Stuffing, or dressing. It’s one of those things that are delicious no matter how you make it. I could eat a big bowl of it for dinner. Yeah, the rest of the Thanksgiving meal is good as well, but oh my, the flavor, the texture… and of course all that bread, it’s just so good!
This year, I’ve ditched the whole grain bread, squishy white bread and corn bread and have gone straight to pretzel bread! It has a great flavor, and the texture holds up pretty well to all of the bacon, leeks and mushrooms that you can pack into one pan. Believe me, your Thanksgiving guests will be begging for seconds!Print
Pretzel Bread Stuffing with Bacon, Leeks and Mushrooms
- Prep Time: 45 mins
- Cook Time: 1 hour 50 mins
- Total Time: 2 hours 35 minutes
- Yield: 8 Servings
- Category: Side
- 10 cups pretzel bread, cut into 1/2-inch cubes (about 12 oz)
- 1 package (16 ounces) thick-cut hickory smoked bacon
- 1 medium leek, trimmed, cut in half lengthwise, chopped
- 2 medium stalks celery with leaves, chopped
- 2 packages (8 ounces each) mushrooms, sliced
- 3 cloves garlic, finely chopped
- 1/4 teaspoon fine sea salt
- Pinch freshly ground pepper
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1 1/2 cups chicken broth
- Heat oven to 200°F. Spread pretzel bread in a single layer on a large baking pan. Bake 1 hour, or until the bread has dried out, stirring after 30 minutes. Remove bread; set aside. Turn oven temperature up to 350°F.
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon from pan and place on paper towel-lined plate to cool. Break into 1-inch pieces. Drain off all but 2 tablespoons of the bacon grease.
- Add in the leeks, celery and mushrooms to the bacon grease over medium heat. Cook, stirring occasionally, until the mushrooms soften, about 6 to 8 minutes. Stir in the garlic and cook for 30 seconds, then turn off the heat. Season the mushrooms with the salt and pepper. In a large bowl, gently combine pretzel bread, bacon, mushroom and leek mixture and fresh herbs. Pour broth over top and toss gently to coat; spoon into a lightly greased 2-1/2 quart baking dish. Bake 45 to 55 minutes or until thoroughly heated and the top is crispy.
- Serving Size: 1 Serving
- Calories: 415
- Sugar: 5g
- Sodium: 839.8mg
- Fat: 27.9g
- Saturated Fat: 9.1g
- Unsaturated Fat: 18.8g
- Carbohydrates: 27.5g
- Fiber: 3g
- Protein: 14.3g
- Cholesterol: 39.9mg
What do you like to add to your stuffing?
Here are a few other tasty stuffing ideas…
Chorizo Cornbread Stuffing from Damn Delicious
Kale Shiitake Mushroom Stuffing from Love and Lemons
Stuffing with Sweet Potatoes and Cranberries from Family Fresh Cooking