Beer Cheese Stuffing

• Meat

  • 8 slices Bacon

• Produce

  • 4 stalks Celery
  • 1 Chives, Fresh
  • 1 Onion, large
  • 1 tbsp Thyme, fresh leaves

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 2 cup Chicken broth, low-sodium

• Condiments

  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Bread & Baked Goods

  • 10 cup French bread

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Cheddar, sharp white grated

• Beer, Wine & Liquor

  • 1/2 cup Bodied beer, medium

Found on delish.com

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. cubed French bread, dried overnight (from 1 lb. loaf)
• 1 c. sharp white cheddar, grated
• 1 tbsp. fresh thyme leaves
• 2 c. low-sodium chicken broth
• 1 tsp. Worcestershire sauce
• 2 large eggs, beaten
• Chopped fresh chives, for garnish

Directions

• 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.