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 Fresh thyme; + 1-1/2 ts,
- minced -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 @ 350 F/175 C.
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 qt 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.
