Hot and Spicy Cheesebread Stuffing with Bacon

SERVINGS

8-10

PREP TIME

25 min

TOTAL TIME

60 min

GLUTEN FREE

NO



This spicy stuffing recipe uses Madison, Wisconsin’s favorite cheesy bread for its base. Jones bacon and grated cheddar complete this fiery side dish.


 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices

ingredients
8-9 cups Stella’s Hot & Spicy Cheesy Bread, cut into 1-inch cubes
1 (16 oz.) package Jones Dairy Farm Dry Aged Bacon
1 medium onion, peeled and diced
1 cup celery, diced
16 ounces 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
2-2 1/2 cups Wisconsin cheddar cheese, freshly grated
1 teaspoon red pepper flakes (optional)

Note: This recipe works best with day old Stella’s Hot & Spicy Cheesy Bread.
DIRECTIONS
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. 
 

Ingredients

Directions

8-9 cups Stella’s Hot & Spicy Cheesy Bread, cut into 1-inch cubes
1 (16 oz.) package Jones Dairy Farm Dry Aged Bacon
1 medium onion, peeled and diced
1 cup celery, diced
16 ounces 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
2-2 1/2 cups Wisconsin cheddar cheese, freshly grated
1 teaspoon red pepper flakes (optional)

Note: This recipe works best with day old Stella’s Hot & Spicy Cheesy Bread.
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.