ACTIVE: 40 min l TOTAL: 2 hr l SERVES: 6 to 8
“There have been some pretty fierce battles over the leftovers of this stuffing. The pretzely flavor is unbeatable. Pretzelize anything and I’d eat it!”
10 heaping cups cubed pretzel rolls1 16-ounce package bacon, cut into ½-inch pieces1 medium onion, chopped4 stalks celery, choppedKosher salt and freshly ground pepper1½ cups chicken broth½ cup beer¼ cup dijon mustard2 tablespoons honey2 large eggsCooking spray or butter, for the casserole dish½ cup chopped fresh parsley
1. Preheat the oven to 200˚. Spread out the pretzel roll cubes on baking sheets and bake, flipping the cubes halfway through, until the bread dries out, about 1 hour. Set aside to cool and increase the oven temperature to 375˚.
2. Cook the bacon in a large sauté pan until crisp. Remove to a paper towel–lined plate to cool. Pour off and reserve ¼ cup bacon grease from the pan. Add the onion and celery to the pan with the remaining bacon grease and cook over medium heat, stirring, until soft, about 5 minutes; season with salt and pepper. Set aside.
3. Whisk together the chicken broth, beer, mustard, honey and eggs in a medium bowl.
4. Grease a 9-by-13-inch casserole dish, then gently combine the bread cubes, bacon, parsley and onion-celery mixture in the dish. Pour the broth mixture over the top and toss gently to coat. Pour the reserved bacon grease over the top. Bake until set and golden, about 40 minutes.