Philadelphia Pretzel Stuffing Recipe

Read the article, “Chef Taylor gives twist to Thanksgiving dish with Philadelphia Pretzel Stuffing” featured in The Times Herald.

Basic Sage

soft pretzels, day old cut in about 1” inch rounds (approx 3-4 pretzels)

1#

fresh thyme

1T

flat leaf parsley, rough chop

1T

fresh sage, chiffonade

1T

salt & pepper or to taste

1t

Chicken or Turkey Stock

4c

butter

1/2#

celery diced

2c

onion, diced

2c

eggs

2

Methods

This will yield a stuffing with a golden crisp pretzel crust on top with a softer traditional holiday flavor underneath.

Variants: we make a great version of this with one cup of dried cranberries and one cup candied walnuts, or smoked bacon and roasted chestnuts

  1. Preheat convection oven at 350 (375 for conventional home oven)
  2. Toast bread for 10 minutes, set aside for use later in recipe
  3. Combine all other ingredients EXCEPT EGGS, PARSLEY AND SAGE in large saucepan, bring to boil (approx 15min)
  4. Be sure to taste your hot mixture…it will be the base flavor your stuffing
  5. In a separate bowl whisk eggs temper hot mixture with eggs (to prevent curdling gradually add HOT mixture to eggs while whisking) until eggs and all of hot mixture is fully incorporated
  6. Pour tempered egg mixture over old pretzels
  7. Cover and refrigerate to allow the mixture to soak into pretzels overnight
  8. This may take up to 12 hours as the pretzel formula is much more dense than any other bread you may be familiar using for stuffing
  9. Fold in fresh parsley and sage and mix well
  10. Place in 10”x12” baking pan and bake uncovered for 30 minutes