Beer, cheese, and sausage make this stuffing extra special.

Why do we add beer and cheese to stuffing?

But availability isnt the only reason for the beer in our stuffing.

Two hands holding a green casserole dish of Wisconsin-style stuffing over a yellow doily on a wooden tabletop

Simply Recipes / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood

In fact, the subtle flavor of beer pairs brilliantly with the sausage and sage flavors in stuffing.

Plus, I prefer to save the nice wine for sipping at the meal.

Choosing the Right Cheddar

Yes, theres plenty of very mild cheddar cheese coming out of Wisconsin.

Overhead view of a green casserole dish of Wisconsin-style stuffing over a yellow doily on a wooden tabletop

Simply Recipes / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood

But there are alsoaward-winning artisan cheesemakerswho produce some incredibly good aged cheddar cheese.

My family is partial toGibbsvillesharp cheddar, but any artisan aged cheddar will work.

Its just like greasing and flouring a cake pan, only with cheese!

Overhead view of a green casserole dish of Wisconsin-style stuffing with a serving spoon over a yellow doily on a wooden tabletop

Simply Recipes / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood

The coating crisps up in the oven to create an irresistible crispy cheese exterior to the stuffing.

You should have about 12 cups of bread cubes.

Let stand uncovered to dry out for at least 24 hours and up to 2 days.

Overhead view of a green casserole dish with the cheese spread around the surface for Wisconsin Stuffing recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood

Simple Tip!

Melt 1 tablespoon of the butter in a large skillet over medium-high heat.

Transfer to a bowl with a slotted spoon and discard the drippings.

Overhead view of a saucepan with a wooden spoon after adding the onions and celery for Wisconsin Stuffing recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood

Return the skillet to medium-high heat and add the remaining 3 tablespoons of butter.

Add the broth and simmer for 2 minutes.

Pour the contents of the skillet over the bread cubes.

Overhead view of a saucepan with a wooden spoon after adding all the remaining ingredients for Wisconsin Stuffing recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood

Add the sausage and stir to combine.

Season with additional salt and pepper to taste.

Refrigerate until no longer steaming hot, about 20 minutes.

Illustration of a Thanksgiving table, including a plattered Turkey, a whole fish, and a latticed pie

Fold in the remaining 1 cup of cheese and the parsley, if using.

Transfer the mixture to the prepared baking dish.

The unbaked stuffing can be refrigerated for up to 24 hours before baking; cover once completely cool.

roast turkey resting in the roasting pan

Spray a piece of foil with nonstick cooking spray and cover the baking dish tightly, sprayed side down.

Bake for 45 minutes.

Uncover and continue to bake until the top is browned and crispy, 15 minutes.

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Leftovers can be stored in the fridge, tightly covered, for up to 5 days.

Reheat in a microwave or 350F degree oven until piping hot.

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Two hands holding a green casserole dish of Wisconsin-style stuffing over a yellow doily on a wooden tabletop

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