How to Make Pretzel Stuffing
Pretzels for Pretzel Stuffing
I highly recommend using homemade pretzels or pretzel rolls for the best flavor and texture. Though, you could also buy pre-made pretzel rolls from the store if you must.
What Vegetables Go in Stuffing?
This Soft Pretzel Thanksgiving Stuffing recipe uses white onion (yellow onion works too), carrots, celery, and mushrooms. Don’t skip the mushrooms – I promise, they’re so delicious here! We’re also using fresh rosemary and fresh thyme. I recommend sticking with fresh herbs if possible, for the best flavor.
How Far in Advance Can I Make the Pretzels?
- For best results, make the pretzels fresh. We then cube and toast the pretzels, which is actually better than simply stale bread.
- A couple of days ahead will be fine, but bread that’s too stale will yield a more tough or rubbery stuffing texture. The same is true for pretzels.
- If you need to make or buy your pretzels further in advance, simply freeze them inside an airtight container or freezer bag, then defrost them before toasting.
Can I Make This Stuffing Recipe with Sausage?
Yes! I haven’t tested it specifically, but pretzel stuffing would taste absolutely delicious with some ground sausage. I think pork sage sausage would be perfect, but feel free to use what you prefer.
To add sausage, I would omit 2 tablespoons of the butter. Cook the sausage, remove with a slotted spoon, then add the butter to the pan and sauté the veggies as the recipe directs. Add the sausage back in when you toss all the ingredients together.
How do I Prevent Soggy Thanksgiving Stuffing?
- Going through the extra step of toasting the cubes to dry them out further is one of the best things you can do for stuffing. It’ll help ensure the perfect texture, not too soggy or too rubbery, with crisp bits on top and at the edges.
Be sure not to underbake the stuffing which can also create a soggy texture.
Lastly, don’t skip removing the foil for the last 15 minutes of baking!
Why is My Stuffing Dry?
- If you don’t use enough liquid and fat in the form of stock, melted butter, and an egg, then your stuffing will dry out quickly. Truly the secret is in lots of butter!
Also avoid overcooking your Soft Pretzel Thanksgiving Stuffing. This is easily done when you make the stuffing in advance and then heat it again for too long to serve later. See my advance prep tips below.
Covering the pretzel stuffing with foil for most of the cooking time as directed in the recipe will also prevent it from drying out.
How to Make Stuffing Ahead of Time:
If you’re bringing stuffing to a friend or family member’s house, cook it as directed but just shave off about 5 minutes from the cooking time. Then when it’s almost time to serve, just pop it back in a 350°F oven to finish it off.
Once the wet and dry ingredients mix, the pretzel stuffing should hit the oven soon after. You can complete steps 1-3 in advance by drying out the pretzel cubes and letting them sit uncovered at room temperature, and sautéing the veggies and refrigerating them a day in advance. Then just proceed with step 4 the day you plan to serve.
How to Store Stuffing Leftovers:
Store leftover Soft Pretzel Thanksgiving Stuffing in an airtight container in the fridge for up to 4 days. Reheat, covered with foil, in a 300°F oven or in the microwave until warmed.
What to Make with Thanksgiving Leftovers?
Got too much leftover pretzel stuffing? Use it up in these Leftover Stuffing Muffins or pack all your yummy leftovers into my Thanksgiving Leftover Hand Pies.