Soft Pretzel and Bacon Stuffing with Mustard and Beer
|10 heaping cups||
Pretzel Bread, cubed
|1 (16 oz) package||
Jones Dairy Farm Dry Aged Bacon, cut into 1/2 inch pieces
Medium Onion, chopped
Celery Ribs, chopped
Salt and Pepper to taste
|1 1/2 cups||
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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