Bacon Beer Cheese Stuffing

SERVES 8  |  PREP TIME 15 Min  |  COOK TIME 70 Min

3/4 cup butter
2 stalks celery, chopped (roughly 1/2 cup)
1 large sweet onion, chopped (roughly 1/2 cup)
1 pinch salt
1 pinch pepper
1/2 cup beer (such as Blue Moon)
2 large eggs
1 teaspoon Worcestershire sauce
2 cups low-sodium chicken broth
10 cups French bread, cubed, dried out overnight
10 slices thick-cut bacon, cooked, drained, and chopped, divided
1 cup shredded mild cheddar cheese, divided
1 tablespoon fresh thyme, chopped and divided
2 teaspoons fresh sage, chopped

Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray, then set aside.

Melt butter in a skillet over medium heat. Add celery and onions and season with salt and pepper, to taste. Cook for 6-8 minutes or until veggies are tender. Add beer to skillet and bring to a simmer. Cook for 2-4 minutes, stirring occasionally, or until liquid is reduced by 1/2 and an opaque golden color. Remove skillet from heat.

In a small bowl, whisk eggs until well beaten, then pour in Worcestershire sauce and chicken broth. Stir until mixed, then set aside.

In a large mixing bowl, add French bread, 1/2 of the bacon, 1/2 cup mild cheddar, 1/2 tablespoon thyme, and sage, then toss to mix. Pour beer buttery veggies and chicken broth mixture in the bowl and then gently mix until bread is thoroughly saturated.

Pour stuffing in prepared baking dish and gently smooth into an even layer. Garnish the top of the stuffing with the remaining bacon, mild cheddar, and thyme.

Cover baking dish with aluminum foil and cook for 40 minutes. Remove foil and bake for another 20-30 minutes or until the top of stuffing is lightly crisp and golden brown.

Serve Bacon Beer Cheese Stuffing immediately.
Recipe developed by Chrisy Elliott for The Slow Roasted Italian
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