Print Friendly, PDF & Email
 
 

Ingredients

6- 2.5oz. SUPERPRETZEL® Soft Pretzels Item #3010
  • 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***