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 using day old thick white bread and adding some crushed red pepper flakes.
Course: Side Dish
Keyword: cheesebread, hot and spicy cheesebread, stuffing, thanksgiving
Author: Hip Foodie Mom
8 to 10cupsStella’s Hot & Spicy Cheesy Bread or day old breadcut into 1-inch cubes
1lb.16 oz. Jones Dairy Farm Cherrywood Smoked Sliced baconor Italian sausage
1medium to largeoniondiced
1cup (4 ribs)celerydiced
1tablespoonolive oil extra virgin
1 to 2clovesgarlicminced
Kosher salt and pepper to taste
1/4 to 1/2 cupchicken stock+ more if needed
2heaping teaspoonsfresh tarragonfinely diced
2 to 2 ½cupsWisconsin cheddar cheesefreshly grated
1 to 2teaspoonsred chili pepper flakesoptional
Preheat oven to 350˚F. Arrange bread cubes on rimmed baking sheet and toast until lightly golden and crispy, for about 20 minutes. Remove from oven and let cool.
Using large non-stick pan or skillet, cook bacon slices (or sausage) in batches until crispy, about 8 to 10 minutes, placing cooked bacon on a paper towel lined plate. Crumble or chop bacon into bits.
Discard only 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. Feel free to add the olive oil if you need it. Add garlic, mix together and let cook for about 1 minute. Season with salt and pepper. Remove from heat.
Using large mixing bowl, combine the bread cubes, bacon bits or crumbled sausage, eggs, 1/4 cup chicken stock (plus more if needed*), parsley, tarragon, freshly grated cheese and red pepper flakes. Mix to combine; add the cooked onion and mushroom mixture and mix together again. 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!
*I only add a 1/4 cup of chicken stock because the mushrooms release water and the onion/celery/mushroom mixture will have some liquid but feel free to add a little more chicken stock if you need it.