Soft Pretzel Thanksgiving Stuffing Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
