Pretzel Beer Cheese Stuffing
"A stuffing right out of pub, made with soft pretzels, beer, bratwurst and cheddar."
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 12 ounces about 4 links bratwursts
- 1 large onion, diced
- 3 large celery ribs, diced
- 2 garlic cloves, minced
- 1⁄2 teaspoon black pepper
- 1⁄2 cup medium-bodied beer
- 1 lb day-old soft pretzels, diced
- 1 cup shredded cheddar cheese, divided
- 1 tablespoon fresh thyme leave
- 2 cups chicken stock
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 large eggs, beaten
- 3 tablespoons chopped parsley, plus more for garnish
directions
- Preheat oven to 400 degrees F. Grease a 10-inch square casserole dish.
- Heat oil in a large skillet over medium heat. Cook the sausages, turning occasionally, for 8-12 minutes. Transfer to a cutting board, slice into 1/2- inch rounds and place in a large mixing bowl.
- Return the pan to medium heat and add the onion, celery and garlic. Cook until softened, about 5 to 7 minutes. Season with black pepper and then add the beer. Cook for about 2 minutes then remove from heat and transfer to the mixing bowl with the bratwurst.
- Add the diced pretzels, 1/2 cup cheddar cheese, thyme, stock, mustard, Worcestershire sauce, and eggs to the bowl with the bratwurst and sauteed vegetables. Stir to combine.
- Transfer to casserole dish and sprinkle with remaining cheese. Bake until golden brown, about 35 to 40 minutes. Let rest 10 minutes and garnish with chopped parsley.
Questions & Replies
-
Where can I buy large soft pretzels??
-
Can I make this ahead and reheat? -
Any way I can leave out the brats? Just not a fan of meat in my stuffing.
Reviews
-
Made this for thanksgiving and had great feedback. I only used a cup and a half of chicken stock and omitted the thyme, since I didn’t have any. This would be just as good without the brats, too!
-
I made this for Thanksgiving this year which was very appropriate since it was our first Thanksgiving living in Wisconsin. This was super tasty and a fun change from traditional stuffing. The only thing I might change is to reduce the chicken broth since it could have been a bit crispier. Yum!
RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
