Name: 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

Bacon Beer Cheese Stuffing

Course Side Dish

Print Recipe Pin Recipe

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!