How to Make Pretzel Bread Stuffing:

• Spread out bread cubes on two rimmed baking sheets and let sit out uncovered, overnight, to dry out. (Or alternatively place in the oven at 350 degrees F for 20-30 minutes.)
  10 cups cubed pretzel bread, 1" pieces*
• Preheat oven to 350 degrees F.
• In a large nonstick skillet, melt butter over medium heat. Sauté onion, celery, apples, parsley, salt and pepper until softened; about 5-7 minutes.
  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
• Add the bread cubes to a large bowl and mix thoroughly with chicken stock, beer and eggs until fully incorporated. (No liquid should remain in the bottom of the bowl.) Fold in onion mixture, bacon and cherries.
  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
• Bake in a 9”x13” pan for 40 minutes until bread on top is slightly golden brown.
• Let sit 15 minutes before serving.