Badger State Stuffing

Directions

1. Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons in pan.
2. Add mushrooms, onion, celery and carrot to drippings; cook and stir over medium-high heat until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in sauerkraut and beer. Bring to a boil; cook, uncovered, until liquid is reduced by half.
3. In a large bowl, combine bread cubes, cherries, bacon and sauerkraut mixture. In a small bowl, whisk egg, broth, parsley, poultry seasoning and pepper. Gradually stir into bread mixture.
4. Transfer to a greased 2-qt. baking dish. Bake, covered, 20 minutes. Uncover; bake until lightly browned, 30-35 minutes longer. Let stand 10 minutes before serving.