Porter Cornbread and Sausage Stuffing

Serves 12

1 recipe Porter Cornbread with Pimientos (recipe follows), cut into half inch cubes
1 pound sweet Italian sausage, casings removed
1 pound hot Italian sausage, casings removed
3 large leeks, white and pale green parts only, thinly sliced
4 large carrots, peeled and finely diced
2 large jalapeno chili peppers, seeded and finely diced
1 bunch cilantro, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 bottle (12 ounces) Porter Beer
1 cup chicken broth
1 cup dried cranberries
3 tablespoons butter, cut into pieces

Preheat oven to 350ºF. Place cornbread pieces in large roasting pan. Bake 30 minutes, tossing once, until dried and lightly toasted. Cool. Transfer to large mixing bowl. Keep oven hot.

In large, deep saucepan over high heat, cook Italian sausages, 5 minutes, breaking into bits with back of wooden spoon. Add leeks, carrots and jalapenos; continue to cook 5 minutes, or until sausage is browned and cooked throughout and vegetables are tender. Add to bowl with cornbread; add cilantro, salt and pepper. Mix well.
In same saucepan, pour Porter Beer and chicken broth; bring to boil over high heat. Add cranberries. Boil 10 minutes or until reduced to about 1 ½ cups. Pour over cornbread mixture and toss evenly to moisten.

Transfer to greased 9” x 2” x 13” baking dish; dot top with butter. Cover with foil. Bake 30 to 35 minutes.

Porter Cornbread with Pimientos:
Preheat oven to 425ºF. Grease 9” x 2” x 13” baking dish. In large bowl, whisk together 2 cups yellow cornmeal; 2 cups flour, ¼ cup sugar, 1 tablespoon baking powder; 1 tablespoon salt; and 1 ½ teaspoons baking soda. In separate bowl, whisk together ¾ cup buttermilk and 3 large eggs. Pour 1 bottle (12 ounces) Porter Beer; 1 jar (4 ounces) sliced pimientos, drained; and ¼ cup melted butter into buttermilk mixture. Stir well. Pour batter into pan; bake 25 minutes. Cool in pan on wire rack 15 minutes; invert onto rack and cool completely.

Nutrition Information, Per Serving:
480 calories; 19 g fat; 8 g saturated fat; 57 g carbohydrate