Recipe courtesy of Justin Warner
Roy Rogers Stuffing
1 hr 10 min
15 min
10 min
45 min
10 servings
1 hr 10 min
15 min
10 min
45 min
10 servings


  • 12 slices potato bread, such as Martin's, torn in to small chunks
  • 6 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small jalapeno pepper, seeded, ribbed and minced
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 8 ounces Cheddar cheese, grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 strips bacon, cooked and crumbled
  • 1 cup crushed potato chips (I like Jalapeno Kettle Chips but any chips will do)
  • 3 green onions, minced
  • 1/2 cup jarred salsa of your choosing
  • Birch beer, for serving (optional)


Preheat the oven to 250 degrees F. 

Spread the bread out on a baking sheet and toast until dry, 12 to 15 minutes. Allow to cool. Increase the oven temperature to 350 degrees F. 

Melt the butter in a small sauce pan over low heat, add the garlic and jalapeno and swirl until soft and fragrant, 6 to 7 minutes. 

Add the chicken broth, sour cream and half of the cheese, then increase the heat to medium. Simmer until the cheese is melted and dispersed, 2 to 5 minutes. 

Add the salt and black pepper. 

Place half of the bread bits in a 9-by-3-inch baking dish and top with half the bacon bits. Add the rest of the bread and top with the rest of the bacon bits. Carefully drizzle the cheese-butter mix over the bread. Sprinkle the rest of the cheese on top. Finally, sprinkle the crumbled chips on top of the cheese. Bake until the chips are golden brown, about 15 minutes. 

Remove from the oven and allow to cool for 10 minutes. Sprinkle on the green onion and, using a spoon, splatter the salsa here and there. 

Serve with birch beer if you can get it. 

Toast Roy Rogers.

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