If You’re Not Adding Bacon, Beer and Cheese To Your Stuffing, You’re Seriously Missing Out
This is nothing like the stuffing you grew up with. Seriously, you won’t even find sage. But just because Mom never made it this way doesn’t mean you can’t go your own stuffing way. It’s about time you started loading the classic Thanksgiving side with bacon, beer and cheddar.
If you’re skeptical, take two seconds to think about this. Has there ever been a time when carbs were not benefited by bacon and cheese? NO. NO. NO!
Now that you’re on board, let’s talk beer cheese stuffing. Start by crisping up some bacon, then sauté onion and celery in the bacon fat. Your kitchen will smell like smoky Thanksgiving. When the veggies are tender, pour in some beer. I’m a huge proponent of IPA, but considering you’re going to end up one short of a six pack afterwards, you do you. From there, you’ll want to let the mixture simmer until the alcohol has mostly evaporated. We’re looking to add flavor, not get drunk … for now.
The cheese comes into play right after you add the bread. Sharp cheddar is the perfect pairing—it isn’t too funky for gravy and melts beautifully. Mix it in with some chicken stock, eggs, thyme and a touch of worcestershire, then send the boozy concoction off to the oven!
For a crispy golden-brown topping, bump the oven temperature up during the last 10 minutes of baking. There are still plenty of soft, slightly gooey bread pieces underneath for those who weirdly prefer that texture.
- 2 Tablespoons 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 cup medium-bodied beer, such as IPA
- 10 cup cubed French bread, dried overnight (from 1 lb. loaf)
- 1 cup sharp white cheddar, grated
- 1 Tablespoon fresh thyme leaves
- 2 cups low-sodium chicken broth
- 1 teaspoons Worcestershire sauce
- 2 large eggs, beaten
- Chopped fresh chives, for garnish
- Preheat oven to 425 degrees F and butter a 3-quart baking dish.
- In a large skillet over medium heat, cook bacon until crisp, 5 to 7 minutes (reserve fat).
- Transfer to a paper towel-lined plate. Let cool, then chop.
- 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.
- Add bread, 2/3 of the cheddar, thyme, and half the bacon and toss to combine.
- Add broth, Worcestershire, and beaten eggs and toss to combine.
- Scatter with remaining cheddar and bacon.
- Cover skillet with foil and bake until a knife inserted in the center of the stuffing comes out warm, 45 minutes.
- Let rest 10 minutes and garnish with chives before serving.