Cheddar, Bacon, and Beer Stuffing - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Dawn Perry
Beer nicely cuts the richness of the bacon and cheddar in this stuffing recipe.
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. torn challah, dried overnight (from 1 lb. loaf)
- 1 tsp. fresh thyme leaves
- 8 oz. sharp white cheddar, grated
- 2 large eggs
- 1 tsp. Worcestershire sauce
- 3 c. low-sodium chicken or vegetable broth
Instructions
- Preheat oven to 350 degrees F. Butter a 3-quart baking dish and set aside.
- In a large skillet over medium heat, cook bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate. Let cool, then break into bite-size pieces. 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. Add beer and simmer, scraping up any brown bits, until almost evaporated, about 2 minutes. Scrape vegetable mixture into a large bowl. Add challah, thyme, 2/3 of cheddar and 1/2 of bacon; toss to combine.
- In a separate medium bowl, whisk together eggs, Worcestershire, and 2 cups broth. Pour over challah mixture and toss until evenly moistened, adding more broth 1/4 cup at a time until croissant pieces seem hydrated (you might not use it all).
- Transfer mixture to prepared baking dish and dot top with butter. Scatter with remaining bacon and sprinkle with remaining cheddar. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425 degrees F and continue to bake until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.
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