- 3/4 c. butter
- 2 stalks celery, chopped (roughly 1/2 cup)
- 1 large sweet onion, chopped (roughly 1/2 cup)
- 1 pinch salt
- pinch pepper
- 1/2 c. beer
- 2 large eggs
- 1 tsp. Worcestershire sauce
- 2 c. low-sodium chicken broth
- 10 c. French bread, cubed, dried out overnight
- 10 slices thick-cut bacon, cooked, drained, and chopped, divided
- 1 c. shredded mild cheddar cheese, divided
- 1 Tbsp. fresh thyme, chopped and divided
- 2 tsp. fresh sage, chopped
1. Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray, then set aside.
2. Melt butter in a skillet over medium heat. Add celery and onions and season with salt and pepper, to taste. Cook for 6-8 minutes or until veggies are tender. Add beer to skillet and bring to a simmer. Cook for 2-4 minutes, stirring occasionally, or until liquid is reduced by 1/2 and an opaque golden color. Remove skillet from heat.
3. In a small bowl, whisk eggs until well beaten, then pour in Worcestershire sauce and chicken broth. Stir until mixed, then set aside.
4. In a large mixing bowl, add French bread, 1/2 of the bacon, 1/2 cup mild cheddar, 1/2 tablespoon thyme, and sage, then toss to mix. Pour beer buttery veggies and chicken broth mixture in the bowl and then gently mix until bread is thoroughly saturated.
5. Pour stuffing in prepared baking dish and gently smooth into an even layer. Garnish the top of the stuffing with the remaining bacon, mild cheddar, and thyme.
6. Cover baking dish with aluminum foil and cook for 40 minutes. Remove foil and bake for another 20-30 minutes or until the top of stuffing is lightly crisp and golden brown.
Yields 8 servings
Eat, Bork, & Be Merry!