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 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.

  Uncle Dirty Dave's Kitchen

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