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Bacon Beer Cheese Stuffing

Course Side Dish
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Bacon Beer Cheese Stuffing

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!