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A little out there—in the best way. This buffalo cheddar stuffing brings beer bread cubes, a hit of Frank’s heat, and crispy bacon together for a side that finally gets some love on the table.
It’s cheesy, lightly spicy, and golden on top with pockets of blue cheese. If your crew usually skips stuffing, this might be the one that changes their minds.
Why This Works
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Beer bread base = sturdy, flavorful cubes that soak up buffalo-butter without going mushy.
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Frank’s + cheddar + bacon = familiar “game day” flavors…in stuffing form.
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Blue cheese finish = creamy, tangy pops to balance the heat.
My family does not really like stuffing. Every year I try to make a new version, but still no one goes for it. All they want is the turkey, gravy, buttery mashed potatoes and buttered rolls. Take note that there is not an ounce of color on that plate? Brothers.
At least mom, dad and I go for the sweet potatoes. Plus, dad and I are all about the roasted veggies and cranberry sauce, but still no one wants the the stuffing. I really do not get why. I mean I have made spicy sausage, chorizo and cheesy stuffing. I have tried cornbread, ciabatta and sourdough bread. Nothing. No one wants it.
Until now.
The secret to my family’s stomach?
Buffalo sauce. Just put it on pretty much anything and they will eat it. Alright, not anything. No one but my dad and I would touch fish, and the boys are pretty picky, but come on, this is beer bread, buffalo sauce and bacon. These are their kind of foods.
Anyway, what I am trying to say is, everyone loved this stuffing.
And the cheesy beer bread is SO good with the buffalo sauce and bacon. Oh, and you will notice that I left the chicken out of this. I just did not feel it needed it. I mean isn’t stuffing supposed to be served with poultry? But hey, if you want to throw in some shredded or chopped chicken go right ahead!
FAQ:
Can I assemble this the day before?
Yes. Assemble through step 5, cover, and refrigerate. Add a splash of broth if the top looks dry before baking and watch for that “set with slight jiggle” cue.
What beer is best for the bread?
A neutral lager or light ale keeps the flavor balanced. Darker beers work but will add sweetness and a deeper, malty note.
How spicy is this stuffing?
With Frank’s, it’s medium and crowd-friendly. For less heat, reduce the hot sauce and pass extra at the table.
Can I skip the blue cheese (or the bacon)?
Totally. The stuffing is still cheesy and flavorful with cheddar alone; without bacon it’s richer-veg forward—add a pinch more salt to taste.
Buffalo Cheddar Beer Bread and Bacon Stuffing
Servings: 12 servings
Calories Per Serving: 385 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cheddar Beer Bread
- 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
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 9x5 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 9x13 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!
This post was originally published on November 24, 2013
I just commented on your croissant mushroom stuffing but now I want to make this dressing too! Do you think it would dry out too much if I made stuffing muffins instead of 9×13 pan.
I think that sounds like a fun idea, Karen! Let me know if you give this recipe a try!