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Beer-Brined Stuffed Turkey Loin

November 2, 2016 by rachelle 35 Comments

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It’s perfect for two or a small family celebration.

 

It’s November and our temperatures are in the 80’s.

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

Yet the Christmas decorations are popping up while the Halloween pumpkins are still hanging out. When did we get to the point where we have to move on to the next holiday before we finish celebrating the one that’s happening today?  Sigh….

Anyway, I know it’s early and Halloween was about 5.487 minutes ago, but now it’s officially November. Thanksgiving is three weeks from tomorrow, so is anyone in the mood to talk turkey?

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

I held out and waited until the trick or treating is over, the costumes put away for next year, and the pumpkins are a distant memory before moving on and bringing you a beer-brined stuffed turkey loin. It’s easy, delicious, and fairly fast for people who aren’t in the mood to deal with a whole bird – maybe you’re a party of two or just want to have a stress-free Thanksgiving experience.  If so, I’ve got you covered.

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

I’ve also got you covered for everything else you could possibly need for the perfect Thanksgiving celebration.  Scroll down below the recipe for a whole list of amazing Thanksgiving dishes from appetizers to desserts that my friends Meghan from Cake ‘n Knife and Susannah from Feast & West put together for you!

Beer-Brined Stuffed Turkey Loin
Print

Beer-Brined Stuffed Turkey Loin

Ingredients

  • 2 lb turkey loin s
  • 1 12 ounce can of beer
  • 1 - 1 1/2 cups prepared stuffing or recipe below
  • salt and pepper
  • 1/4 teaspoon poultry seasoning

For this Stuffing

  • 2 sticks butter
  • 1 cup celery diced
  • 1 onion diced
  • 3 - 4 cups chicken or turkey stock
  • 1 bag of seasoned stuffing style bread crumbs
  • 6 - 8 sage leaves cut into ribbons

Instructions

  1. Combine turkey loin(s) and beer in a zip top bag and refrigerate 1 hour or overnight, rotating periodically
  2. Preheat oven to 400
  3. Butterfly turkey loin and pound out flat to about 1/4 inch thick between two sheets of plastic wrap
  4. Generously salt and pepper turkey - what will be the inside
  5. Spread stuffing evenly on the turkey leaving a 1/2 inch boarder on all sides
  6. Tightly roll up the turkey using fingers to keep the stuffing inside while rolling
  7. Tie up with kitchen twine
  8. Generously salt and pepper all sides
  9. Sprinkle with poultry seasoning
  10. Transfer to a baking dish coated with cooking spray
  11. Bake about 40 - 45 minutes or until 160 degrees through the center of the roll - into the middle including the stuffing
  12. Remove from oven and let rest 15 - 20 minutes
  13. Slice and serve

For the Stuffing

  1. Melt butter on medium high heat
  2. Add onions and celery and cook until soft and fragrant - about 10 - 15 minutes
  3. Transfer the bread crumbs to a large bowl
  4. Pour butter mixture over the bread crumbs and toss to incorporate
  5. Slowly add chicken stock about 1/2 cup at a time and toss until desired texture is reached
  6. Mix in sage
  7. Bake at 350 for 20 - 25 minutes

NOTES:

  1. I recommend using a gose style ale, like Otra Vez from Sierra Nevada to brine the turkey loin because they tend to be salty, but a pale ale or a belgian will do just fine.  I wouldn’t use anything to hoppy like an IPA.
  2. My turkey loin came in a package of 2, so I just stuffed them both
  3. If using the included stuffing recipe, keep in mind that you are going to bake it in the oven then bake it in the turkey loin, so you’ll want it a bit more wet than if you were going to serve it without baking.  Baking the stuffing first isn’t necessary, but I personally prefer it that way.

