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Roundup Recipes: Buffalo Cheddar Beer Bread and Bacon Stuffing

Roundup Recipes is a new weekly look at recipes from our local viewers. The feature will be completely reader submitted. Everyone loves food and Millions take pride in it from a family of one to a large family of craziness. Roundup Recipes will give local people the opportunity to share their family favorites with readers of the Roundup. Thanksgiving is around the corner, so we picked an amazing side dish for the Holiday to start with. You can send your recipes to be considered here. Please send a picture to photos@bristolroundup.com. Your name and the recipe name will be given full credit. 

Buffalo Cheddar Beer Bread and Bacon Stuffing

Look, if there’s one thing to spend a lot of time cooking on Thanksgiving (other than the turkey), it has to be the stuffing.

And this Buffalo cheddar beer bread and bacon stuffing takes the cake.

The Details:

Prep time 20 minutes
Cook time 1 hour 15 minutes
Total time 2 hours 30 minutes
The Ingredients:
  • 3 cups flour
  • 1/4 cup packed brown sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 (12 ounce) beer
  • 1/2 cup sharp cheddar cheese shredded
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 1/4 teaspoon dried chives
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

The Stuffing:

  • 1 onion diced
  • 2 large carrots peeled and diced
  • 2 cloves garlic minced or grated
  • 10 tablespoons butter divided
  • 1 1/4 cups hot sauce I use Franks Red Hot
  • 3 cup chicken broth or veggie broth
  • 2 eggs
  • 1/2 teaspoons seasoned salt
  • 8 sliced cooked thick cut bacon crumbled (optional)
  • 4 ounces blue cheese crumbled
  • fresh cilantro chopped for garnish
  • 4 green onions chopped, for garnish

Instructions

  • To make the beer bread. Preheat the oven to 375 degrees F. Spray a 9×5 loaf pan with nonstick spray.
  • Add the flour, brown sugar, baking powder and a pinch of salt to a mixing bowl. Pour in the beer and stir with a mixing spoon until just combined. Fold in the shredded cheddar cheese. Pour the batter into the loaf pan. Bake for 45-55 minutes or until the top of the bread is lightly browned and the middle is set. Let the bread cool 30 minutes to an hour, In a small bowl combine the parsley, dill, chives, pepper and salt. Cut the bread into one inch cubes. Place the cubes on a lightly greased baking sheet and very lightly and carefully sprinkle/toss with the herbs. Place in the oven and toast the bread for 8-10 minutes. You want the bread to get sort of stale and a little golden brown around the edges. Remove and allow the bread to cool and then place the bread in a very large bowl.
  • To make the stuffing. Grease a 9×13 inch baking dish (something a little larger or smaller also will work) Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the onions, carrots and garlic. Saute until the onions are very tender, about 12 minutes. Remove from the heat and place in the bowl with the bread.
  • Melt the remaining 8 tablespoons butter in the microwave and add the melted butter to a clean large bowl. To the butter add the hot sauce, chicken, broth, eggs and seasoned salt. Whisk to combine and then pour the mixture over the bread cubes and gently toss to coat. Transfer to the prepared baking dish and bake 35-45 minutes or until just golden on top. Remove and top the stuffing with crumbled bacon, blue cheese, cilantro (or parsley) and green onions. Serve!

And we are now stuffing people!

Once again, Roundup Recipes is a new weekly look at recipes from our local readers. The feature will be completely reader submitted. Everyone loves food and Millions take pride in it from a family of one to a large family of craziness. Roundup Recipes will give local people the opportunity to share their family favorites with readers of the Roundup. You can send your recipes to be considered here. Please send a picture to photos@bristolroundup.com. Your name and the recipe name will be given full credit. 

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