My pretzel bread stuffing combines the hearty texture of pretzel rolls with the savory richness of bacon and the subtle sweetness of apples, creating a unique twist on a classic side dish. It’s perfect for those of you looking to add a flavorful and unconventional element to the holiday table or a weeknight dinner.
Pretzel Bread Stuffing
My pretzel bread stuffing with bacon and apples offers a savory twist on the classic recipe. The combination of hearty pretzel bread, crispy bacon, and sweet apples creates a unique flavor profile that stands out on the holiday table. The robust taste of pretzel bread, especially when combined with the bold notes of beer and bacon, makes this dish perfect for your holiday feast or a weeknight roast chicken.
While I refer to this recipe as “stuffing,” I don’t actually stuff my turkey; many might call it “dressing.” Regardless of the name, it’s a delicious addition to any meal.
Why I Love This Recipe
- Stuffing is an easy way to mix up your side dish game.
- Beer, bacon, and pretzel bread are a flavor combo that just works.
- Apples and dried cherries bring just the right balance of sweet and savory.
Ingredients
Each ingredient plays a role, but feel free to make substitutions that fit your taste or dietary needs.
- Pretzel Bread: Gives the stuffing its signature flavor and chewy texture.
- Butter: Adds richness to the sauté and enhances the overall flavor. Swap with olive oil or plant-based butter for a lighter or vegan option.
- Celery: Brings a fresh crunch and flavor. Not a fan? Fennel offers a sweet, slightly licorice-like alternative.
- Yellow Onion: A classic with balanced sweet and savory notes. Try red onion or leeks for a milder twist.
- Flat-Leaf Parsley: Adds an herbal touch. Sub in cilantro or dill for a different herbal vibe.
- Salt & Pepper: Simple yet essential for boosting flavor.
- Beer: Adds depth to the dish. For non-alcoholic options, stick with chicken stock, vegetable stock, or even apple juice for a touch of sweetness.
- Chicken Stock: Keeps the stuffing moist and adds a savory base. Vegetable stock is a great vegetarian alternative.
- Eggs: Helps hold everything together while baking. Flax eggs or silken tofu work for an egg-free version.
- Bacon: Adds smoky, savory flavor and crispy bits throughout. Try mushrooms or smoked sausage for a different take—or skip it for vegetarian stuffing.
- Granny Smith Apples: Offers a refreshing sweetness that balances the savory elements. Swap for Honeycrisp, Fuji, or even pears for variety.
- Dried Cherries: Bring a chewy sweetness to the mix. Cranberries, golden raisins, or chopped dried apricots work just as well.
Step-by-Step Instructions for Pretzel Bread Stuffing
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Dry the Bread Cubes
Spread the bread cubes out on two rimmed baking sheets and leave them uncovered overnight to dry out. If you’re short on time, pop them into a 350°F oven for 20–30 minutes, stirring occasionally, until dry. - Preheat the Oven
Set your oven to 350°F so it’s ready when you are. - Sauté the Vegetables and Apples
Melt the butter in a large nonstick skillet over medium heat. Add the onions, celery, apples, parsley, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until everything is softened and fragrant. - Combine the Ingredients
Place the dried bread cubes in a large mixing bowl. Pour in the chicken stock, beer, and eggs, mixing until the bread absorbs all the liquid. There shouldn’t be any liquid pooling at the bottom. Gently fold in the sautéed onion mixture, crispy bacon, and cherries. - Assemble and Bake
Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly. Bake for about 40 minutes, or until the top is golden brown and slightly crisp. - Let It Rest
Once baked, let the stuffing sit for 15 minutes to allow the flavors to settle before serving.
Recipe Tips
To achieve the best results with your pretzel bread stuffing, consider the following tips:
- Dry the Bread Cubes Thoroughly: Properly dried bread cubes are essential for the right texture. Spread them out on baking sheets and leave them uncovered overnight, or bake at 250°F (120°C) for 30 to 40 minutes, stirring occasionally, until dry and lightly crispy.
- Balance the Moisture: Adjust the amounts of chicken stock, beer, and eggs to achieve your preferred stuffing consistency. The mixture should be moist but not soggy, with no excess liquid pooling at the bottom.
- Crisp the Bacon: Cook the bacon until it’s crispy before adding it to the stuffing. This adds a satisfying crunch and enhances the overall flavor.
- Monitor Baking Time: Bake the stuffing until the top is lightly golden brown, typically around 40 minutes. Keep an eye on it to prevent overbaking, which can dry out the stuffing.
- Let It Rest: After baking, allow the stuffing to sit for 15 minutes. This resting period helps the flavors meld and the texture to set, resulting in a more cohesive dish.
- Incorporate Fresh Herbs: Adding fresh herbs like sage, thyme, or rosemary can elevate the flavor of your stuffing, providing a fragrant and savory depth.
- Use Homemade Stock: If possible, use homemade chicken or vegetable stock. It adds a richer flavor compared to store-bought versions and allows you to control the seasoning.
Leftovers, Reheating and Freezer Tips
Here are some tips for properly storing your pretzel bread stuffing so it stays fresh and flavorful for future meals.
- Refrigerate Promptly: After serving, allow the stuffing to cool to room temperature, then transfer it to an airtight container and refrigerate within two hours. It will keep well for up to three days.
- Freeze for Longer Storage: For extended preservation, place the cooled stuffing in a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn. Label with the date and freeze for up to three months.
