Three Meat Pretzel Stuffing

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If the idea of making Three Meat Pretzel Stuffing did not get you running to the store shopping for ingredients, I don’t know how else I can convince you that you need to make this dish. But keep reading, by the third paragraph you will be grabbing your car keys.

cooked stuffing in an oval baking dish

You know what they say:

The more the merrier, right? This saying sure comes true for this Three Meat Pretzel Stuffing.  

Imagine three different, delicious meats mixed in with chopped pretzel buns and all together smoked to perfection. 

Do I need to say more? I thought so. I will wait here while you get the ingredients.

Ok, ready? Let’s get on making this recipe. 

serving plate with the stuffing

Why you will love this Three Meat Pretzel Stuffing

  • We are using three different types of meat in this recipe. You can mix and match to your liking. How cool is that!
  • We are using pretzel buns! Much better than an ordinary stale bread!
  • For sure you will have leftovers to enjoy for couple of days
  • Perfect dish to feed a crowd

By the end of reading this post you will be certain this pretzel stuffing belongs on your table, and not only during the holidays. You will be making it more often. I guarantee it. 

cooked stuffing on a green background
ingredients for three meat stuffing

Pretzel Stuffing Recipe Ingredients, Variations and Substitutions

Pretzel buns – texture and consistency of this bread is perfect for stuffing; slightly sweet, tangy and fermented flavor with salty finish will deliver layers of flavor; use store bought or make your own; make sure you dry them well to get the best texture of your stuffing; pretzel rolls, sourdough bread, and bagel would be a great substitute.

Breakfast sausage – you can use any kind you like, plain, flavored, spicy or sweet; you can substitute with ground pork or chorizo for extra flavor.

Smokies beef sausage – they add great flavor and texture to the stuffing; you can use smoked kielbasa or bratwurst instead

Bacon – great flavor enhancer, I used homemade smoked bacon but store bought is perfectly fine; you can substitute with turkey bacon or diced pancetta

Broth – use vegetable or chicken broth, it will keep the stuffing moist and flavorful. You can substitute vegetable or chicken stock if that’s what you have on hand. Note, stock tends to be richer and more flavorful.

Leeks – I used only one and it was enough; you can use 1 medium onion instead

Butter – is flavor, don’t skimp on in; I used 1 whole stick of melted butter for best consistency of the stuffing; you can substitute with ghee or use vegetable oil

Eggs – 2 whole eggs, they are the binder along with broth and broth of all the other ingredients

Mustard – whole grain, spicy or yellow, either kind you like or have available will work; you can substitute with horseradish or splash of vinegar. Interesting option would be mixing powdered mustard with sour cream or greek yogurt.

Fresh Thyme – dried thyme will work as well, but fresh thyme is preferred; you can add sage instead or use both. If you don’t have fresh herbs use dried. The recommended conversion is for 1 tablespoon of fresh herbs use 1 teaspoon of dried herbs

Worcestershire sauce – great flavor booster, adds complexity and balance to any dish. Combination of equal parts of: soy sauce, apple cider vinegar and dried mustard.   

Salt, pepper – use more pepper than salt; pretzel buns, sausages, broth and Worcestershire sauce are already salty

mixed stuffing on an oval baking dish

Are you drooling yet? Reading the ingredients list, you know this stuffing recipe is going to rock your Thanksgiving or Holiday table and everybody will be asking for seconds. 

Meat trio, pretzel buns and mustard forward sauce. Flavors, textures, a culinary creation that will become your new tradition! 

