Beer Cheese Stuffing
Rating
Beer nicely cuts the richness of the bacon and cheddar in this stuffing recipe.
Ingredients
- 2 tbsp. butter, cut into ½" pieces, plus more for baking dish
- 8 slices bacon
- 1 large onion, finely chopped
- 4 celery stalks, finely chopped
- Kosher salt
- Freshly ground black pepper
- ½ c. medium-bodied beer, such as an IPA
- 10 c. cubed French bread, dried overnight
- 1 c. shredded sharp white cheddar, divided
- 1 tbsp. fresh thyme leaves
- 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, ⅔ 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 ⅓ 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.
