Recipe courtesy of Molly Yeh

Pretzel Stuffing

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

Directions

  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.

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