Porter and Wild Mushroom Stuffing

  • 3 pounds old rye bread, cut into large pieces
  • 2 pounds mushrooms (chef suggests Killbuck Valley oyster mushrooms for a local feel)
  • 1 white onion, finely chopped
  • 2 carrots, finely chopped
  • 4 stalks celery, finely chopped
  • 1 cup chicken stock
  • 1 bottle Great Lakes Brewing Co. Edmund Fitzgerald Porter
  • 6 eggs + 3 egg whites
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

In a large saucepan sauté onion, celery, and carrot in the olive oil until soft (about 4 minutes). Add mushrooms, stock, and beer. Bring to a boil. Then reduce to a simmer until liquid is reduced by half. Allow mixture to cool.

In a large mixing bowl combine eggs, egg whites, and bread with the veggie stock mixture.

Transfer stuffing to a 2-inch baking pan. Cover with foil and cook in oven for 30 minutes at 350°. Remove foil and cook another 10–15 minutes to brown the top.

Serve with a pot roast or use to stuff your Thanksgiving turkey.