Lunch: Cheddar, Bacon, and Beer Stuffing

Recipe by Dawn Perry Beer nicely cuts the richness of the bacon and cheddar in this stuffing recipe.

Ingredients

2 tbsp. unsalted butter, cut into 1/2" pieces, plus more for baking dish
8 slices bacon
1 large onion, finely chopped
4 stalks celery, finely chopped
kosher salt
Freshly ground black pepper
1/2 c. medium-bodied beer, such as IPA
10 c. torn challah, dried overnight (from 1 lb. loaf)
1 tsp. fresh thyme leaves
8 oz. sharp white cheddar, grated
2 large eggs
1 tsp. Worcestershire sauce
3 c. low-sodium chicken or vegetable broth

Instructions

Preheat oven to 350 degrees F. Butter a 3-quart baking dish and set aside.
In a large skillet over medium heat, cook bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate. Let cool, then break into bite-size pieces. Add onion and celery to skillet and season with 1/2 teaspoon each salt and pepper. Cook, stirring often, until vegetables are soft, 6 to 8 minutes. Add beer and simmer, scraping up any brown bits, until almost evaporated, about 2 minutes. Scrape vegetable mixture into a large bowl. Add challah, thyme, 2/3 of cheddar and 1/2 of bacon; toss to combine.
In a separate medium bowl, whisk together eggs, Worcestershire, and 2 cups broth. Pour over challah mixture and toss until evenly moistened, adding more broth 1/4 cup at a time until croissant pieces seem hydrated (you might not use it all).
Transfer mixture to prepared baking dish and dot top with butter. Scatter with remaining bacon and sprinkle with remaining cheddar. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425 degrees F and continue to bake until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.

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