Beer, Cheese and Bacon Stuffing Muffins

Recipe by April, Food n’ Focus

Prep Time
2 hr 20 min
Total Time
2 hr 50 min
Gluten Free

This recipe is made with Jones Hickory Smoked Dry Aged Bacon.

For the Wisconsinite in all of us, this stuffing recipe packs Bacon Beer Cheese Bread into muffin tins for a stuffing alternative we can’t get enough of.

Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

For the Bacon Beer Cheese Bread:

3 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 slices Jones Dairy Farm Dry Aged Bacon, cooked and chopped
4 ounces sharp Wisconsin cheddar cheese, shredded
1 (12 oz) bottle New Glarus Spotted Cow beer
6 tablespoons butter, divided and melted

For the Stuffing Muffins:

2 ribs celery, chopped
1 medium onion, diced
1/2 cup minced parsley
2 tablespoons minced chives
1 teaspoon minced thyme
1 1/2 teaspoons salt
1/2 teaspoon fresh cracked pepper
2 eggs, well beaten
1 – 1 1/2 cups vegetable stock

For the Bacon Beer Cheese Bread:

Preheat oven to 350˚F. Grease 9×5-inch loaf pan and line with parchment paper; set aside.

In large bowl, whisk together flour, sugar, baking powder and salt. With wooden spoon, stir in bacon and cheese until evenly distributed. Add beer and stir until evenly moistened.

Pour 4 tablespoons of melted butter into bottom of prepared loaf pan; spoon batter on top. Drizzle remaining butter evenly over top of batter.
Bake until toothpick inserted into middle comes out clean, 50 to 60 minutes. Remove from oven and allow to cool completely before cubing for stuffing.

For the Stuffing Muffins:

Preheat oven to 400°F. Brush wells of muffin tins with melted butter.

Carefully cut loaf of Bacon Beer Cheese Bread into 1/2-inch cubes. Spread bread cubes onto two half sheet pans in an even layer. Bake for 5 to 10 minutes, stirring once, or until crisp and light golden brown. Reduce oven temperature to 300°F.

Add butter to large skillet over medium-high heat. Add onion and celery. Cook, stirring occasionally, until tender, about 5 minutes. Remove skillet from heat and stir in parsley, chives, thyme, salt and pepper.

Add onion and celery mixture and bread cubes to large bowl; combine. Add eggs and stock; toss until well combined.

Spoon stuffing into muffin tins, mounding it at the top. Pack stuffing in tight so muffins won’t fall apart.

Bake for 25-30 minutes, or until tops are browned. Allow to cool in muffin tins for 5 minutes. To remove, run a butter knife around edge of each muffin, using it to help pop muffins out of tin. Serve warm.