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   MSGID: 37821.fido-homecook@1:3634/12 2ba4efec   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Bacon-Cheddar Stuffing   
    Categories: Breads, Pork, Vegetables, Herbs, Cheese   
         Yield: 8 Servings   
       
        16 oz Stale bagels; in 1" cubes   
         2    Ribs celery; chopped   
         1 lg Onion; chopped   
         6 tb Butter; diced   
         1 c  Stale beer   
         1 lb Bacon; cooked, crumbled   
         1 tb + 1 1/2 ts minced fresh   
              - thyme   
              +=OR=+   
     1 1/2 ts Dried thyme   
              Salt & pepper   
         1 c  Chicken or pork stock   
         1 lg Egg   
        12 oz Cheddar cheese; shredded   
       
     Set oven @ 350ºF/175ºC.   
        
     Place bread in a single layer on two rimmed baking   
     sheets. Bake for 15-20 minutes or until toasted, turning   
     once. Cool completely on a wire rack.   
        
     Saute celery and onion in butter in a large skillet over   
     medium-high heat for 6-8 minutes or until tender. Reduce   
     heat to medium; pour in beer. Bring to a boil; cook and   
     stir for 2-4 minutes or until liquid is reduced to 1/2   
     cup. Remove from the heat. Stir in bacon and thyme.   
     Season with salt and pepper to taste.   
        
     Whisk stock and egg in a large bowl. Add bread cubes and   
     bacon mixture; toss until well coated. Fold in shredded   
     cheddar.   
        
     Spoon into a greased 2 quart baking dish. Bake, covered,   
     for 30 minutes. Uncover; bake for 15-20 minutes longer   
     or until top is golden brown.   
        
     Or use to stuff butterfly pork chops.   
        
     Stuffs 8 chops nicely. Leftover stuffing may be baked   
     and served with a nice gravy as a side dish at another   
     meal.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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