Best Pretzel Stuffing Recipes

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PRETZEL BEER CHEESE STUFFING



Pretzel Beer Cheese Stuffing image

Make and share this Pretzel Beer Cheese Stuffing recipe from Food.com.

Provided by Jonathan Melendez

Categories     Cheese

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
12 ounces about 4 links bratwursts
1 large onion, diced
3 large celery ribs, diced
2 garlic cloves, minced
1/2 teaspoon black pepper
1/2 cup medium-bodied beer
1 lb day-old soft pretzels, diced
1 cup shredded cheddar cheese, divided
1 tablespoon fresh thyme leave
2 cups chicken stock
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 large eggs, beaten
3 tablespoons chopped parsley, plus more for garnish

Steps:

  • Preheat oven to 400 degrees F. Grease a 10-inch square casserole dish.
  • Heat oil in a large skillet over medium heat. Cook the sausages, turning occasionally, for 8-12 minutes. Transfer to a cutting board, slice into 1/2- inch rounds and place in a large mixing bowl.
  • Return the pan to medium heat and add the onion, celery and garlic. Cook until softened, about 5 to 7 minutes. Season with black pepper and then add the beer. Cook for about 2 minutes then remove from heat and transfer to the mixing bowl with the bratwurst.
  • Add the diced pretzels, 1/2 cup cheddar cheese, thyme, stock, mustard, Worcestershire sauce, and eggs to the bowl with the bratwurst and sauteed vegetables. Stir to combine.
  • Transfer to casserole dish and sprinkle with remaining cheese. Bake until golden brown, about 35 to 40 minutes. Let rest 10 minutes and garnish with chopped parsley.

PRETZEL STUFFING



Pretzel Stuffing image

Provided by Molly Yeh

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 200 degrees F. 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 375 degrees F.
  • 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.

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