In a pot over high heat, cook the ground bisonuntil browned. Season with a teaspoon of salt and pepper. When the bison isjust barely pink in spots, use a slotted spoon to remove the ground bison fromthe 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 bison 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.
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