This post may contain affiliate links. Read our disclosure policy.
Tessa’s Recipe Rundown
Taste: Buttery and savory with plenty of flavor from fresh rosemary, thyme, and sautéed vegetables.
Texture: Soft and moist inside, with crisp, golden-brown bits around the edges and on top. Not overly mushy or dry!
Ease: A little prep work is involved, but the steps are simple and can be partially done ahead of time.
Why you’ll love this recipe: Such a fun and tasty twist on Thanksgiving stuffing!
This Soft Pretzel Thanksgiving Stuffing is packed with buttery soft pretzels, savory herbs, and all the classic flavors of Thanksgiving. It’s my favorite stuffing recipe of all time!
I grew up on box stuffing. It was always soggy or overly salty, and I was never a big fan. This homemade stuffing recipe, developed by my food stylist, Brendan McCaskey, completely changed my mind.
Instead of traditional bread cubes, this stuffing uses my husband Joe’s homemade Soft Pretzels for a buttery, savory twist on a Thanksgiving classic. Fresh herbs, sautéed vegetables, and a few flavor-packed ingredients make this a side dish worth adding to your holiday menu.
I hope this stuffing earns a spot on your holiday table alongside favorites like Cheesy Green Bean Casserole with Bacon, delicious Sweet Potato Casserole, and soft Ultimate Dinner Rolls. It’s such a joy to see you making my recipes for the holidays. It’s like I get to celebrate with you!
Reader Love
This was excellent! Before this recipe no one liked stuffing in my family, but that’s now changed. All ready has been requested for Christmas.
I love this recipe and have made this stuffing for the past few years. I’ve added sausage, bacon and apples with some added Dijon mustard as well. Can’t wait to make it again this year!
Key Recipe Ingredients
Soft Pretzels: Homemade soft pretzels give this stuffing the best flavor and texture, but store-bought pretzel rolls work, too. Cut them into cubes and toast them before using. Avoid letting them get overly stale, which can make the stuffing tough or rubbery.
Vegetables: Onion, carrots, celery, and mushrooms create a savory, flavorful base. Don’t skip the mushrooms! They add delicious depth and texture.
Fresh Herbs: Fresh rosemary and thyme bring classic savory, herby flavor to the stuffing. I recommend using fresh herbs for the best results.
Chicken or Vegetable Stock: Stock adds moisture and flavor to the pretzels. Use low-sodium stock so you can better control the saltiness of the finished stuffing.
Red Wine Vinegar: Adds a little tang and brightness to balance the rich, buttery pretzels and savory vegetables.
Worcestershire Sauce: Brings a deep, savory, umami-rich flavor that makes this stuffing taste extra delicious.
Sprinkle of Science (open me!)
The key to great stuffing is getting the moisture balance right. Here are my top tips for soft, flavorful stuffing with crisp edges instead of a soggy or rubbery texture:
- Toast the pretzels: This dries out the pretzel cubes so they can absorb the flavorful stock without becoming overly soggy.
- Bake until fully cooked: Underbaking can leave the center wet and mushy, so be sure the stuffing is heated through before serving.
- Uncover for the last 15 minutes: Removing the foil allows moisture to escape and helps the top and edges turn golden and crisp.
Storage & Make ahead
Make Ahead: You can prepare parts of this recipe in advance.
- Pretzels: Toast the cubed pretzels and leave them uncovered at room temperature 1 day ahead. If you need to make or buy your pretzels further in advance, freeze them in a freezer container or bag, then defrost before toasting.
- Vegetables: Sauté the vegetables and refrigerate them in an airtight container for up to 1 day. Assemble and bake the stuffing just before serving for the best texture.
- Hosting Tip: Bringing stuffing to a gathering? Bake it about 5 minutes less than directed, then finish baking in a 350°F oven just before serving.
Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
Reheating: Cover with foil and warm in a 300°F oven until heated through, or microwave individual portions.
Freezing: Freeze leftover, cooled stuffing in an airtight, freezer-safe container for up to 1 month. Thaw overnight in the refrigerator and reheat covered in a 300°F oven until heated through. The texture may be softer after freezing.
Frequently Asked Questions
Fresh pretzels are best, but you can make or buy them a couple of days ahead. Avoid using pretzels that are overly stale, as they can make the stuffing tough or rubbery. For longer storage, freeze the pretzels in an airtight container or freezer bag, then thaw and cube them before toasting.
Yes! Although I haven’t tested this variation, pork sage sausage would be delicious. Brown the sausage, transfer it to a plate, and sauté the vegetables in the same pan, reducing the butter by 2 tablespoons. Stir the cooked sausage back in when combining the stuffing ingredients.
Don’t skip toasting the cubed pretzels! This helps keep them from getting too soggy or rubbery, with crisp bits on top and at the edges. Don’t underbake the stuffing, and don’t skip removing the foil for the last 15 minutes. These steps help the stuffing cook through while developing crisp edges and a golden top.
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! Cover the dish with foil for most of the baking time, and avoid overbaking. If making it ahead, be careful not to overheat it when finishing it in the oven.
This recipe uses onion, carrots, celery, and mushrooms, along with fresh rosemary and thyme. Yellow onion works in place of white onion, but I recommend fresh herbs for the best flavor.
Use it up in these Leftover Stuffing Muffins or pack all your yummy leftovers into Thanksgiving Leftover Hand Pies.
P.S. Check out my full Thanksgiving recipe headquarters HERE!
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
- 6
homemade pretzels or store-bought 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
Instructions
- 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 the 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 before serving.
Do you salt the pretzels when you make them? I wouldn’t think so if you salt the stuffing.. Sounds fantastic.
Yes, we still lightly salted our homemade pretzels. However, if you’re worried about it being too salty, feel free to reduce the kosher salt to your desired taste. It’s always easy to add more than take out! 🙂
Did I miss the nutrtional value/facts for this recipe?
This was excellent! Before this recipe no one liked stuffing in my family, but that’s now changed. All ready has been requested for Christmas.
Wow, that’s incredible to hear! So happy this recipe was such a hit, thanks for sharing 🙂
I love this recipe and have made this stuffing for the past few years. I’ve added sausage, bacon and apples with some added Dijon mustard as well. Can’t wait to make it again this year!