Ingredients
½ cup celery, chopped
½ cup carrots, chopped
½ cup red onion, chopped
½ cup unsalted butter
¼ cup beer of your choice, preferably pale lager
2 cups chicken broth
4 cups whole wheat bread, of your choice, crusts trimmed and cubed
¼ cup parsley, chopped
½ tbsp white pepper, ground
1 tsp tarragon, dried
½ tsp paprika
1 tsp salt
1 cup cranberries, canned, chopped and dried
1 cup whole water chestnuts, canned, drained, and chopped
1 cup green apple, chopped
cooking spray
fresh parsley, chopped
Preparation
Preheat your oven to 350 degrees F. Grease a baking casserole of your choice.
In a large skillet, melt the butter over medium heat. Sauté the carrots, celery, and onion briefly until translucent.
Deglaze with beer and reduce briefly. Transfer into a large mixing bowl.
Add the rest of the ingredients into the same mixing bowl. Gradually mix to combine, either using a spatula or gloved clean hands.
Set aside briefly to have the bread soak up the liquids, for roughly 15 minutes.
Transfer your mixture into the greased baking casserole. Lightly tap to release any air bubbles.
Bake for 30 minutes.
Once baked, transfer to cooling racks and allow to cool down briefly.
Garnish with parsley and portion accordingly. Serve warm!
