Cheesy Bacon Stuffing is spiked with citrus beer, crispy bacon, and lots of ooey, gooey cheddar cheese. This stuffing casserole recipe will add a unique twist to your classic holiday side dish!
Cheesy Bacon Stuffing
The flavors in this stuffing casserole will kick your side dish game to the next level!
If you’d prefer a more traditional flavor, my classic Crockpot Stuffing is the one for you. Just prep the ingredients and toss them all in the slow cooker to finish. Plus, it frees up your oven for other side dishes!
For something a little different, try Sausage Cornbread Stuffing. The texture is more crumbly than a bread stuffing, but it’s just as savory and delicious!
Be sure to watch the video to see how to make bacon stuffing from start to finish! Look for the video in the recipe card, at the bottom of this post.
Notes for the Best Stuffing Casserole
- Use day-old (stale) bread.
Using stale, dried-out bread is crucial to any good Thanksgiving dressing. Not only does it give the dish structure, but it also absorbs the flavors so much better.
You can leave the loaf whole, or cut it into cubes first, whichever you prefer. Either way, you’ll have the best results if you use the oven to dry out the bread. Another option is, if you have the time, leave the bread out on the counter for a few days to dry it out.
How To Dry Bread in the Oven
- Cut the bread into cubes.
- Spread the cubes out on a baking sheet, and bake it in a 275°F. oven for about 45 minutes, or until it dries out. Be sure to toss the bread cubes occasionally so everything dries evenly.
- Remove the pan from the oven and let the stuffing cubes cool. Then, bag it up until you’re ready to use!
- Shred the cheese by hand.
Pre-shredded cheese is more convenient and time-saving, but I don’t think it melts the same. Besides, the flavor doesn’t compare to freshly grated cheese.
Do yourself a favor and grab a fresh block of cheese instead!
- Make The Bacon In Advance
If you want to save some time, bake bacon in the oven the day before you plan to assemble the bacon stuffing. Let it cool completely, chop it up, and store it in the refrigerator in a sealed container. Then, just pull it out when you’re ready to use it!
Another option is to air fry the bacon, or pan fry it while you’re prepping the other ingredients. This way, everything is ready around the same time.
Storage and Reheating
Keep any leftover stuffing casserole covered with aluminum foil, or transfer the contents to a sealed container. In the refrigerator, leftovers will keep for 3 to 4 days.
Reheat in the microwave or your oven. If it seems too dry, add a bit of broth (or more beer!) as needed to increase the moisture.
Cheesy Bacon Stuffing FAQ
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 stuffing casserole the night before and bake it the next day?
Absolutely! Simply prep it in the dish, then cover it with 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!
With love, from our simple kitchen to yours.
Other Delicious Beer Cheese Recipes
Beer Cheese Bacon Stuffing + Video
- 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
- Preheat oven to 350 degrees F. Spray a 9×13 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2017. Last updated August 2022.
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.