Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • Preheat oven to 350 degrees F. Spray a 9×13 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.