Ingredients
The following ingredients have 7 Servings
- 6 homemade or store bought pretzels or pretzel rolls, (cut into 1/2” cubes (about 8 cups)*)
- 1 1/2 sticks (170 grams) unsalted butter
- 1 cup diced white onion
- 1 cup thinly sliced carrots
- 1 cup diced celery
- 2 cups sliced mushrooms
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups low-sodium chicken or vegetable stock
- 1 tablespoon red wine vinegar
- 2 teaspoons Worcestershire
- 1 large egg, (beaten)
Instruction
- Preheat oven to 300°F. Place cubed pretzels on a large sheet pan. Toast in the oven for 20 minutes, tossing them halfway through, until dried out but not hard. Set aside to cool.
- Increase oven temperature to 350°F. Grease a 2-quart casserole pan or 9 by 13-inch pan with butter or non-stick spray.
- While the pretzels toast in the oven, heat a large sauté pan over medium heat and melt the butter. Add onions, celery, and carrots to butter and cook, stirring occasionally, until translucent, about 5 minutes. Add mushrooms and cook an additional 4 minutes. Add thyme, rosemary, salt, and pepper, and cook 1 more minute. Remove from heat and set aside.
- In a large bowl, mix the cooled, toasted pretzels cubes with cooked vegetables, tossing so the pretzels are coated in the butter. Gradually stir in chicken stock to mixture. Add red wine vinegar, Worcestershire, and egg, and mix.
- Pour stuffing into greased casserole dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes. Remove from oven, let cool for 5 minutes, and serve.
