Pretzel Stuffing

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  • Level: Easy
  • Total: 2 hr
  • Active: 40 min
  • Yield: 6 to 8 servings
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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  


  1. 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.
  2. 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. 
  3. Whisk together the chicken broth, beer, mustard, honey and eggs in a medium bowl. 
  4. 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.