Pretzel Mustard Stuffing
Pretzel Stuffing
PS Seasoning
8-Jun
90 minutes
30 minutes
American
Vegetable
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.
Ingredients
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
Directions
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.
