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a rectangular casserole dish filled with pretzel stuffing sits on an embroidered dish towel. a serving spoon is tucked into the corner, lifting a piece of pretzel stuffing out of the dish.

pretzel stuffing

Rebecca
The recipe below is written to create a good regular weeknight dinner portion of stuffing. Click the 2X or 3X buttons to scale it up for a Thanksgiving feast.
If you don't have a 9x13" rectangular casserole dish, you can use two square or round cake pans.
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Prep Time 1 hr 30 mins
Cook Time 40 mins
Total Time 2 hrs 10 mins
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

Ingredients
  

  • 6 SuperPretzel soft pretzels (torn into 1-2" pieces, with the pieces sliced down the middle)
  • 2 pretzel buns (torn into 1-2" chunks)
  • ½ onion (minced)
  • 1 large celery stalk (minced)
  • 1 large carrot (grated, or ⅓ cup shredded carrots)
  • ½ pound ground sausage (2 sausages, casings removed)
  • 4 TBSP unsalted butter
  • ¼ cup fresh parsley (minced)
  • ½ TBSP fresh rosemary (minced)
  • ½ TBSP fresh thyme (minced)
  • 1 TBSP fresh sage (minced)
  • 1 tsp salt
  • ½ tsp freshly cracked black pepper
  • 1 TBSP whole grain mustard
  • cup chicken stock (divided, you may need up to ¼ cup more if your pretzels are particularly dry)
  • 1 large egg
  • 1 pinch MSG (optional)
  • pretzel salt (for topping)

Instructions

  • Preheat oven to 250°F. Tear pretzels into bite-sized chunks, then slice them in half down the middle (like how you'd slice a bagel). Tear the pretzel buns into 1-2" cubes. Toast in an even layer on an ungreased sheet pan for ~1 hour, tossing every 15 minutes. Remove from the oven when dried and place in a very large bowl.
  • Increase oven temperature to 375°F.
    Melt butter in a medium pan over medium heat. Add the ground sausage and use a spoon to break it into crumbles while it cooks.
  • When the sausage is mostly cooked through and broken into small pieces, add the carrots, onions, and celery. Sauté until onions are translucent and golden, but not brown.
    Add mixture to the bowl with the pretzel pieces along with parsley, rosemary, thyme, sage, salt, and pepper. Mix and stir to combine.
  • Add ½ cup of chicken stock and 1 TBSP whole grain mustard to the pretzel mixture. If you’re adding msg, sprinkle it in now too. Stir to combine.
  • In a small bowl beat together ¾ cup stock and 1 large egg. Add to pretzel mixture and stir again to thoroughly combine and evenly distribute all the ingredients.
  • Let mixture sit for 15-20 minutes. Check the pretzel texture — if they’re still quite hard, add another ¼ cup chicken stock and mix again.
  • Transfer the mixture to a well-greased or well-buttered casserole dish and sprinkle pretzel salt over the top. Cover loosely with aluminum foil.
  • Bake for 20 minutes at 375°F, then remove the foil, rotate the dish, and reduce oven temp to 350°F. Bake for another 20 minutes.
  • When the stuffing is deeply golden brown and crunchy on top it’s done. Take it out of the oven and let it rest for 10 mins before serving.

Notes

  • For a precise measure of doneness, you can use an instant-read thermometer to check the internal temp of the stuffing. It’s should be 160°F when it’s done.
  • To make this vegetarian, use vegetarian stock instead of chicken stock and omit the sausage.
  • If you’re lucky enough to live near a supplier of fresh soft pretzels, then aim for approximately 3-4 cups (1-1½ lbs) of loosely packed torn pretzel pieces. All the other measurements should remain the same, but you may need to adjust 1) the amount of chicken stock needed and 2) the amount of time needed to dry the pretzel pieces in the oven ahead of time.
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