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Ingredients

3 Tbsp. Butter Melted
1 Tsp. spoon Kosher Salt
3 Tbsp. Butter
¾ Cup Diced Onion
½ Cup Diced Pancetta
¼ Cup Diced Carrot
½ Cup Diced Celery
1 Tbsp. Finely Chopped Fresh Sage
1 Tsp. Finely Chopped Fresh Thyme
2 ½ Cups Chicken Stock (Can substitute w/ Broth, Turkey or Vegetable)
Salt and Pepper to Taste
2 Tablespoons Finely Chopped Fresh Parsley
 
  
Preparation
Cut pretzels in equal ½” pieces, place in bowl and toss w/ melted butter and salt. Bake on baking pan @ 350°F for 20-25 minutes. Let pretzels cool to room temperature and reserve.
 
In medium pan sauté onions in butter over medium heat until soft, about 5-7 minutes.
 
Add pancetta to onions and sauté until crispy, about 5 min.
 
Add carrots, celery, sage, thyme, sauté 5 min.
 
Add pretzels to pan and stir, coating pretzels with sautéed vegetables and spices.
 
Add ½ cup of stock into pretzel mix, stirring until it is absorbed into the mix.
 
Repeat step 6 until all stock is thoroughly absorbed into mix.
 
Remove from heat, stir in fresh parsley and place in buttered 5” x 7” x 2” baking dish.
 
Bake @ 350°F covered with foil for 30-35 minutes, then uncover and bake about 10 minutes more.
 
***Stuffing can be assembled (but not baked) 1 day ahead and chilled (covered once cool). Bring to room temp before baking***