Soft Pretzel Thanksgiving Stuffing Recipe

Introduction

This Soft Pretzel Thanksgiving Stuffing offers a delightful twist on traditional stuffing with the rich, chewy texture of toasted pretzels. Infused with fresh herbs and savory vegetables, it’s a comforting and flavorful addition to your holiday table.

Ingredients

• 6 homemade pretzels or store-bought pretzel rolls
• 1 1/2 sticks (170 grams) unsalted butter
• 1 cup diced white onion
• 1 cup thinly sliced carrots
• 1 cup diced celery
• 2 cups sliced mushrooms
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium chicken or vegetable stock
• 1 tablespoon red wine vinegar
• 2 teaspoons Worcestershire sauce
• 1 large egg, beaten

Instructions

1. Step 1: Preheat oven to 300°F. Cube the pretzels and place them on a large sheet pan. Toast in the oven for 20 minutes, tossing halfway through, until they are dried out but not hard. Remove and let cool.
2. Step 2: Increase oven temperature to 350°F. Grease a 2-quart casserole pan or a 9 by 13-inch pan with butter or non-stick spray.
3. Step 3: While the pretzels are toasting, heat a large sauté pan over medium heat and melt the butter. Add onions, celery, and carrots, cooking until translucent, about 5 minutes. Stir in mushrooms and cook an additional 4 minutes.
4. Step 4: Add thyme, rosemary, salt, and pepper to the vegetables, cooking for 1 more minute. Remove the pan from heat and set aside.
5. Step 5: In a large bowl, combine the cooled toasted pretzel cubes with the cooked vegetables, tossing well to coat the pretzels in butter. Gradually mix in the chicken or vegetable stock.
6. Step 6: Stir in red wine vinegar, Worcestershire sauce, and beaten egg until the mixture is well combined.
7. Step 7: Pour the stuffing mixture into the prepared casserole dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden.
8. Step 8: Remove from oven and allow to cool for 5 minutes before serving.

Tips & Variations

• For a vegetarian option, use vegetable stock and check that your Worcestershire sauce is vegetarian-friendly or substitute with soy sauce.
• Add cooked sausage or bacon bits for extra savory depth.
• Replace fresh herbs with 1 teaspoon dried thyme and 1 teaspoon dried rosemary if fresh are unavailable.
• If you prefer a softer stuffing, add a little more stock gradually before baking.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through, about 15-20 minutes. You can also freeze the stuffing for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bread instead of pretzels?

Yes, you can substitute with cubed French bread or sourdough, but the pretzels add a unique chewy texture and salty flavor that sets this stuffing apart.

Do I need to toast the pretzels before using them?

Toasting the pretzels dries them out and prevents sogginess, helping the stuffing hold its texture. Avoid skipping this step for best results.

Soft Pretzel Thanksgiving Stuffing Recipe

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This Soft Pretzel Thanksgiving Stuffing recipe transforms classic pretzels into a flavorful and hearty holiday side dish. Toasted pretzel cubes are combined with sautéed vegetables, fresh herbs, and a savory mixture of stock, vinegar, Worcestershire sauce, and egg, then baked to golden perfection. This unique stuffing offers a perfect balance of chewy texture and rich, aromatic flavors, ideal for adding an unexpected twist to your Thanksgiving feast.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

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Stuffing Base

• 6 homemade pretzels or store-bought pretzel rolls, cubed

Vegetables & Herbs

• 1 cup diced white onion
• 1 cup thinly sliced carrots
• 1 cup diced celery
• 2 cups sliced mushrooms
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary

Other Ingredients

• 1 1/2 sticks (170 grams) unsalted butter
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium chicken or vegetable stock
• 1 tablespoon red wine vinegar
• 2 teaspoons Worcestershire sauce
• 1 large egg, beaten

Instructions

1. Toast Pretzel Cubes: Preheat the oven to 300°F (150°C). Spread the cubed pretzels evenly on a large sheet pan and toast them for 20 minutes, tossing halfway through to ensure even drying. The pretzels should become dried out but not hard. Remove and set aside to cool.
2. Prepare Baking Dish: Increase oven temperature to 350°F (175°C). Grease a 2-quart casserole dish or a 9 by 13-inch baking pan with butter or non-stick spray to prevent sticking.
3. Sauté Vegetables and Herbs: While the pretzels are toasting, heat a large sauté pan over medium heat and melt the butter. Add diced onions, sliced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are translucent, approximately 5 minutes. Incorporate the sliced mushrooms and cook for an additional 4 minutes. Add chopped thyme, rosemary, kosher salt, and freshly ground black pepper, cooking for another minute. Remove from heat and set aside.
4. Combine Ingredients: In a large bowl, mix the cooled toasted pretzel cubes with the sautéed vegetable mixture, ensuring the pretzels are well coated with butter. Gradually stir in the chicken or vegetable stock to moisten the mixture. Add the red wine vinegar, Worcestershire sauce, and beaten egg, mixing thoroughly to combine all ingredients evenly.
5. Bake Stuffing: Transfer the stuffing mixture into the prepared casserole dish. Cover the dish tightly with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes until the top is golden and slightly crispy. Remove from oven and let the stuffing cool for 5 minutes before serving.

Notes

• Using homemade pretzels adds a special touch, but store-bought pretzel rolls work well too.
• Adjust the seasoning to taste, especially the salt, depending on your stock choice.
• For a vegetarian version, use vegetable stock and ensure Worcestershire sauce is vegetarian-friendly.
• Letting the stuffing rest after baking helps it set and enhances flavors.
• This stuffing pairs beautifully with turkey, chicken, or as a standalone side dish.

Keywords: soft pretzel stuffing, Thanksgiving stuffing recipe, pretzel rolls stuffing, holiday side dish, baked stuffing, savory vegetarian stuffing