Dress Up Boring Thanksgiving Dishes with Bacon

Bacon Beer Cheese Stuffing

• 16 oz. pretzel bread, cut into 1 inch cubes (9-10 cups)
• 2 celery ribs, chopped
• 1 large onion, chopped 
• 6 Tbsp. butter, cubed
• 1 c. beer
• 1 lb. Bierman Bacon - Original Tidbits, cooked and crumbled
• 1 Tbsp. + 1 ½ tsp. minced thyme
• Salt and pepper to taste
• 1 c. chicken broth
• 1 large egg
• 12 oz. beer 
• Cheddar cheese, shredded (3 c.)

Directions

1. Heat oven to 350°F. 
2. Place bread in one layer on a 2 rimmed baking sheets. Bake for 15-20 minutes or until toasted, turning once. Cool completely. 
3. Saute onion and celery in butter in a large skillet over medium-high heat until tender or for 6-8 minutes. 
4. Reduce heat to medium and pour in beer and bring to a boil. Cook and stir for 2-4 minutes or until liquid is reduced to 1/2 cup. 
5. Remove from the heat. Stir in bacon and thyme. Season with salt and pepper to taste.
6. Whisk chicken broth and egg in a large bowl. Add bread cubes and bacon mixture; toss until well coated. Fold in cheddar. Spoon stuffing into a greased 2-quart baking dish. 
7. Bake, covered, for 30 minutes. Uncover; bake for 15-20 minutes longer or until top is golden brown.

Source

Bacon Wrapped Asparagus

• 1.5 lbs. Asparagus spears 
• Extra virgin olive oil, for drizzling
• Black pepper
• 4 slices Cracked Pepper Bierman Bacon

Directions - 4 servings

1. Heat oven to 400°F. 
2. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. 
3. Count the spears. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
4. Place bundles on slotted broiler pan. Bake 12 minutes.

Source

Cheddar Bacon Mashed Potatoes

• 2 lbs. small potatoes
• 1 c. milk
• ½ stick butter
• 1 c. cheddar cheese
• ½ package Original Bierman Bacon, crumbled

Directions - 4 servings

1. Simmer potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. 
2. Heat milk with butter. 
3. Mash the potatoes with the hot milk and stir in cheddar. 
4. Top with crumbled cooked bacon.