This creation lies somewhere in the realm between stuffing and bread pudding. With a heaping amount of eggplant and pancetta, it surely can be served as a main dish. If you’re beginning to look for a side dish for Thanksgiving, it will work for that too. Whatever the situation is, you have to make this recipe, especially if you’re obsessed with saisons like me. The zesty and peppery flavors of Saison #4 are the perfect addition to marry the rest of the ingredients together. The Saison Stuffing is one of my favorite recipes that I have come up with so far and will definitely become a regular meal in the Drink and Spoon household.
1 cup Collaboration #4 Spiced Saison by Boulevard Brewing Company
1 cup Half and Half
1 loaf of stale bread, sourdough works great
1 cup leeks, chopped
1 lb pancetta, chopped
½ cup red onions, diced
1 tbsp fresh parsley, chopped
2 tsp fresh rosemary, chopped
½ tsp garlic powder
¼ tsp black pepper
If you start this recipe a few days ahead of time, cut your bread loaf up into slices and let it sit out for one to two days. If you have fresh bread, slice it up and toast it in the oven (350) until it dries out. When it has come to the correct state, tear the bread into pieces and spread it out in a 9×13 Pyrex dish.
Preheat the oven to 400°F. Slice the eggplant into ¼ – ½ inch thick slices. Lay the slices out and sprinkle some salt on top. Allow the eggplant to sweat for about 20 minutes and then pat it dry with a paper towel. Arrange the slices on an oiled baking sheet and roast in the oven for 15-20 minutes, until they are tender. After removing the eggplant, keep the oven on and reduce the heat to 350°F.
In a large pan, cooked the chopped pancetta until it is crispy. When it is finished, remove the pancetta from the pan and drain most of the fat off. In the leftover fat, cook the leeks for about 5 minutes until they become soft.
In a large bowl, combine the eggplant, leeks, pancetta, onion, herbs, spices, beer, and half and half. Pour this mixture over the bread, giving it a few nudges with a spatula if you want it to be a little more mixed up. Shred fontina cheese on top and bake at 350°F for 50-55 minutes. Let the dish cool for 10 minutes before serving.