Subj : St. Edmund 03
To   : All
From : Dave Drum
Date : Tue Jun 08 2021 21:11:16

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Kombucha tastes like germs which is not surprising because it is.

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