Beer Battered Cheese Stuffing, my fat families favorite dish

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🎶 Hello carbs, my old friend 🎶
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/)
MY RECIPE:
INGREDIENTS
– 4 tbsp. unsalted butter, cut into 1/2″ pieces, plus more for baking dish
– 12 slices bacon (aka a whole package depending where you buy)
– half a pound of breakfast sausage
– 1.5 large onion, finely chopped (we use the rest for other meals)
– 4 stalks celery, finely chopped
– kosher salt
– Freshly ground black pepper
– 1 whole medium-bodied beer, such as IPA (personally use DogFishHead 60 minute and it works great!)
– 10 c. cubed French bread, dried overnight (from 1 lb. loaf) (basically 1 whole stick)
– 4C. Just use the mixed bag of cheeses (3 cheeses I believe)
– 1 tbsp. Thyme
– 2 c. low-sodium chicken broth (LOW SODIUM IS A MUST!! first time I did it with regular and basically it was extremely salty)
– 1 tsp. Worcestershire sauce
– 3 large eggs, beaten
– Chopped fresh chives, for garnish (optional)
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. Do the sausage for about 3 minutes)
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/)