Holiday Stuffing

There are two secrets to the perfect meaty stuffing. The first: use day-old crusty bread – the staler, the better! The second secret: use grass-fed beef. It adds tons of savory flavor. The stale bread absorbs flavor like a sponge, making this stuffing one of the best recipes around.


Holiday Stuffing

Course Side Dish
Cuisine American
Keyword ground beef
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • 1 lb Prairie Legacy Grass-Fed Beef
  • 1 loaf sourdough bread
  • 1/4 cup white wine
  • 2 tablespoons olive oil
  • 1 onion - chopped
  • 2-3 rainbow carrots - chopped
  • 1 Granny Smith apple - chopped
  • 2 stalks celery - chopped
  • 3-4 cloves garlic -minced
  • 1 shallot - sliced
  • 2 leaved fresh sage - finely chopped
  • 1 sprig fresh rosemary - leaves stripped & stem discarded
  • 2 sprigs fresh thyme - leaves stripped & stem discarded
  • 2 tablespoons fresh parsley - finely chopped
  • 2 12 oz bottles of IPA beer
  • 3-4 tablespoons dried cranberries
  • 2-3 tablespoons crushed pecans
  • 2 teaspoons red pepper flakes - optional
  • salt & pepper - to taste


  •  In a pot over high heat, cook the ground beef until browned. Season with a teaspoon of salt and pepper. When the beef is pink in spots, use a slotted spoon to remove the ground beef from the pot.
  • Without cleaning the pot, add a splash of white wine to deglaze the pot. When most of the liquid has evaporated off, add the olive oil. Next, add the onion and carrots. Saute for 4-5 minutes, until the onions are starting to become tender.
  • Add the chopped apples, celery, garlic, and shallot. Saute until the garlic is fragrant, about 3-5 minutes. Then stir in the fresh sage, rosemary, thyme, and parsley.
  • Return the browned beef to the pot. Add the sourdough bread cubes and pour in the beer. Lightly fold the bread into the bison mix until the mix is evenly distributed.
  • Transfer the stuffing mix to a greased glass 9x13 pan (or alternatively use a 9x13 cake pan or aluminum pan). Bake uncovered for 30-40 minutes until the top of the stuffing looks dried and is starting to brown.
  • Rest for 10 minutes prior to serving for best results. Serve as a main dish for dinner or as a side for a crowd on Thanksgiving or Christmas day. Enjoy!


If using fresh bread, cut the loaf into one inch cubes. Toast on a baking sheet in the oven at 350 F for 15-30 minutes, until lightly browned and dried. If using stale bread, cut into one inch cubes – if the interior of the loaf is still soft, follow the toasting directions.