Pretzel Mustard Stuffing

Directions

1. Preheat oven to 250 degrees.
   

2. 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.
   

3. Increase the heat of the oven to 350 degrees.
   

4. Mince the onion, carrot and celery.
   

5. In a medium saucepan, melt the butter over medium high heat.
   

6. Add the vegetables and sage. Sauté until tender and translucent.
   

7. Add chicken stock and mustard and bring to a simmer. Remove the sage.
   

8. 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.
   

9. Place the stuffing mixture in a lightly greased baking dish.
   

10. Bake for 30-40 minutes until warm and slightly toasted on top.