Go Back Email Link
–+ servings
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.
No ratings yet
Print Recipe Pin Recipe
Save
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!