Pretzel Bread, Bacon and Apple Stuffing recipes
This recipe delivers a sophisticated stuffing featuring cubed pretzel bread, crisp bacon, tart Granny Smith apples, and sweet dried cherries, all bound with savory stock and eggs. It's a rich, flavorful, and texturally interesting side dish perfect for any festive meal.
Equipment
- 1 Large Skillet or Dutch Oven For sautéing aromatics and bacon.
- 1 Large Mixing Bowl For combining stuffing ingredients.
- 1 9x13 inch Baking Dish For baking the stuffing.
- 1 Chef's knife For dicing and chopping ingredients.
- 1 Cutting Board For preparing vegetables and bacon.
Ingredients
Main
- 10 cups pretzel bread cubed
- 1/4 cup butter
- 6 stalks celery diced
- 1/4 cup flat-leaf parsley
- 1 teaspoon coarse ground pepper
- 1/2 cup beer or sub chicken stock
- 16 slices thick-cut bacon cooked crispy and chopped
- 1 large yellow onion diced
- 2 Granny Smith apples peeled, cored and diced
- 1 teaspoon kosher salt
- 1-1/2 cups chicken stock
- 2 large eggs lightly beaten
- 1 cup chopped dried cherries
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Cook the 16 slices of thick-cut bacon in a large skillet until crispy. Remove bacon, chop, and set aside. Reserve 1-2 tablespoons of bacon fat in the skillet.
- Add 1/4 cup butter to the skillet with the bacon fat over medium heat. Sauté the diced large yellow onion and 6 stalks of diced celery until softened, about 5-7 minutes.
- Stir in the 2 peeled, cored, and diced Granny Smith apples, 1/4 cup chopped flat-leaf parsley, 1 teaspoon kosher salt, and 1 teaspoon coarse ground pepper. Cook for another 3-5 minutes until apples are slightly softened.
- In a very large mixing bowl, combine the 10 cups of cubed pretzel bread, chopped crispy bacon, the sautéed apple mixture, and 1 cup of chopped dried cherries. Toss gently to distribute evenly.
- In a separate medium bowl, whisk together 1/2 cup beer (or chicken stock), 1-1/2 cups chicken stock, and 2 lightly beaten large eggs.
- Pour the liquid mixture over the bread mixture in the large bowl. Toss gently but thoroughly until the pretzel bread cubes are evenly moistened.
- Transfer the stuffing mixture to the prepared 9x13 inch baking dish, spreading it evenly.
- Bake, covered with foil, for 30 minutes. Then, remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and crispy, and the stuffing is heated through.
- Remove from oven and let rest for 10-15 minutes before serving to allow the stuffing to set.
Notes
This stuffing offers a fantastic balance of savory, sweet, and tangy. Ensure your pretzel bread is slightly stale or lightly toasted before incorporating it to prevent a soggy final product. Cooking the bacon until truly crisp is crucial for texture, and reserving a tablespoon or two of its rendered fat to sauté the aromatics will deepen the savory profile significantly. The Granny Smith apples provide a welcome tartness, cutting through the richness of the bacon and pretzel bread; be careful not to overcook them initially so they retain some bite. The dried cherries are a wonderful addition, offering bursts of concentrated sweetness and a chewy contrast. For an extra crispy top, bake uncovered for the last 15-20 minutes or consider a quick broiler finish, watching carefully.