This may not be Grandma’s dressing, but it sure is good!
Butter for greasing dish
8 slices bacon
1 large onion, chopped
4 stalks celery, chopped finely
Kosher salt and fresh pepper
1/2 c medium bodied beer, IPA
10 cups cubed French bread, dried out
1 c shredded cheddar cheese, divided
1 T fresh rhyme leaves or 1 t dried or to taste
2 c chicken broth (I use Better than Bouillion)
1 t Worcestershire sauce
2 large eggs, beaten
Parsley, for garnish
Preheat oven to 425 and grease your choice of baking dish. (See notes.)
In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain, then break into pieces.
Add onion and celery to bacon fat and season with salt and pepper. Cook until soft, about 5 minutes.
Add beer and simmer, scraping up browned bits from bottom of pan, until almost evaporated, about 2 minutes.
Add bread, 2/3 c of cheddar, thyme and half of cooked bacon and toss to combine.
Add broth, Worcestershire and eggs and toss to combine.
Place stuffing in baking dish and sprinkle with reserved cheese and the other half of bacon. Cover with foil.
Bake for 30 minutes and then uncover and bake 15 more minutes if you want crispy edges. Otherwise bake for 45 minutes covered, until a knife inserted in center comes out warm.
Let rest 10 minutes and garnish with parsley before serving.
3 quart baking dish or 13 x 9 pan is required. I prefer the 13 x 9 because it gives me more crispy edges, but it is up to you!
Use your favorite bread. I used a hearty sourdough though French bread or cornbread would work, too. Just make sure you dry it our overnight.
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