1 hour 25 minutes
This bacon beer cheese stuffing will kick your side dish game to the next level! Classic stuffing spiked with citrus beer, savory bacon, and cheddar cheese.
‣ 3/4 cup salted butter ‣ 2 stalk celery, chopped (roughly 1/2 cup) ‣ 1 large sweet onion, chopped (roughly 1/2 cup) ‣ 1 pinch salt ‣ 1 pinch black pepper ‣ 1/2 cup beer, such as Blue Moon ‣ 2 large eggs ‣ 1 teaspoon Worcestershire sauce ‣ 2 cup low-sodium chicken broth ‣ 10 cup French bread, cubed, dried out overnight ‣ 10 slices thick-cut bacon, cooked, drained, and chopped, divided ‣ 1 cup shredded cheddar cheese, divided ‣ 1 tablespoon fresh thyme, chopped and divided ‣ 2 teaspoon sage, chopped
Toss the butter in a skillet and allow it to melt. Add the celery, onions, and season with salt and pepper to taste. Cook the veggies until tender.
Pour beer into the skillet and bring it back up to a simmer. Allow everything to cook until the liquid has reduced by half and it turns an opaque golden color. Remove the skillet from heat.
In a small bowl, whisk together the egg, Worcestershire sauce, and chicken broth. Set this bowl aside as well.
In a very large bowl (I like using a 13-quart mixing bowl), add the french bread, 1/2 of the bacon, 1/2 of the cheddar cheese, 1/2 of the thyme, and the sage.
Pour the cooked veggies into the bowl with the bread.
Also pour in the chicken broth mixture.
Gently toss the mixture to coat the bread.
Spray a 9x13 baking dish with cooking spray, then pour the stuffing mixture in. Finish up by sprinkling the remaining bacon, cheese, and thyme on top. When done, bake!