- Reheat Safely: When ready to enjoy again, thaw frozen stuffing in the refrigerator overnight. Reheat in a 325°F (165°C) oven, covered with foil, for about 15–20 minutes, or until warmed through. For a crispier top, remove the foil during the last 5 minutes of heating.
Frequently Asked Questions
- Can I use a different type of bread for the stuffing?
Absolutely! Pretzel bread gives this recipe its unique flavor, but you can swap it for rye, whole grain, or any hearty bread you love. Each will add its own twist to the stuffing. - Can I make this stuffing ahead of time?
Yes, you can. Assemble the stuffing up to the baking step, cover it, and store it in the fridge. When you’re ready to bake, add a few extra minutes if starting from cold. - Any recommendations for a gluten-free version?
Use gluten-free bread and make sure any other ingredients, like beer or stock, are gluten-free as well. It’s an easy swap that works perfectly. - How do I prevent the stuffing from becoming too dry?
Adjust the amount of liquid to suit your preference. Mix the ingredients well and add a little extra stock if the mixture looks too dry. - What’s a fun way to serve leftover stuffing?
Try making stuffing waffles! Press a scoop of stuffing into a hot waffle iron, cook until crisp, and use it as a base for leftover turkey, gravy, and mashed potatoes. It’s a great way to reinvent leftovers.
Thanksgiving Menu with Pretzel Bread Stuffing
This menu combines the comfort of traditional Thanksgiving dishes with some of my favorite innovative flavors, creating a balanced and satisfying holiday meal.
- Pumpkin Spice Moscow Mule or Pumpkin Pie Martini
- Fall Harvest Appetizer Board
- Dinner Rolls for a Crowd
- Streuseled Sweet Potato Casserole or Sweet Potato Pasta Salad
- Instant Pot Mashed Potatoes
- Pretzel Bread Stuffing
- Make-Ahead Turkey Gravy
- Mayonnaise Turkey
- Sweet Potato Pie or Mini Pumpkin Pies
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Pretzel Bread Stuffing
Ingredients
- 10 cups cubed pretzel bread, 1" pieces*
- 1/4 cup (4 tbsps.) butter
- 1 large yellow onion, chopped
- 6 stalks celery, diced
- 2 Granny Smith apples, peeled, cored and diced
- 1/4 cup minced, fresh, flat-leaf parsley
- 1 tsp. kosher salt
- 1 tsp. coarse ground black pepper
- 1-1/2 cups chicken stock
- 1/2 cup beer or more chicken stock
- 2 large eggs, lightly beaten
- 16 slices thick-cut bacon, cooked until crispy and crumbled
- 1 cup chopped dried cherries
Instructions
- To dry the bread cubes, spread them in a single layer on two rimmed baking sheets and leave them uncovered overnight. Alternatively, preheat the oven to 250°F (120°C), place the bread cubes on the baking sheets, and bake for 30 to 40 minutes, stirring occasionally, until they are dry and lightly crispy.10 cups cubed pretzel bread, 1" pieces*
- Preheat the oven to 350°F (175°C)
- In a large nonstick skillet over medium heat, melt the butter. Add the onion, celery, apples, parsley, salt, and pepper; sauté for 5 to 7 minutes until the mixture is softened.1/4 cup (4 tbsps.) butter, 1 large yellow onion, chopped, 6 stalks celery, diced, 2 Granny Smith apples, peeled, cored and diced, 1/4 cup minced, fresh, flat-leaf parsley, 1 tsp. kosher salt, 1 tsp. coarse ground black pepper
- In a large bowl, combine the bread cubes with the chicken stock, beer, and beaten eggs, mixing until the liquid is fully absorbed and no excess remains at the bottom. Gently fold in the sautéed onion mixture, cooked bacon, and dried cherries until evenly distributed.1-1/2 cups chicken stock, 1/2 cup beer, 2 large eggs, lightly beaten, 16 slices thick-cut bacon, cooked until crispy and crumbled, 1 cup chopped dried cherries
- Bake in a 9x13-inch pan for 40 minutes, or until the bread on top is lightly golden brown.
- Let it rest for 15 minutes before serving.
Video
Notes
Nutrition
More Creative Stuffing Recipes
Challah Bread and Kielbasa Stuffing – This Challah Bread and Kielbasa Stuffing brings together the sweetness of challah bread and the savory flavor of kielbasa for a delicious twist on a classic side dish.
Bread and Sausage Stuffing with Cranberries – This bread and sausage stuffing with cranberries combines savory sausage, tart cranberries, and fresh herbs for a flavorful addition to your holiday table.
Fig and Almond Stuffing with Fennel – Add a flavorful side to your holiday menu with this fig and almond stuffing featuring aromatic fennel. Ideal for Thanksgiving or any festive gathering.
Rustic Multigrain Stuffing with Dried Fruits and Nuts (vegetarian) – This rustic multigrain stuffing combines hearty bread with a medley of nuts and dried fruits, offering a flavorful addition to your holiday table.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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Lea says
I have never had anything as delicious as this pretzel bread stuffing. We made it to serve alongside a pork tenderloin and the whole family loved it.
Tessa says
I used Trader Joes pretzel buns to make this and WOW. So much better than grandma’s!
Audra says
Just made this and it’s already a new favorite!
Cindy says
Such a comforting and flavorful dish. Thanks for sharing!