Wednesday, November 1, 2017

Bacon Beer Cheese Stuffing (With Video)

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.

http://www.theslowroasteditalian.com/2017/10/bacon-beer-cheese-stuffing-recipe.html


When it comes to comforting side dishes, this Bacon Beer Cheese Stuffing hits all the marks. And by marks, I mean the three crucial flavor profiles that simply make any dish better.

First, there’s the bacon. Because, well… bacon. I don’t think I really need to sell you on the deliciousness of bacon, but if I do, just imagine everything amazing about savory meats in the form of a crispy culinary treat. It just makes everything better, and there’s a hefty portion of it in this stuffing.

Then, there’s the beer. Beer has a way of adding a ton of depth to the flavor of a recipe, and especially when used in conjunction with meats like bacon. Even if you’re not a fan of drinking beer you may love it’s when cooked with the right ingredients. I opted to use Blue Moon in this recipe, and the hints of citrus really made the flavor pop.

And, finally, there’s the cheese. I don’t know about you, but I’m always looking for new ways to add cheese to my life, and what better way is there than baking it in a dish that’s 90% French bread?

I certainly can’t think of any!



All fangirl-fawning over the ingredients aside, I must admit that this stuffing recipe surprised me with how good it was. I grew up enjoying the more “traditional” forms of stuffing, which usually meant a lot of bread with a little bit of seasoning. And don’t get me wrong – there’s absolutely nothing wrong with that. Classics are classics for a reason. Stuffing doesn’t have to be a wallop of flavor for it to still be good.

This recipe may be a bit more time-intensive (due to cooking up all that amazing bacon) but since you don’t use the bacon grease in this recipe, you can also opt to use pre-cooked bacon. I know not everyone is a fan, but it can be a great alternative in a pinch. I’ve used pre-cooked bacon in many baked dishes and still loved them just as much.



So if you’re ready to take your side dish game to the next level for your next dinner, holiday, or rainy Sunday, this stuffing is more than worth a walk on the wilder side.

We are talking bacon, beer, and cheese, after all.

How can you go wrong with that?

Enjoy!

With love from our simple kitchen to yours. 

Do you  love TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!


https://theslowroasteditalian-printablerecipe.blogspot.com/2017/10/bacon-beer-cheese-stuffing.html


Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram❤  

Check out more of our favorite Thanksgiving recipes:  Click on the image or the bold recipe title and it will open each one in a new tab!!!


http://www.theslowroasteditalian.com/2014/11/best-ever-slow-cooker-creamed-corn-recipe.html

Best Ever Slow Cooker Creamed Corn recipe doesn't get much easier. Simply toss 6 ingredients into the slow cooker or crockpot and a few hours later you have the silkiest, creamiest most divine creamed corn you have ever eaten.


 Slow Cooker Cheesy Bacon Potato Casserole
Slow Cooker Cheesy Bacon Potato Casserole is your cheesy potato bake kicked up about 12 notches and slow cooked. With an incredible cheese sauce that comes together with 3 cheeses and bacon it will blow your mind. Rich, creamy and loaded with with all of your favorite flavors, this recipe is a must have on your Thanksgiving table!

http://www.theslowroasteditalian.com/2013/11/sweet-potato-casserole-boston-market-copycat-recipe.html


Boston Market Copycat Sweet Potato Casserole, is one for your recipe book!  Rich sweet potatoes covered in marshmallow and brown sugar streusel topping are a side dish to remember.
=================================================================  
See how easy this Bacon Beer Cheese Stuffing is to make. Watch the video!!! 


Bacon Beer Cheese Stuffing
SERVES 8  |  PREP TIME 15 Min  |  COOK TIME 70 Min

3/4 cup butter
2 stalks celery, chopped (roughly 1/2 cup)
1 large sweet onion, chopped (roughly 1/2 cup)
1 pinch salt
1 pinch pepper
1/2 cup beer (such as Blue Moon)
2 large eggs
1 teaspoon Worcestershire sauce
2 cups low-sodium chicken broth
10 cups French bread, cubed, dried out overnight
10 slices thick-cut bacon, cooked, drained, and chopped, divided
1 cup shredded mild cheddar cheese, divided
1 tablespoon fresh thyme, chopped and divided
2 teaspoons fresh sage, chopped

INSTRUCTIONS
Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray, then set aside.

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.

In a small bowl, whisk eggs until well beaten, then pour in Worcestershire sauce and chicken broth. Stir until mixed, then set aside.

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.

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.

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.

Serve Bacon Beer Cheese Stuffing immediately.
Recipe developed by Chrisy Elliott for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.


http://bit.ly/2zSvrn6




Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

2 comments:

  1. This looks amazing! I try to prep as much as I can the day before Thanksgiving and then cook the day of; do you think it would be ok to prep, cover, keep in the fridge overnight and then cook the next day? Or is it better all at once?

    ReplyDelete
    Replies
    1. Absolutely. What I do is cover it in foil and refrigerate it overnight. I take it out of the fridge in the morning and let it sit on the counter for 30 minutes to an hour to take the chill off and then pop it in the preheated oven.

      Enjoy and let us know how it goes!

      Delete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