Bacon and White Cheddar Stuffing

Photography By Kathryn Brass-Piper | November 01, 2013


Heat oven to 375°. In a large skillet, cook bacon until crispy over medium-low heat. Transfer bacon to a plate, keeping fat in skillet. Add 2 tablespoons butter to skillet and melt over medium heat. Add onion, celery, and garlic; cook, stirring, until softened. Transfer mixture to large bowl. Add reserved bacon, challah, eggs, and stock, ½ cup at a time, until mixture is moistened but not wet. Add 1 cup cheese, thyme, and season with salt and pepper. Transfer mixture to buttered baking dish and dot with remaining butter. Cover with foil and bake for 30 minutes. Uncover, top with remaining cheese and bake until browned slightly, about 15 minutes. Remove from oven and allow to cool slightly. Open mouth and take a bite.

Courtesy of Indigenous: 239 S Links Ave, Sarasota; 941-706-4740;


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  • ½ pound bacon, chopped
  • 4 tablespoons butter, divided
  • 1½ cups finely chopped onion
  • 1½ cups finely chopped celery
  • 1 tablespoon minced garlic
  • 6 cups toasted challah, cut into ½-inch cubes
  • 2 large eggs, beaten
  • 2 cups turkey or chicken stock
  • 2 cups grated white cheddar cheese, divided
  • 1 teaspoon chopped fresh thyme, plus more for garnish
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