Equipment you will need to make this Meat-Pretzel Stuffing:

  • Pellet Smoker, grill or you can make it in the oven and stove top
  • Large baking sheet
  • Large and medium size mixing bowl
  • Large cast iron pan
  • Measuring cups and spoons
  • Large spoons for mixing
  • Cutting board  
  • Chef’s knife

Tips for success when making Three Meat Pretzel Stuffing

  • Bread is the vessel of the stuffing, it absorbs all the wonderful flavors. Choose wisely, experiment with pretzels, bagels or sourdough; you can also try multigrain; make sure your dry it well for the best texture of the stuffing
  • Broth can add great flavor to the stuffing, try different kinds to find what works best for you
  • Spices and herbs, possibilities are endless. Traditionally sage, thyme and rosemary are used in stuffing. Spin your spice rack and try different combinations of your favorite flavors 

Step by step instructions how to make Three Meat Stuffing

Step 1: Let’s start with dicing and toasting the pretzel buns. Using a serrated knife cut the pretzel buns into cubes. Distribute the pretzel cubes evenly in one layer on a large baking sheet. This will allow even drying and crispy texture. I smoked the bread at a low temperature of 200F for 20 minutes. This helped to infuse smoky flavor into the bread. For the last 10 minutes I increased the temperature to 375F to achieve a crispy texture. 

Step 2: Preheat a large cast iron skillet over medium heat. Chop, dice the sausages. Add the smokie sausage and cook until it is browned on both sides. Remove from the skillet and add the chopped breakfast sausage. Cook until brown and crispy. Remove from the skillet and now cook bacon. Remove and set aside.

Step 3: Using the same skillet and the bacon grease sauté the leeks. I cook mine for a short time (5 minutes), just so they are soft but not browned.

Step 4: Remove the skillet from the heat and add back the three meats: smokies, sausage and bacon. Mix well to combine.

Step 5: In a medium size bowl combine the: broth, eggs, melted butter, mustard, herbs, spices and Worcestershire sauce. Mix well with a whisk or fork.

Step 6: To a very large mixing bowl add the crispy pretzel bread, meat and leeks. Finish up by pouring out all the liquid. 

Step 7: Using large spoons mix it all together. Keep scooping the liquid from the bottom of the bowl and applying it to the top, to soak into the bread.   

Step 8: Transfer the stuffing into a baking dish. Smoke at 350F for 45 min or until the stuffing is golden brown on top

Oven Instructions

Step 1: Follow steps 1 through 7 from the Smoker Instructions.

Step 2: Preheat oven to 350F. Cover the baking dish with foil and bake for 30-40 minutes. Remove the foil and cook uncovered for another 10-15 minutes. Stuffing is done when the top is golden brown and crispy.

Unique ideas for using leftover pretzel stuffing.

This pretzel stuffing can be used in multiple ways, not only during Holidays. Here are few ideas how else to use it:

Stuffed veggies – Bell peppers, mushrooms or zucchini are great vessels for stuffing. Sprinkle some cheese on top and bake. 

Breakfast hash – Turn your stuffing into a breakfast hash by sautéing it with diced potatoes. Top it with a fried or poached egg for added richness.

Stuffed Chicken or Turkey Breast – Roll the stuffing inside a chicken or turkey breast, secure it with kitchen twine, and roast until the meat is cooked through. This creates a flavorful, stuffed main dish.

Stuffing Muffins – Portion the leftover stuffing into muffin cups and bake until they form crispy, individual portions. 

Grilled Sandwich – Make a sandwich using leftover stuffing as a filling. Layer cheese, sliced turkey and finish with a touch of cranberry sauce. You will need both hands to bite into this creation.

Soup Thickener – Mix small amounts of stuffing into a soup or stew to add thickness and flavor. This works particularly well with brothy soups.

Stuffing Waffles – Press leftover stuffing into a waffle iron to create savory stuffing waffles. Top them with leftover cranberry sauce for a unique breakfast or brunch dish.

Pasta Bake – Mix leftover stuffing with cooked pasta, tomato sauce, and cheese to create a comforting pasta bake.

cooked three meat pretzel stuffing stuffing in an oval baking dish, close up

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Storage and reheating instructions 

  • Refrigeration:
    • transfer to an airtight container or resealable plastic bag. Refrigerate promptly.
    • Use within 3-4 days for optimal freshness.
  • Freezing:
    • Portion the stuffing into freezer-safe containers. Seal well to prevent freezer burn.
    • use within one month for the best quality and taste.  
  • Thawing Frozen Stuffing: First thaw the frozen stuffing it in the refrigerator overnight.  
  • Reheating:
    • Oven: Place the stuffing on a baking dish; cover with foil and reheat at 350F for 20 minutes;  
    • Microwave: always use microwave -safe container; reheat in short intervals, stirring in between to distribute the heat

Well, what do you think of pretzel stuffing recipe with three meats? Each bite of this stuffing delivers great flavor, texture and satisfaction. Creative and unique combination of used ingredients results in savory delight. You will not want any dessert after eating this stuffing. You are welcome!

