Soft Pretzel and Bacon Stuffing with Mustard and Beer
The Thanksgiving Stuffing That Replaced the Classic
Soft Pretzel and Bacon Stuffing with Mustard and Beer builds on pretzel bread dried low and slow in the oven, then combined with crispy Jones Dry Aged Bacon, sautéed onion and celery, and fresh parsley. The liquid mixture of chicken broth, beer, Dijon mustard, and honey adds a savory-sweet, slightly tangy depth that you won’t find in traditional stuffing. Finished with reserved bacon fat drizzled over the top before baking, this pretzel bread stuffing recipe serves eight and has earned a permanent spot on more than a few Thanksgiving tables.
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
- 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.
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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.