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Chef Gina Makes Pretzel Bread Sausage Stuffing

Jed Owen

Many of us have family holiday traditions. Growing up, I didn’t love stuffing. In hindsight, I probably had one mediocre serving and swore it off forever. So, when I took over cooking the Thanksgiving feast 10 years ago, I decided to improve our standard stuffing – a bit dry and underwhelming – and replace it with an almost bread-pudding-like version, soaked in eggs and cream and laced with melted cheese. 

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You can see the recipe that kicked off my love affair with stuffing here. This year, I have added a twist – still, bread soaked in a flavorful liquid and sprinkled with cheese – but this time, I am using pretzel rolls, gruyere cheese, and beer!  This recipe is unique and is packed with flavor that your family and friends will love. Enjoy! 

Image Courtesy Gina Veneziano

Pretzel Bread Sausage Stuffing

Prep Time: 60 min

Makes: 8 servings

Image Courtesy Gina Veneziano

Ingredients

  • 1 LARGE ONION, CHOPPED 
  • 2 LB. SAUSAGE OF CHOICE, LOOSE OR REMOVED FROM CASING 
  • 2 TBS GARLIC, MINCED
  • 3 TBS FRESH HERBS (SUCH AS SAGE, THYME, ROSEMARY), MINCED
  • 10 HEAPING CUPS CUBED PRETZEL ROLLS 
  • 1 LARGE APPLE, CHUNKED 
  • 1 ½ CUPS GRUYERE CHEESE, SHREDDED
  • 2 CUPS CHICKEN BROTH
  • 1 CUP BEER 
  • 1 TBS DIJON MUSTARD
  • 4 EGGS
  • SALT & PEPPER, TO TASTE
Image Courtesy Gina Veneziano

Directions

Image Courtesy Gina Veneziano

Notes

  • I was inspired by a German bratwurst sandwich for this stuffing. You could use Bratwurst sausage or any kind of sausage you prefer.
  • I used what’s traditionally known as the “Poultry Blend” for the herbs since this is the same combination of herbs I’ll be using on the turkey. 
  • If freezing ahead (like I do), stop after step 5. Put mixture into a large zip lock bag, label, and freeze for up to two months. When You want to bake the stuffing, transfer from the zip lock bag into a baking dish, and proceed with the remaining steps, cooking for approx. 10-20 minutes. Longer 
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