Also, let’s not forget about many UNIQUE IDEAS to transform any leftover pretzel stuffing to a new delicious meal the family will enjoy.

cooked stuffing in an oval baking dish

Three Meat Pretzel Stuffing

Sylwia Vaclavek
The more the merrier! Yes, this applies very well to this Three Meat Pretzel Stuffing. It sure is a mouthful to say and to enjoy. Looking for a holiday favorite. This is it. Must try Pretzel stuffing will be a crowd pleaser.
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Prep Time 15 minutes
Cook Time 55 minutes
Roasting bread 40 minutes
Total Time 1 hour 50 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 450 kcal

Equipment

  • 1 pellet smoker oven
  • 1 large baking sheet
  • 1 large and medium size mixing bowls
  • 1 large cast iron pan
  • 1 measuring cups and spoons
  • 1 large spoon for mixing
  • 1 cutting board
  • 1 chef's knife
  • 1 whisk

Ingredients
  

  • 2.5 cups pretzel buns, cubed sub: sourdough, bagel
  • 1 cup beef lil smokies sausages; sliced sub: any sausage of your liking
  • 1 cup mild breakfast sausage; sliced sub: any sausage, chorizo,
  • 8 slices bacon, cut into 1/2 pieces sub: turkey bacon or pancetta
  • 1 leek, thinly sliced sub: yellow onion, shallots
  • 1 stick of butter, melted sub: ghee, vegetable oil
  • ¼ cup mustard sub: Dijon, or yellow mustard
  • 1.5 cups broth sub: use broth or stock of your choice
  • 2 eggs, beaten
  • 1 tbsp thyme sub: 1 tsp dried thyme or sage
  • 1 tbsp Worcestershire sauce sub: soy sauce, liquid aminos
  • 1 tsp salt and black pepper

Instructions
 

  • Start by slicing the sausages and bacon. Make the slices bite size thickness.
  • Cut the pretzel buns into cubes.
  • Arrange the pretzel cubes in one layer on a baking sheet.
  • Preheat your smoker to 200F.
  • Smoke the pretzel buns for 40 minutes until dry and crispy, like croutons. Half way through the bake toss them to bake evenly on all sides.
  • Cut the leeks and chop the thyme.
  • Preheat large cast iron pan over medium heat. Cook the sausages, each type separately. Remove and set aside. Cook the bacon last. Remove and add to the cooked sausage
  • Briefly cook the leeks in the bacon grease.
  • Transfer the meats and leeks to medium bowl, mix to combine.
  • In a medium size bowl combine: broth, melted butter, eggs, mustard, thyme, salt, pepper and Worcestershire sauce. Stir well to combine.
  • Transfer the dry pretzel cubes into large bowl.
  • Add the meats and leek’s mixture and combine together.
  • Slowly pour the wet mixture over the pretzel cubes. Mix very well. Keep scooping the liquid from the bottom of the bowl and pouring it over the bread, until it is gone and the bread is evenly coated.
  • Transfer to baking dish and smoke at 350F for 40 minutes until the stuffing is set and golden brown on the top.

Notes

Cook the meats separately and arrange them on the pan in one layer. Don’t crowd them. We want uniformly browned pieces, not steamed meat.
Make sure to dry the bread, so it is nice and crispy. Remember you will be mixing it with liquid. We don’t want soggy stuffing.
If you are up for an experiment, add a handful of dried fruit or nuts to your stuffing. This will definitely add a element of surprise for your guests.
 

