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Soft Pretzel and Jones Bacon Stuffing with Mustard and Beer Recipe
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Soft Pretzel and Bacon Stuffing with Mustard and Beer

SERVINGS

8

PREP TIME

60 min

TOTAL TIME

1 hr 40 min

GLUTEN FREE

NO

8 oz CW Bacon

This recipe is made with Jones Cherrywood Smoked Dry Aged Bacon.

FIND PRODUCT NEAR YOU

Our favorite snack gets turned into an out of this world stuffing in this must-try recipe. Mustard and beer highlight the subtle smokiness of Jones bacon.

 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices

ingredients
10 heaping cups pretzel bread, cubed
1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, cut into 1/2 inch pieces
1 medium onion, chopped
4 celery ribs, chopped
Salt and pepper to taste
1 1/2 cups chicken broth
1/2 cup beer
2 large eggs
2 tablespoon honey
1/4 cup dijon mustard
1/2 cup chopped fresh parsley
DIRECTIONS
Preheat oven to 200˚F. Spread out pretzel cubes on baking sheets and bake about 1 hour, until bread dries out, flipping bread cubes halfway through. Remove bread; set aside to cool and increase oven temperature to 375˚F.

In large sauté pan, fry bacon until crisp. Remove bacon from pan and place on paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add onion and celery to pan with remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.

In medium bowl, whisk together chicken broth, beer, eggs, honey and mustard.

In greased 9 x 13-inch casserole dish, gently combine bread cubes, bacon, parsley, and onion/celery mixture. Pour broth mixture over top and toss gently to coat. Pour reserved bacon grease over top; bake 40 minutes.

Ingredients

Directions
10 heaping cups pretzel bread, cubed
1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, cut into 1/2 inch pieces
1 medium onion, chopped
4 celery ribs, chopped
Salt and pepper to taste
1 1/2 cups chicken broth
1/2 cup beer
2 large eggs
2 tablespoon honey
1/4 cup dijon mustard
1/2 cup chopped fresh parsley
Preheat oven to 200˚F. Spread out pretzel cubes on baking sheets and bake about 1 hour, until bread dries out, flipping bread cubes halfway through. Remove bread; set aside to cool and increase oven temperature to 375˚F.

In large sauté pan, fry bacon until crisp. Remove bacon from pan and place on paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add onion and celery to pan with remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.

In medium bowl, whisk together chicken broth, beer, eggs, honey and mustard.

In greased 9 x 13-inch casserole dish, gently combine bread cubes, bacon, parsley, and onion/celery mixture. Pour broth mixture over top and toss gently to coat. Pour reserved bacon grease over top; bake 40 minutes.

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