 

Ginger Pumpkin Beer Shandy by Feast + West
glühwein/mulled wine by Tag&Tibby
White Chocolate Pumpkin Martini by The Culinary Compass
Apple Ginger Punch by The Little Epicurean
Cheesy brussels sprouts dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Brussels Sprout Salad with Farro and Walnuts by Sugar Dish Me
Sheet Pan Carrot Soup by Macheesmo
Kale + butternut squash mac and cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Butternut Squash Lasagna by Hello Little Home
Beer-Brined Stuffed Turkey Loin by Beer Girl Cooks
Roasted Mushroom Pot Pie by The Cookie Writer
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites

 

 

Beer-Brined Stuffed Turkey Loin

Filed Under: Entrees Tagged With: beer, beer brined, beer brined stuffed turkey, cranberry, stuffed, stuffed turkey, stuffed turkey loin, stuffing, thanksgiving, turkey, turkey loin

Pumpkin Spice Whoopie Pies Recipe

October 3, 2016 by rachelle 15 Comments

Pumpkin Spice Whoopie Pies Recipe

Pumpkin Spice Whoopie Pies Recipe

Heeeeyyyyyy, pumpkin!  Where in tarnation have you been hiding?  Well, the truth of the pumpkin matter is that I’m a closet pumpkin eater in all socially unacceptable seasons.  We don’t just save it for fall and holidays.  Pumpkin in August?  Why, yes, I believe I will.  Pumpkin pie in July?  Sign me up. Pumpkin cookies in February?  Be mine.

Pumpkin Spice Whoopie Pies Recipe

You get the picture.  Don’t judge me.

Pumpkin Spice Whoopie Pies Recipe

This pumpkin spice whoopie pie recipe is a regular around these parts.  I originally made and posted them a couple of years ago.  In AUGUST!  OMG!  Scandalous!

Pumpkin Spice Whoopie Pies Recipe

What was I thinking?  I was brand new to blogging then and no one was reading this here website except Lisa, Jennifer, and my mom.  They don’t judge.  Well, Jennifer totally judges.  If there were any negative comments I either didn’t care or forgot about them.

Pumpkin Spice Whoopie Pies Recipe

The point is that I did make and publish this recipe a couple of years ago, but I upgraded my website and had a new one designed.  I also upgraded my hosting company, which was an excellent idea.  Anyhoo, when my original content got transferred to my new site and new host, not all of the photos survived the trip.  The Pumpkin Whoopie Pie was one that didn’t make it.

Pumpkin Spice Whoopie Pies Recipe

So, we (and as usual, when I say we I really mean me) decided to have a do-over.

Pumpkin Spice Whoopie Pies Recipe

And here we are with some new and delicious pumpkin spice whoopie pies.  I just have to tell you that they are just as delicious in August as they are in October!  Happy Pumpkin Season!

Pumpkin Spice Whoopie Pies Recipe
Print

Pumpkin Spice Whoopie Pies Recipe

Ingredients

For the Pumpkin Cakes

  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 can pumpkin 15 ounce
  • 1 stick butter
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice

For the Filling

  • 1 8 oz block of cream cheese softened
  • 1 stick butter softened
  • 2 tablespoons vanilla extract
  • 3 1/2 cups powdered sugar

Instructions

For the Pumpkin Cakes

  1. Preheat oven to 350
  2. Beat together sugar, brown sugar, pumpkin, and butter
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice
  4. Add dry ingredients to the wet and stir to combine
  5. Coat whoopie pie pan with cooking spray
  6. Scoop about 1 tablespoon of the batter into each of the whoopie pie pan cups
  7. Bake 15 - 17 minutes or until done in the middle and golden brown
  8. Cool completely on a wire rack

For the Filling

  1. Add cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy and combined
  2. Add vanilla extract and powdered sugar and beat slowly at first, then increase speed until combined and smooth

For the Assembly

  1. Scoop about 1 tablespoon of filling on to the flat side of one of the pumpkin cakes then top with the flat side facing filling of another pumpkin cake, repeat

NOTES: 

  1. I used my trusty, but not rusty whoopie pie pan for this recipe.  If you don’t have one, you can either buy one here or just use a cookie sheet lined with parchment paper or a slip mat.  Just be sure that you use a measuring spoon or something to make them all even sizes or you’ll have some clumsy looking whoopies.  They’ll still be delicious though. And this is not a sponsored or affiliate post, I just love my whoopie pie pan.
  2. I like to chill my cream cheese frosting a little bit after making it to firm it up a bit.
  3. These can either be served immediately or made ahead of time – just refrigerate until about 15 minutes before serving.

 

Pumpkin Spice Whoopie Pies Recipe

Filed Under: Archives Tagged With: cookie, cream cheese, cream cheese frosting, dessert, fall, pumpkin, pumpkin cake, pumpkin spice, pumpkin spice whoopie pie recipe, pumpkin whoopie pie, stuffed, sweet, whoopie, whoopie pie

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I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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