Badger State Stuffing

• 1/2 pound bacon strips, diced
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, diced
• 1 cup chopped celery (about 3 stalks)
• 1 cup chopped carrot (about 4 medium carrots)
• 2 garlic cloves, minced
• 1 can (8 ounces) sauerkraut, rinsed and well drained
• 1/2 cup amber beer or chicken broth
• 5 cups cubed sourdough bread (1/2-inch cubes)
• 1 cup dried cherries or dried cranberries
• 1 large egg
• 1-1/4 cups chicken broth
• 3 tablespoons minced fresh parsley
• 1 teaspoon poultry seasoning
• 1/2 teaspoon pepper

1. Preheat oven to 350u0b0. 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.

bacon, mushrooms, onion, celery, carrot, garlic, sauerkraut, amber, bread, cherries, egg, chicken broth, fresh parsley, poultry seasoning, pepper

Taken from www.tasteofhome.com/recipes/badger-state-stuffing/ (may not work)