Looking to elevate your Thanksgiving menu? Put down the boxed stuffing and dig into this incredible Hazelnut Brown Nectar Stuffing by Katie Wiley!
15oz loaf of sourdough bread, cubed
1 cup Rogue Hazelnut Brown Nectar
2 cups vegetable stock
1 small onion, diced
1 stick butter, melted
1 Tbs. butter for sautéing onions
1/4 tsp. salt
Fresh cracked black pepper to your liking
2 Tbs. fresh thyme, removed from stems
3 Tbs. fresh sage, chopped small
2 Tbs. fresh parsley, chopped small
2 cups wild rice, cooked per instructions
1/2 cup dried cranberries
1 cup chopped hazelnuts
Preheat oven to 250°.
Place cubed sourdough bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray, set aside.
Melt 1 Tbs. butter and sauté onions until translucent.
In a large mixing bowl, add dried bread crumbs, cooked wild rice, sautéed onions, 1 stick melted butter, salt, pepper, thyme, sage, parsley, cranberries, hazelnuts, vegetable stock and Rogue Ale. Mix to combine.
Add stuffing ingredients to baking dish and cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until top is as lightly golden browned as desired. Serve immediately.