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Pretzel Stuffing

Prep Time
2h
Yields
6 - 8 servings

A stuffing made with crunchy pretzel rolls, bacon and beer … what’s not to love?!?

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ingredients

10
heaping cups cubed pretzel rolls
1 16-oz
package bacon, cut into 1/2-inch pieces
1
medium onion, chopped
4
celery ribs, chopped
Kosher salt and freshly ground black pepper
1 ½
cups chicken broth
½
cup beer
¼
cup Dijon mustard
2
tbsp honey
2
large eggs
Nonstick cooking spray or butter, for greasing the casserole dish
½
cup chopped fresh parsley
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directions

Step 1

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.

Step 2

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.

Step 3

Whisk together the chicken broth, beer, mustard, honey and eggs in a medium bowl.

Step 4

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.

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