Soft Pretzel and Bacon Stuffing with Mustard and Beer

1 Review

Soft Pretzel and Bacon Stuffing with Mustard and Beer

Soft Pretzel and Bacon Stuffing with Mustard and Beer
8
Servings
60 mins
Prep Time
100 mins
Total Time
Contains Gluten icon
Contains Gluten

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

  1. 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.

  2. 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.

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

  4. 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

5

Our go to recipe for Thanksgiving

This has become our go to recipe for Thanksgiving. My entire family, including the kids, love this stuffing. I haven’t made any adjustments to the recipe as it is pretty great as is.

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