Cheesy Beer Bacon Stuffing Muffins

Stuffing is a must at Thanksgiving...and now, it is a fall tailgate, too! Simply add Cheese, Beer, and Bacon! Stuffing Muffin perfection is now handheld.
Ingredients:
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. TTGF Chicken Rub
2 tbsp. Butter
1 tbsp. Bacon Fat
Instructions:
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, Chicken Rub, 2/3 c. Cheese, and Bacon onto Bread. Mix bowl and add Chicken Stock.
5) Spray/Oil muffin tins. Add Stuffing to pan and top with Cheese. Place into oven. Bake at 350F for 30 minutes.
6) Pull and top with Cranberry Sauce!
7) WATCH FOOTYBALL!
Facebook: thetailgatefoodie
Insta: @thetailgatefoodie
Pinterest: The Tailgate Foodie
Twitter: @tailgate_foodie
Website: www.thetailgatefoodie.com