Ingredients
- 1 lb Cloverdale Bacon
- 2 tbsp. Butter, cut into 1/2" pieces
- 1 Large onion, chopped
- 4 Celery sticks, chopped
- Salt
- Pepper
- 1/2 cup Medium-bodied beer
- 10 cups Cubed French bread, dried overnight
- 1 cup Shredded white cheddar
- 1 tbsp. Fresh thyme
- 2 cups Low sodium chicken broth
- 1 tsp. Worcestershire sauce
- 2 Large eggs, beaten
- Freshly chopped parsley, for garnish
Instructions
- 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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