MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon-Cheddar Stuffing
 Categories: Breads, Pork, Vegetables, Herbs, Cheese
      Yield: 8 Servings
 
     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 @ 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 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
 
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