Ingredients

• 1 lb Cloverdale Bacon
• 2 tbsp. butter, cut into 1/2" Pieces
• 1 large onion, chopped
• 4 celery stocks, chopped
• Salt
• Pepper
• 1/2 c medium-bodied beer
• 10 c. cubed French Bread, dried over night
• 1 c. Shredded white cheddar
• 1 tbsp. fresh thyme
• 2 c. 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!

https://www.cloverdalefoods.com/bacon-beer-cheese-stuffing/