Beer Bread Stuffing
- 3 cups MAYA All-Purpose Flour
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 can beer (330 ml)
- 1/2 cup sharp cheddar cheese shredded
- 1 teaspoon paprika powder
- 1 teaspoon dried chives
- 1/4 teaspoon dried parsely
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 piece onion diced
- 2 pieces large carrots peeled and diced
- 2 pieces garlic cloves minced or grated
- 1/2 cup butter
- 2 tablespoons butter additional, divided
- 3 cups chicken broth (or veggie broth)
- 2 pieces egg
- 1/2 teaspoon salt
- 8 slices sweet ham
- 1/2 bar feta cheese (125g)
Prepare Beer Bread
Preheat the oven to 350F. Grease and line a 9 x 5 inch loaf pan.
In a mixing bowl add the flour, brown sugar, baking powder and a pinch of salt. Pour in the beer and stir until just combined.
Fold in the shredded cheddar cheese. Pour the batter into the loaf pan.
Bake for 45-55 minutes or until the top of the bread is lightly browned and the middle is set. Let the bread cool 30 minutes to an hour.
In a small bowl combine the paprika, chives, parsely pepper and salt.
Cut the bread into one inch cubes. Place the cubes on a lightly greased baking sheet and very lightly and carefully sprinkle / toss with the herbs.
Place in the oven and toast the bread for 8-10 minutes. Allow the bread to cool.
Grease a 9” inch round baking pan.
On a skillet, melt 2 tablespoons butter over medium heat. Add the onions, carrots and garlic. Saute until the onions are very tender.
Remove from the heat and place in the bowl with the bread. Melt the remaining ½ cup butter in the microwave and add the melted butter to a clean large bowl. Add the chicken broth, eggs and salt.
Whisk to combine and then pour the mixture over the bread cubes and gently toss to coat. Transfer to the prepared baking pan.
Bake 35-45 minutes or until just golden on top. Remove and top the stuffing with ham and feta cheese. Serve.
From Beer in Disguise article