Hobgoblin Stuffing

Hobgoblin Stuffing

Ingredients

• 24 slices country white bread, cut into 1/2-inch cubes
• 8 Tbsp. butter
• 1-1/2 cups onions, chopped
• 1 cup celery, chopped
• 1/2 cup carrot, chopped
• 2 Granny Smith apples peeled, cored and chopped
• 2 cloves of garlic, minced
• 1-1/2 tsp. sage powder
• 1-1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 cup flat leaf parsley, minced
• 1 tsp. fresh thyme leaves, minced
• 1/8 tsp. cayenne pepper
• 1/2 cup Hobgoblin hot turkey or chicken broth to moisten

Step by Step

Substitute corn bread for white bread (if desired), add
sautéed sausage, mushrooms (sautéed with the vegetables), chestnuts,
pine nuts, dried cranberries or dried apricots. Sauté the onion, celery
and carrot in butter until soft. Add the apples and garlic. Sauté for
three minutes and add the herbs and spices. Sauté two minutes longer,
add the beer and cover. Simmer until vegetables are tender.

Add the bread and enough broth to moisten. Bake covered in a 350° F
oven until heated through.Uncover for 10 minutes. To serve, spoon on
gravy, sprinkle with parsley and paprika.