Totally_Not_NSA_Nope: No one else in my family would eat this but me, so guess what I’m making for Thanksgiving?
drewbehm: I was looking for a more convenient way to eat my beer, cheese, and bread…. All in one no doubt !!
fish-fingered: I make this every night but without the bacon, cheese, bread etc… mostly it’s just the beer on its own!
mrking944: Times have been tough for me, I work the overnight shift and before tonight’s shift I was delivering for postmates. Haven’t ate since yesterday afternoon, delivered peoples delicious food, then went straight to my real job.
I am starving, I’m definitely stopping by the grocery store on my way home for these ingredients. Luckily I already have beer.
wooshock: 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
INSTRUCTIONS
1. Preheat oven to 425 degrees F and butter a 3-quart baking dish.
2. 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.
3. 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.
4. Add beer and simmer, scraping up any brown bits, until almost evaporated, about 2 minutes.
5. Add bread, 2/3 of the cheddar, thyme, and half the bacon and toss to combine.
6. Add broth, Worcestershire, and beaten eggs and toss to combine.
7. 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.
8. Let rest 10 minutes and garnish with chives before serving.
[credits to delish](http://www.delish.com/cooking/recipe-ideas/recipes/a44603/cheddar-bacon-beer-stuffing-recipe/)
Cananbaum: IIRC, because this isn’t cooked inside something, it’s dressing.
I know I know… semantics
Thirty_Helens_Agree: There’s something magical about the smell of celery and onion in bacon fat … mmmm….
I’ve had not so good results cooking with hoppy beers like Sierra Nevada Pale Ale. In my experience, I get better results with the milder beers.
panorama_change: Am I the only one that doesn’t like the soggy bread texture of stuffing?
Not saying this is a bad recipe, actually looks really fucking tasty, but I can’t get past soggy bread.
Inquisitor1119: Thank you for including the type of beer. So many recipes just say “beer.” With some recipes you can guess; I wouldn’t put my cream stouts in a cheese dip, and I wouldn’t put my boyfriend’s IPAs in a chocolate cake. But others are pretty open to interpretation. Did you use a Belgian White? A red? A porter? What, dammit?
RekSaiGod: Bacon? Check. Beer? Check. Overload of cheddar? Check. Off to the front page!
VoodooMonkiez: Does it bother anyone else when people toss in seasonings in one spot before “mixing” it in? Every time I season I spread it out over the top then mix. Tossing it on one spot then trying to mix just doesn’t spread it out.
Edit: watch as they toss in the Thyme or the egg.
MiGaddoJezus: Gross
ravajubee: Honest question- Do people really think this looks delicious? The texture of that final product looks mushy, sticky and unappetizing.
The recipe sounds incoherent, cheese over cheese over beer over bread…
I’m all for comfort food, but this isn’t even that. This is reminiscent of ‘leftover parfait’ from Malcolm in the middle.
FizzingTutelo: Beer+cheese+bacon= 🙂
JamesMcAssvoy: Just made this for the second year in a row!
shadow_wraith90: Damn this sounds fantastic!
preshred: This is cheese bread.
RajangRath: Treat yo face 2017!!
kesekimofo: This going to need a lot more bacon. Like really.
44778800: Gross
Unnormally2: Could I like, not use beer? I don’t drink, so I don’t really have any or want to buy any just to use one bottle.
junzip: How is this stuffing?
Lord_Snow77: I stopped watching at celery
hamburgular70: This looks great, but why would you not include some carrot or green pepper when you’re sauteeing the onions and celery?
CrazyTillItHurts: I like that gif. That is a nice gif.
-sexybikeman-: For the record, thats dressing not stuffing.
HardOff: I saw
>Bear cheese stuffing
And got my hopes up for seeing someone milk a bear.
CardboardCanuck: Stuff yo face
crossingtheabyss: Looks like it would be soggy.
Yournameismynametoo: Think this would be any good as breakfast potatoes? À la potatoes O’Brien style?
Substitute the bread for chopped russet potatoes, the celery for red and green peppers. And crack a couple of eggs on top at the end for good measure.
YeastySnatch: adding comment so i can come back and make it on thanksgiving
cande56755: Gmab
I_like_sillyness: Not the healthiest of foods… but I guess that’s okay.
proverbialpotato: When is the cocaine added to the bear?
feebleposition: I’m sure I’ll get downvotes, but the end result seems like it would be really dry. Maybe some gravy when it’s done?
xMonkeyyBoyyx: This looks really good and i want some but i know im too lazy to ever cook, well that and i cant cook.
dnaH_notnA: A true Wisconsin thanksgiving
JDM420BRO: No! ! !
islatigre: What kind of pan is this?
ledstone: Holy shit that looks good lol
Anivair: I feel like this would be super good with potatoes instead of bread
123qwecvb: I’ve made this loads of times hungover as shit after a heavy night. All this time I was a fucking chef. Nice. For those wondering it pairs excellently with a blue Gatorade and paracetamol.
supernovis: Where was the bacon on that bacon?
MrFahrenkite: Why the fuck are these recipes always the most unhealthy recipes of all time
servo386: The inner walls of intestine cried out in horror watching this.
BigLove69: For anyone that sees this, don’t use a cast iron pan if you’re going to fill it with liquid. It’ll probably take the non-stick seasoning off and begin to rust your pan.
speling_erors: Adding salt to those veggies might be the most redundant thing I’ve ever seen in a recipe. There’s salt in pretty much every other ingrediant, including the bacon fat used to saute the veggies.
