Soft Pretzel Stuffing

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

• 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.