- Reduce heat to medium. Add the leeks to the 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 a large bowl. Add in vegetables, bacon, oregano, thyme, parsley, dried cranberries, and whisked eggs. Stir to combine.
- Transfer stuffing to a 8 x 11 x 2 inch baking dish. Evenly pour stock over entire dish.
- Cover baking dish with foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
Disclosure: This is a sponsored post. I was compensated to create recipes for Jones Dairy Farm. As always, I only work with products I use myself and all opinions are my own. Thanks for continuing to support Things I Made Today!
For the record, I commented on Facebook before I knew this recipe included my favorite beer. Now I’m even more excited to try it!
writes LeekPro tip: you’ll need two beers – one for the recipe and one for yourself to drink while cooking.
writes Vicky[…] Turkey with Anise & OrangeSpatchcocked Turkey with Anise & Orange Wisconsin-Inspired Stuffing Extra-Buttery Mashed Potatoes Classic Turkey Gravy with Thyme Green Bean Casserole with Crispy […]
writes What I’d Make for Thanksgiving | The Leek & The Carrot[…] threw the Brussels sprouts into the stuffing this year with this Wisconsin-inspired recipe with bacon, mushrooms, and cranberries. Rating […]
writes Theo's First Thanksgiving - Things I Made Today