Pretzel Stuffing Recipes

SOFT-PRETZEL STUFFING

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, melt butter. Add celery, onion, and carrots and cook until softened and tender, 10 to 12 minutes, then stir in thyme and season with salt and pepper.
• Add pretzels to a large bowl with vegetable mixture and pour in broth and eggs. Toss until combined and season with salt and pepper.
• Butter a 9"-x-13" baking dish, then spoon in stuffing mixture and bake until cooked through and golden, 35 to 40 minutes.

PRETZEL STUFFING

Steps:

• Preheat the oven to 200ºF. Spread out the pretzel cubes on baking sheets and bake, flipping cubes halfway through, until the bread dries out, about 1 hour. Set aside to cool and increase the oven temperature to 375ºF.
• Fry the bacon until crisp in a large saute pan. Remove to a paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add the onion and celery to the pan with the remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.
• Whisk together the chicken broth, beer, mustard, honey and eggs in a medium bowl.
• Grease a 9-by-13-inch casserole dish, then gently combine the bread cubes, bacon, parsley and onion/celery mixture in the dish. Pour the broth mixture over the top and toss gently to coat. Pour the reserved bacon grease over the top; bake until set and golden, about 40 minutes.

PRETZEL STUFFING

Steps:

• Bake pretzels according to package instructions WITHOUT SALT. Cool completely.
• Preheat oven to 250°F. Slice pretzels in half like bagels, then tear into bite-sized chunks along with the pretzel rolls.Arrange in an even layer on a large sheet pan and bake for ~1 hour, tossing every 15 minutes until pretzels are completely dry, like croutons. Remove from the oven and place in a large mixing bowl.
• Increase oven temperature to 375°F.
• Heat pan over medium heat, then add butter. When butter melts, add the sausage and cook until browned, using a wooden spoon to break it into crumbles.
• When the sausage is mostly cooked through, add the carrots, onions, and celery. Sauté until onions are translucent and golden, but not brown or crispy.
• Add sausage mixture to the pretzel pieces along with parsley, rosemary, thyme, sage, MSG, salt, and pepper. Mix and stir until evenly combined.
• Add ¾ cup chicken stock and 1 TBSP whole grain mustard to the pretzel mixture. Stir well until all the liquid has absorbed.
• In a small bowl beat together ¾ cup stock and 1 large egg. Add to pretzel mixture and stir again to combine and evenly distribute all the ingredients.
• Let mixture sit for 15-20 minutes. Check the pretzel pieces - if they're still quite firm or have dry spots, add another ¼ cup chicken stock and mix again.Repeat as needed until all the pretzel pieces are hydrated.
• Grease or butter a casserole dish. Add the pretzel mixture in an even layer and sprinkle pretzel salt over the top.
• Cover loosely with aluminum foil and bake for 20 minutes at 375°F. Remove the foil, rotate the dish, and reduce oven temp to 350°F. Bake for another 20 minutes until deeply golden brown and crisp on top.If it seems dry, pour 1/4 cup chicken stock over top and bake for another 5-8 minutes.
• Let rest for 10 mins before serving.