Stuffing; an ESSENTIAL part of any successful Thanksgiving spread. Whether you add sausage, cook the stuffing in the bird, cube the bread or tear it - we can all agree that stuffing is a delicious and very necessary side when it comes to Thanksgiving dinner. So of course, we had to add beer and take traditional stuffing to a whole new level of deliciousness…
Surprise, surprise, add rich bacon, our hoppy West Coast IPA and sharp cheddar to this already delicious dish and it is DAMN good. While traditional stuffing needs gravy, turkey and cranberry sauce, our Bacon IPA Cheese Stuffing stands on its own. Serve this dish up this weekend and your guests will surely be giving thanks to you and this delicious dish.
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
1 tbsp. fresh thyme leaves
2 cups chicken broth
1 tsp. Worcestershire sauce
2 large eggs, beaten
Fresh chopped parsley, for garnish
DIRECTIONS:
Preheat 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
Add 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 the 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
Add broth, Worcestershire, and eggs and toss to combine
Scatter stuffing with remaining 1/3 cup cheddar cheese and cooked bacon and cover with foil. Bake until a knife inserted into centre comes out warm, about 45 minutes.
Let rest 10 minutes, then garnish with parsley before serving. Enjoy!
