16 oz Stale bagels; in 1" cubes
2 Ribs celery; chopped
1 lg Onion; chopped
6 tb Butter; diced
1 c Stale beer
1 lb Bacon; cooked, crumbled
1 tb + 1 1/2 ts minced fresh
- thyme
+=OR=+
1 1/2 ts Dried thyme
Salt & pepper
1 c Chicken or pork stock
1 lg Egg
12 oz Cheddar cheese; shredded
Set oven @ 350ºF/175ºC.
Place bread in a single layer on two rimmed baking
sheets. Bake for 15-20 minutes or until toasted, turning
once. Cool completely on a wire rack.
Saute celery and onion in butter in a large skillet over
medium-high heat for 6-8 minutes or until tender. Reduce
heat to medium; pour in beer. Bring to a boil; cook and
stir for 2-4 minutes or until liquid is reduced to 1/2
cup. Remove from the heat. Stir in bacon and thyme.
Season with salt and pepper to taste.
Whisk stock and egg in a large bowl. Add bread cubes and
bacon mixture; toss until well coated. Fold in shredded
cheddar.
Spoon into a greased 2 quart baking dish. Bake, covered,
for 30 minutes. Uncover; bake for 15-20 minutes longer
or until top is golden brown.
Or use to stuff butterfly pork chops.
Stuffs 8 chops nicely. Leftover stuffing may be baked
and served with a nice gravy as a side dish at another
meal.
Uncle Dirty Dave's Kitchen
MMMMM
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