MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Edmund Fitzgerald Porter & Wild Mushroom Stuffing
Categories: Breads, Beer, Vegetables
Yield: 3 Servings

3 lb Old rye bread; in large
- pieces
2 lb Mushrooms
1 White onion; fine chopped
2 Carrots; fine chopped
4 Ribs celery; fine chopped
1 c Chicken stock
12 oz Bottle Edmund Fitzgerald
- Porter
6 lg Eggs
+=PLUS=+
3 Egg whites
2 tb Olive oil
Salt & pepper

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 350ºF/175ºC.
Remove foil and cook another 10-15 minutes to brown
the top.

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

RECIPE FROM: https://ediblecleveland.com

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