Pretzel Bread Stuffing

• Produce

  • 2 Carrots (1 cup, large
  • 8 Celery stalks
  • 3 Garlic cloves
  • 1/4 cup Italian flat-leaf parsley
  • 8 oz Mushrooms
  • 1 Onion (1 1/2 cups, large
  • 2 tsp Rosemary, Fresh
  • 1 tbsp Sage, fresh
  • 1 1/2 tbsp Thyme, fresh

• Canned Goods

  • 1 1/4 cup Chicken stock or broth, low sodium

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 8 cups Pretzel bread, day-old

Found on loveandfoodforeva.com

Description

Ingredients

• 8 cups day-old pretzel bread (a little over 1 pound), cut into 1/2 inch cubes
• 2 Tablespoons extra virgin olive oil
• 1 large onion (1 1/2 cups), diced
• 8 celery stalks (around 2 cups), diced
• 2 large carrots (1 cup), diced
• 8 ounces mushrooms (stems removed), chopped
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup Italian flat-leaf parsley, chopped
• 1 1/2 Tablespoons fresh thyme, chopped
• 1 Tablespoon fresh sage, chopped
• 2 teaspoons fresh rosemary, chopped
• 1 1/4 cup low sodium chicken stock or broth

Directions

• Preheat your oven to 350 degrees F. Put the pretzel bread pieces on a baking sheet in a single layer and bake for 10 minutes. While the bread is in the oven, heat a large sauté pan over medium-high heat with the extra virgin olive oil for a couple minutes. Add the onions, celery, mushrooms, and carrots. Cook, stirring occasionally for 3-4 minutes. Add the garlic and all the chopped fresh herbs, and cook for another 3-4 minutes. Add the kosher salt and black pepper, stir to combine. Turn off the heat. Put the baked chunks of bread into a large bowl, then add the vegetables and chicken stock or broth. Stir well to combine. Taste to check for seasoning and season with salt if necessary. Spray a large baking dish with nonstick spray, then transfer the stuffing into the dish. Bake 30 minutes, until it’s crusty on top.