Pretzel and Sausage Dressing
Inspired by German beer halls, this stuffing gets its satisfying chew from day-old soft pretzels.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cast iron skillet
- Oven
- Baking sheet
- Mixing bowl
- Skillet
- Wooden spoon
- Spatula
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Roasting pan
- Kitchen scale
- Stove
Ingredients
- 10 cups (1 lb. 12 oz.) day-old soft pretzels, cut in 1-in. pieces
- 2 Tbsp. unsalted butter, plus more for greasing
- 1 cup (5 oz.) carrots, finely chopped
- 1 cup (4¾ oz.) celery, finely chopped
- 1 cup (5½ oz.) onions, finely chopped
- Kosher salt
- 2 medium garlic cloves, minced (2 tsp.)
- ½ tsp. poultry seasoning
- 1 Tbsp. finely chopped fresh sage
- 1 Tbsp. finely chopped fresh thyme
- 2 Tbsp. chopped fresh parsley
- ½ tsp. freshly ground black pepper
- 1 lb. bratwurst or other mild sausage, casings removed
- 2 large eggs, lightly beaten
- 1 cup chicken stock
- One 11-oz. can condensed cream of celery soup
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