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Hot and Spicy Cheesebread Stuffing with Jones Bacon

Note for the cook: This recipe works best with day old Stella’s Hot & Spicy Cheesy Bread. If you can’t get your hands on some Stella’s Hot n spicy cheesy bread, I would suggest day old thick white bread and adding some crushed red pepper.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Side Dish
Servings: 8
Author: Hip Foodie Mom


  • 8 to 9 cups Stella’s Hot & Spicy Cheesy Bread cut into 1-inch cubes
  • 1 lb. 16 oz. Jones Dairy Farm Cherrywood Smoked Sliced bacon
  • 1 medium onion peeled and diced
  • 1 cup about 4 ribs celery, diced
  • 2 packages 16 oz. cremini mushrooms, diced
  • Kosher salt and pepper to taste
  • 3 large eggs beaten
  • 1/3 cup fresh parsley diced
  • 2 teaspoons fresh tarragon finely diced
  • 2 to 2 ½ cups Wisconsin cheddar cheese freshly grated
  • 1 teaspoon red chili pepper flakes; optional


  • Preheat oven to 350˚F. Arrange bread cubes on rimmed baking sheet and toast until lightly golden and crispy, about 20 minutes. Remove from oven and let cool.
  • Using large non-stick pan or skillet, cook bacon slices in batches until crispy, about 8 to 10 minutes, placing cooked bacon on paper towel lined plate. Crumble or chop bacon into bits.
  • Discard some bacon fat, leaving about 2 tablespoons in pan. Turn heat up to medium high and sauté onions, celery and mushrooms until softened, stirring occasionally, about 7 to 8 minutes. Season with salt and pepper. Remove from heat and set aside.
  • Using large mixing bowl, combine bread cubes, bacon bits, eggs, parsley, tarragon, freshly grated cheese and red pepper flakes. Mix to combine; add onion and mushroom mixture and mix. Transfer mixture to greased 9x12-inch baking dish and bake uncovered for about 30 to 35 minutes, or until browned on top and cooked through. Enjoy!