Wednesday, November 1, 2017

Beer Cheese Bacon Stuffing Casserole + Video

This stuffing casserole is spiked with citrus beer and loaded with bacon and cheese. Make this recipe for a unique twist on the classic dish!
titled image of beer cheese bacon stuffing casserole

The flavors in this beer and bacon stuffing will kick your side dish game to the next level!

If you’d prefer a more traditional flavor, my Classic Slow Cooker Stuffing is the one for you. Just prep the ingredients and toss them all in the crockpot to finish. Plus, it frees up your oven for other side dishes!

Sausage Cranberry Apple Stuffing is bursting with all your favorite fall flavors and looks gorgeous on your holiday table.

For something a little different, try my Sausage Cornbread Stuffing. The texture is more crumbly, but it’s just as savory and delicious!

serving spoon in a dish of turkey dressing

Tips For Making Stuffing Casserole

  • How To Dry Out French Bread
Using stale, dried-out bread is crucial to a good stuffing. It not only gives the dish structure, but it absorbs all of the flavors so much better.

If you have the time, leave the bread out on the counter for a few days to dry it out. You can leave the loaf whole or cube it first, depending on your preference.

However, you’ll get the best results from using the oven. Cube the bread, spread it out on a baking sheet, and place in the oven at 275F until dried out. 

It should take about 45 minutes, and be sure to toss the cubes occasionally so it dries evenly.
Then, just let it cool and bag it up until you’re ready to use!

  • Shred the cheese by hand
Even though pre-bagged shreds are more convenient and time-saving, they just don’t melt the same way as freshly grated cheese.

That’s because a preservative is added to prevent the shreds from clumping together. However, this also gives the cheese a waxy texture and makes it harder to melt. 

Do yourself a favor and grab a fresh block instead!

  • Make The Bacon In Advance
You can cook the bacon in the oven the day before to save time on cooking day. Let it cool completely, chop it up, and keep it in the refrigerator in a sealed container. Then, just pull it out when you’re ready to use it!

Or, make the bacon fresh while you’re prepping the other ingredients so everything is ready around the same time.

overhead image: bacon stuffing made with beer cheese and French bread

Beer Cheese Bacon Stuffing Recipe Video

To see us make the recipe from start to finish, watch the video at the top of this post.

Kitchen Tools You Will Need
  • Large Skillet - A wide skillet works best, ideally more than 15 inches in diameter.
  • Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
  • Box Grater - As much as I love buying shredded cheese because I'm lazy, freshly grated cheese melts down so much better.
  • 9x13 Baking Dish - This set is one of my favorites! The 9x13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.

Storage and Reheating

Keep covered or transfer to a sealed container and refrigerate for 3 to 4 days.

Reheat in the microwave or oven, adding more broth as needed for moisture.

What beer should I use for this stuffing casserole?

I like to use Blue Moon because it has a lighter, citrusy flavor. Any pale ale, including IPA or Hefeweizen, would taste great.

Feel free to grab a bottle of your favorite or use what you have on hand. Just stay away from anything too dark, like stouts, or that’s all you’ll taste in the stuffing.

Can I prep this the night before and bake it the next day?
Absolutely. Simply cover the pan in foil and refrigerate it overnight.

The next day, take it out of the fridge and let it sit on the counter for 30 minutes to an hour to take the chill off. 

You can do this while you’re preheating the oven. Then, bake as directed and enjoy!


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close up image of cheesy bacon casserole in white baking dish

Yield: 8

Beer Cheese Bacon Stuffing Casserole

This stuffing casserole is spiked with citrus beer and loaded with bacon and cheese. Make this recipe for a unique twist on the classic dish!

prep time: 15 mins  cook time: 70 mins  total time: 85 mins

  • 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
  1. Preheat oven to 350 degrees F. Spray a 9x13 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.
  7. Serve Bacon Beer Cheese Stuffing immediately.

This recipe post was originally published on November 8, 2017.  The content was updated on October 30, 2020

titled image for Pinterest (and shown): Beer Cheese Bacon Stuffing Casserole


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  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?

    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!

  2. Let the bacon cook in the oven while you prep the rest.

  3. roughly how many people will this feed? Im on a limited budget and i need it to be enough to feed at least 15 people as a side.

  4. My husband and I love sage dressing. How much dried sage would you recommend we use?

  5. Can you stuff this in your turkey?


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