Buttery Beer Bread:

Preheat oven to 350°F and grease a 9×5 inch loaf pan.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Using a wooden spoon stir the beer into the dry ingredients until just mixed.

Pour half of the melted butter into the bottom of the pan.

Spoon the batter into the pan and top with the rest of the melted butter.

Bake for 50-60 minutes, until golden brown and a toothpick comes out clean.

Stuffing:

Preheat oven to 275°F. Place bread in a single layer on a large baking sheet. Bake until bread is entirely dried, about 50 minutes total. Stir sometimes and rotate the pan throughout baking. Remove bread from oven and permit to cool. Increase heat to 350°F.

In a large dutch oven, melt butter and olive oil. Once melted, add sausage, breaking into small pieces and cook until approximately all the pink is gone. Add onion, celery, mushroom, apple and garlic. Season with rosemary, oregano, sage, ginger, thyme and a generous sprinkle of salt and pepper. Stir often and cook until soft, about 10 minutes. After 10 minutes taste and add more salt, pepper or other spice as needed.

In a large bowl combine 2 cups broth and 3 eggs, whisking until combined. Set aside.

Remove dutch oven from heat and slowly add in egg/broth mixture while stirring sausage mixture. Gently fold in bread cubes and stir until everything is evenly distributed. Transfer to a 9×13 inch baking dish or a 10×14 oval baking dish. If you would like your stuffing to be a bit more moist, add 1/2 cup to 1 cup more broth over the top of the dish.

Cover tightly with foil and bake for 30 minutes. Remove foil after 30 minutes and bake for a further 15 minutes or until the top is golden and crisp and the liquid in the bottom has been absorbed.