Serving Suggestions & Recipes


pretzelstuffing

Thanksgiving Pretzel Stuffing

Ingredients: 6 to 8 servings

3 tablespoons olive oil

1 ½ cups chopped red onion

1 ½ cups chopped celery

3 cups chopped mushrooms

3 - 5.5 ounce Bavarian style pretzels from San Diego Pretzel Co.

1 tablespoon chopped fresh rosemary

2 tablespoons chopped parsley

3 cups chicken stock

1 tablespoon Worcestershire sauce

¼  teaspoon cracked pepper corns

Salt to taste

Butter for casserole dish

Parsley sprigs or cilantro for garnish

 

Method: Heat olive oil in a large skillet over high heat.  Add onions and celery.  Cook until onions and celery are browning along their edges.  Add mushrooms and continue to cook until mushrooms are tender.  Add remaining ingredients.   Mix together and place in a buttered casserole.  Bake in a preheated 375 degree oven for approximately 1 hour until stuffing is crisp and golden brown.   Garnish with parsley or cilantro.

Serving Suggestions & Recipes


pretzelstuffing

Thanksgiving Pretzel Stuffing

Ingredients: 6 to 8 servings

3 tablespoons olive oil

1 ½ cups chopped red onion

1 ½ cups chopped celery

3 cups chopped mushrooms

3 - 5.5 ounce Bavarian style pretzels from San Diego Pretzel Co.

1 tablespoon chopped fresh rosemary

2 tablespoons chopped parsley

3 cups chicken stock

1 tablespoon Worcestershire sauce

¼  teaspoon cracked pepper corns

Salt to taste

Butter for casserole dish

Parsley sprigs or cilantro for garnish

 

Method: Heat olive oil in a large skillet over high heat.  Add onions and celery.  Cook until onions and celery are browning along their edges.  Add mushrooms and continue to cook until mushrooms are tender.  Add remaining ingredients.   Mix together and place in a buttered casserole.  Bake in a preheated 375 degree oven for approximately 1 hour until stuffing is crisp and golden brown.   Garnish with parsley or cilantro.