Nutrition

Serving: 0.5cupCalories: 450kcalCarbohydrates: 41gProtein: 17gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 86mgSodium: 2575mgPotassium: 204mgFiber: 1gSugar: 3gVitamin A: 411IUVitamin C: 8mgCalcium: 29mgIron: 15mg
Keyword bacon, holidays, leeks, pretzel, sausage, stuffing, three meat
Tried this recipe?Let us know how it was!
Did you make this recipe?

Pretzel Stuffing: Conclusion

The quest for the perfect Holiday side dish often leads to the traditional yet ever-evolving stuffing recipes. Among these, the Three Meat Pretzel stuffing recipe stands out for its unique blend of flavors and textures. Combination of pretzel rolls, savory and smoky meats with aromatics creates a mouthful.

The foundation of this pretzel stuffing are cubed and roasted pretzel buns. They offer a more complex flavor profile than standard bread cubes. These buns, provide a slightly tangy and salty finish. Preparing the stuffing ahead of time allows these flavors to meld beautifully. When cooked at the right oven temperature, these cubes attain the perfect balance of crispness and softness.

This pretzel stuffing recipe is versatile enough to accommodate variations. You can easily make it vegetarian or vegan by using selection of vegetables instead of meat. Experiment with the bread, get it from the store or make your own. Seasoning and meats are also up to your liking. Use what you have available or experiment with new flavors, like chorizo.

This stuffing delivers a flavorful and a mouthful twist on the classic that will become your favorite.

Three Meat Pretzel Stuffing FAQ

Why is my stuffing soggy?

Make sure to toast the pretzel buns so they are crispy; pay attention to the baking time and if you can skip covering the stuffing with foil, it will help the moisture evaporate during the cooking process.

Why is my stuffing dry?

Use the recommended amount of butter. One stick should be plenty sufficient to keep you stuffing at the perfect moisture level. Watch the cooking temperature. I recommend cooking at lower temperature. It will take longer, but will keep the stuffing from drying out. You can also use foil to retain the moisture.

Can I use ground pork or turkey?

Yes, either meat combination will work. Experiment with flavors and textures of the meat. Click HERE to read more about ingredients, variations and substitutions.

What can I use as a vegetarian option for traditional meat stuffing?

Go for hearty options like mushrooms, lentils, or nuts for a satisfying meaty texture, and enhance the flavor with savory herbs and spices.

How far in advance can I make this stuffing?

It is recommended to make the stuffing no more than 1-2 days in advance 

How to store leftover stuffing?

Allow it to cool to room temperature, then transfer it to an airtight container or sealable plastic bag. Stuffing will stay fresh in the fridge for up to 3-4 days. Click HERE to read more about storage of leftover stuffing.

Can I freeze stuffing?

Freezing is also an excellent option for a larger amount of leftover stuffing. Place the stuffing in a freezer-safe container or bag, ensuring it’s well-sealed to prevent freezer burn. It can be stored in the freezer for up to a month. When ready to enjoy, thaw it in the refrigerator and reheat in the oven or microwave. Click HERE to read more about storage.

How can I re-heat stuffing?

You can reheat leftover stuffing in the oven at 300F; remember to cover the dish with foil to retain the moisture and not to dry it too much

Are eggs necessary in the stuffing?

Eggs act as a binder of all the other stuffing ingredients.  

How do I add a unique twist to classic stuffing recipe?

Elevate your stuffing game by experimenting with ingredients like dried fruits, nuts, or even a hint of unexpected spice to surprise and delight your taste buds.

What’s the best way to achieve a crispy top on my stuffing?

To achieve that perfect crispiness, consider baking your stuffing uncovered for the last part of the cooking time, allowing the top layer to turn beautifully golden brown.

Can I use different types of bread for stuffing, or is one better than the others?

While traditional options like sourdough and French bread work well, feel free to experiment with your favorite bread varieties to add unique flavors and textures to your stuffing.

How do I make gluten-free stuffing that still tastes great?

Opt for gluten-free bread and double-check ingredients like broth and seasonings to ensure a stuffing that’s not just safe for gluten-sensitive folks but also bursting with deliciousness.

cooked three meat pretzel stuffing stuffing in an oval baking dish, close up

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