Preheat oven to 425° and butter a 3-quart baking dish. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop.
Add onion and celery to bacon fat in skillet and season with salt and pepper. Cook until soft, about 5 minutes. Add beer and simmer, scraping up any browned bits from bottom of pan, until almost evaporated, about 2 minutes. Add bread, 2/3 cup of cheddar cheese, thyme, and half of cooked bacon and toss to combine.
Add broth, Worcestershire, and eggs and toss to combine.
Scatter stuffing with remaining 1/3 cup cheddar cheese and cooked bacon and cover with foil. Bake until a knife inserted into center comes out warm, 45 minutes.
Let rest 10 minutes, then garnish with parsley before serving. Enjoy!
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