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Yields:
8
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Beer nicely cuts the richness of the bacon and cheddar in this stuffing recipe.
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Ingredients
- 2 Tbsp.
butter, cut into 1/2" 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
- 1/2 cup
medium-bodied beer, such as an IPA
- 10 cups
cubed French bread, dried overnight
- 1 cup
shredded sharp white cheddar, divided
- 1 Tbsp.
fresh thyme leaves
- 2 cups
low-sodium chicken broth
- 1 tsp.
Worcestershire sauce
- 2
large eggs, beaten
Freshly chopped parsley, for garnish
Directions
- Step 1Preheat 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.
- Step 2Add 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.
- Step 3Add broth, Worcestershire, and eggs and toss to combine.
- Step 4Scatter 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.
- Step 5Let rest 10 minutes, then garnish with parsley before serving.
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