Beer Cornbread Dressing

Beer Cornbread Dressing

This year's dressing is surprisingly good. I would have included celery in the recipe but the house seems to be a celery free zone at the moment. I tried a similar recipe last  year but it was way too dry. The beer adds the necessary liquid to bring it together. I would recommend a pale coloured beer. A darker beer would alter the colour of the dressing too much.

Ingredient	Calories	Protein
6 slices of bacon (Sliced into 1cm pieces)	276	18.9
5-8cm of Polish Coil Sausage (sliced & quartered) 142g	370	17
2.5 medium onions (diced) 373g	157	3.4
1 Carrot (diced) 100g	41	0.9
4 cloves of garlic 17g	25	1.1
5-8cm of Dry Polish sausage (sliced & quartered) 70g	362	14.5
100g pine nuts (toasted)	673	13.7
4 cups corn bread 381g	896	22.4
1 bottle Beer	153	1.6
2 tbsp rosemary
2 tbsp sage
1 tbsp thyme
1 bay leaf
Salt & Pepper

Total Calories: 2953
Total Protein: 93.5g

1) Fry the bacon until crisp, remove the bacon
2) Fry the Polish coil in the bacon fat until browned, remove
3) put all the herbs in a coffee grinder with a bit of salt. Grind the herbs
3) Add the onion, celery, carrot & garlic with some salt and pepper and herbs. Fry until they just begin to brown. If necessary de-glaze the pan with a little of the beer
4) add back the bacon, both polish sausages pine nuts and herbs
5) add the cornbread and mix together.
6) Add enough beer to bring the mixture together. Cover and store until needed.
7) place in baking dish and bake in oven at 400 for ~20min.

Doesn't look like much but it tastes good.