Pretzel Bread Stuffing

This Pretzel Bread Stuffing recipe offers a flavorful twist on a classic side dish, combining hearty pretzel bread cubes with savory bacon, sweet apples, and dried cherries. Perfect for Thanksgiving or any special occasion, this stuffing is baked to golden perfection, delivering a unique blend of textures and tastes that will impress your guests.

Course Side Dish

Cuisine American

Keyword Pretzel Bread Stuffing, Thanksgiving recipe

Prep Time 1 30

Cook Time 40

Resting 15

Total Time 1 1 25

Servings

Calories 367kcal

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

Pretzel Bread: Pretzel bread is widely available and typically found in the bakery section of most grocery stores. You’ll see it in various forms like rolls, baguettes, or buns, and the shape doesn’t matter for this pretzel bread stuffing recipe—use whatever you can get!

For optimal outcomes when preparing this pretzel bread stuffing, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition