Soft Pretzel and Bacon Stuffing with Mustard and Beer
Ingredients
| 10 heaping cups | Pretzel Bread, cubed |
| 1 (16 oz) package | 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
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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.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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Ratings and Reviews
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