Beer and Bacon Stuffing Muffins

Servings: 10 Foodies

Beer. Bacon. Cheese. Stuffing. These Stuffing Muffins are PACKED with flavor for all of your Thanksgiving and Tailgating needs!

  • Prep Time

    10 minutes

  • Cook Time

    30 minutes

  • Total Time (with rest)


The How To:


  • 1 French Loaf (~2 feet. Sliced and cubed)
  • 1/2 lb. Bacon (chopped)
  • 8 oz. Sharp Cheddar (shredded, split)
  • 4 Celery Stalks (chopped)
  • 1 Red Onion (fine chop)
  • 3 Garlic Cloves (minced)
  • 1/2 c. Wheat Beer
  • 2 c. Chicken Stock
  • 2 Eggs (whole)
  • 2 tbsp. Yardbird Poultry Seasoning
  • 2 tbsp. Butter
  • 1 tbsp. Bacon Fat


  1. Preheat oven to 350F. Place pan onto burner turned to medium. Chop Bacon into pan. Cook until almost done (not completely brown and crispy). Reserve fat.
  2. Take on pan off and place pot on. Add Bacon fat and Butter into pot. Once bubbling, add Celery, Red Onion, and Garlic.
  3. Once fragrant, add Beer and Chicken Stock. Bring to simmer and simmer for 5 minutes. Set aside.
  4. In mixing bowl, add cubed Bread. Pour Eggs, Yardbird, 2/3 c. Cheese, and Bacon onto Bread. Mix bowl and add Chicken Stock.
    Spray/Oil muffin tins. Add Stuffing to pan and top with Cheese. Place into oven. Bake at 350F for 30 minutes.
  5. Pull and top with Cranberry Sauce!


Common Questions