Thanksgiving Stuffing

Beer & Sausage Stuffing - Yield: 10 to 14 servings
2 Tbsp unsalted butter
½ pound spicy Italian sausage, crumbled
2 cups yellow onions, diced
2 cups celery, diced
1 cup leeks, white part only, thoroughly washed and diced
2 cups chicken stock
12 ounces Pale Ale
2 Tbsp fresh sage
2 Tbsp fresh thyme
12 cups bread, diced and toasted to crouton consistency (preferably, a combination of French and rye bread)
salt and fresh-ground black pepper to taste

- Preheat oven to 350 degrees Fahrenheit.
Melt the butter in a large pan over medium-high heat.
Add the sausage and sauté until browned, 8 to 10 minutes.
Add the onions, celery and leeks and cook until the vegetables are translucent but still have crunch, about 6 minutes.
Add the stock, beer, sage and thyme. Bring the mixture to a boil.
Turn off the heat. Strain and reserve the liquid. In a large mixing bowl, combine the bread and sautéed ingredients.
Stir in ½ cup of the liquid at a time, combining until the bread is moist but not soggy.
Season with salt and pepper, then transfer the mixture to a greased baking dish.
Transfer to the oven and bake, covered, for 30 minutes.
Remove cover and bake until the top of the stuffing is lightly browned, about 10 minutes.
Remove from the oven and serve.