We just couldn’t let go of October so we are bringing this Octoberfest themed Pretzel Stuffing to Thanksgiving dinner. Cubed soft pretzels tossed in a buttery stone ground mustard flavor will keep the party going. We guarantee, there will be no leftovers.
6 C Soft Pretzels- Cubed
1 Onion- Medium
1 Carrot- Medium
1 Stalk Celery
2 T Butter
3 C Chicken Stock
2 T Bier Hall Bavarian Ale Mustard
2 Leaves Sage
Preheat oven to 250 degrees.
Place the cubed pretzels on a sheet tray and place into oven to bake for 1 hour. Stir every 15 minutes until the pretzels are well toasted like croutons.
Increase the heat of the oven to 350 degrees.
Mince the onion, carrot and celery.
In a medium saucepan, melt the butter over medium high heat.
Add the vegetables and sage. Sauté until tender and translucent.
Add chicken stock and mustard and bring to a simmer. Remove the sage.
In a large bowl, stir together the cubed pretzels and the chicken stock mixture until well combined. Allow to sit for 5 minutes to absorb the liquid.
Place the stuffing mixture in a lightly greased baking dish.
Bake for 30-40 minutes until warm and slightly toasted on top.