Soft Pretzel and Bacon Stuffing with Mustard and Beer
Hearty Pretzel Bread Meets Crispy Bacon
This Soft Pretzel and Bacon Stuffing with Mustard and Beer is a flavorful twist on classic holiday stuffing. Made with hearty pretzel bread, crispy Jones Dairy Farm Dry Aged Bacon, sautéed onions, celery, and fresh parsley, it’s tossed with a savory-sweet mixture of chicken broth, beer, Dijon mustard, and honey. Baked until golden and crisp on top, this pretzel stuffing recipe is rich, savory, and slightly tangy — perfect for Thanksgiving, Christmas, or any festive gathering.
40 mins
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 10 heaping cups | pretzel bread, cubed |
| 1 (12 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 |
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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.
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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.
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In medium bowl, whisk together chicken broth, beer, eggs, honey and mustard.
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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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Ratings and Reviews
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Our go to recipe for Thanksgiving