Recipe courtesy of Molly Yeh
From:
Food Network Magazine
Pretzel Stuffing
Getting reviews...
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 531
- Total Fat
- 29 g
- Saturated Fat
- 8 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 85 mg
- Sodium
- 1003 mg
“There have been some pretty fierce battles over the leftovers of this stuffing. The pretzely flavor is unbeatable. Pretzelize anything and I’d eat it!”
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 531
- Total Fat
- 29 g
- Saturated Fat
- 8 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 85 mg
- Sodium
- 1003 mg
Ingredients
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Directions
- Preheat the oven to 200 degrees F. Spread out the pretzel roll cubes on baking sheets and bake, flipping the cubes halfway through, until the bread dries out, about 1 hour. Set aside to cool and increase the oven temperature to 375 degrees F.
- Cook the bacon in a large saute pan until crisp. Remove to a paper towel–lined plate to cool. Pour off and reserve 1/4 cup bacon grease from the pan. Add the onion and celery to the pan with the remaining bacon grease and cook over medium heat, stirring, 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.
