Pretzel Stuffing

Pretzel Stuffing made with Pretzel Bread and Sausage is sure to be your new favorite Thanksgiving stuffing recipe! You can find pretzel bread in most grocery stores in either the bread aisle or the bakery section.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 251kcal

Author Angela Allison

Equipment

9x13 inch baking dish or casserole dish

Ingredients

15 ounces pretzel buns (cut into 1 inch cubes)
16 ounce tube pork sausage
¼ cup unsalted butter
1 cup celery, diced
½ cup onion, diced
1 tablespoon fresh sage leaves, minced
1 teaspoon dried thyme
½ teaspoon kosher salt
2 cups broth
1 large egg

Instructions

Preheat oven to 375 degrees. Place the pretzel bread cubes on a baking sheet. Bake in the preheated oven until the bread is lightly toasted, about 10 minutes. Remove from oven and place in a very large mixing bowl; set aside.
Heat a large nonstick skillet over medium high heat. Add the pork sausage and use a spoon to break it up while cooking. Cook for about 5-6 minutes, until cooked through. Remove from skillet and set aside.
Return the skillet to the stove and add in the butter, celery, onion, sage, thyme, and kosher salt. Cook, stirring often, until vegetables soften, about 5-6 minutes.
Add the cooked sausage and the vegetable mixture to the bread bowl. Toss together the ingredients. In a bowl, whisk together the broth and egg, then pour the broth over the ingredients and toss together well.
Pour the pretzel stuffing into a 9x13 baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until top is lightly browned.

Notes

Be sure to toast the pretzel bread ahead of time if using fresh rolls. If you are using stale bread, you may be able to skip this step.
You can find pretzel bread or pretzel rolls in the bread aisle or bakery section in most grocery stores. If the bread comes with large pieces of salt on top, you may want to scrape off some of the salt before using.
If making this ahead of time, don't add the egg and broth to the mixture until right before baking. Cover and refrigerate, then add the broth before cooking.
Store leftover pretzel stuffing in an airtight container in the refrigerator for up five days.

Nutrition