Tessa’s Recipe Rundown
Taste: The epitome of savory goodness.
Texture: Not overly mushy or dry!
Ease: Super simple and easy.
Pros: Fun and tasty twist on a Thanksgiving classic.
Cons: Absolutely none! You will go nuts over just how good this smells cooking.
Would I Make This Again? Every Thanksgiving for the rest of time!
This post may contain affiliate links. Read our disclosure policy.
Soft Pretzel Thanksgiving Stuffing combines all the most delicious savory flavors into one perfect side dish.
Never have I been more excited to share a savory recipe here!
This stuffing does use Soft Pretzels, one of my favorite recipes we published on the site in the last few years, but the level of savory satisfaction this Soft Pretzel Thanksgiving Stuffing recipe provides is unparalleled.
Free Baking Science Mini-Course!
From cookies that spread to undercooked brownies, this FREE 5-day Baking Science course helps you conquer common baking challenges and make bakery-worthy treats every time.
In fact, I can’t even take credit for this recipe. It was developed by our food stylist, Brendan McCaskey, who helped to style those gorgeous soft pretzel photos.
I asked if he’d be available to help us shoot some Thanksgiving content. The next few words out of his mouth included, “Pretzel Stuffing” and I practically leapt out of my seat in food excitement. Yes… that happens more than it probably should.
To be honest, I’ve never been a big fan of stuffing. It wasn’t until recent years I realized that it was because I’ve only had the box stuff. The moment I had a bite of homemade stuffing that wasn’t too soggy, rubbery, dry, or bland, I was sold. And I felt mournful for all those Thanksgivings I had missed out on good stuffing.
Between delicious side dishes like this stuffing, my Cheesy Green Bean Casserole with Bacon, delicious Sweet Potato Casserole, and soft Ultimate Dinner Rolls, I don’t even need the turkey!
I really hope you’ll give this recipe a try for your celebrations this year. It’s SUCH a joy for me and the HTH team to see you guys use our recipes for the holidays. It’s like we get to celebrate with you!
Sprinkle of Science
How to Make Pretzel Stuffing
Pretzels for Pretzel Stuffing
I highly recommend using homemade soft pretzels or pretzel rolls for the best flavor and texture. You can also buy pre-made pretzel rolls from the store if needed.
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.
What Vegetables Go in Stuffing?
This 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.
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 to Prevent Soggy Stuffing
- Going through the extra step of toasting the cubed pretzels to dry them out further is one of the best things you can do for stuffing. This helps ensure the perfect texture – not too soggy, not 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 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 to assist with this.
- 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 Pretzel 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 stuffing? Use it up in these Leftover Stuffing Muffins or pack all your yummy leftovers into my Thanksgiving Leftover Hand Pies.
Soft Pretzel Thanksgiving Stuffing
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!