Change up your traditional stuffing/dressing with pretzels! Salty pretzel rolls, sweet apples, caramelized onions, balsamic vinegar, and sage.
With two fantastic giveaways going on right now, I’ve really been enjoying the comments in response to both prompts. The comments in response to my blogiversary have been particularly awesome as I am learning more about all of you, especially those coming out of the woodwork who do not normally post. It’s nice to know you’re out there and are enjoying what I am dishing out to you.
I also want to come over for Thanksgiving dinner after hearing all the recipes you would make with the CW bakeware by CorningWare. In fact may have to track some of you down for those recipes. But first I will hold up my end of the deal and start sharing the recipes I made for Friendsgiving starting with the stuffing.
This stuffing was inspired by the stuffing I made last year for my Thanksgiving dinner for two menu which was made with a bagel. After thoroughly enjoying the alternative bread choice in that stuffing I wanted to try another with pretzel rolls – one of my favorite alternative bread options. The combinations of salty bread, sweet apples, caramelized onions, balsamic vinegar, and the savory elements of sage made for an exceptional stuffing to serve with Thanksgiving turkey. It is baked in a separate dish from the turkey and can either be baked covered to retain it’s softness or uncover it at the end and cook a little longer for a crispy top. Whatever you preference, I’ve got you covered. Or uncovered ;-).
One year ago: Pickleball Chili
Two years ago: Sweet Potato Pie Dip with Pie Crust Dippers
Four years ago: Devil’s Food Nutella Cake
APPLE & CARAMELIZED ONION PRETZEL STUFFING
1 lb. pretzel rolls or soft pretzels
1/4 cup (1/2 stick) unsalted butter, divided
1/2 large onion, diced
1 medium apple, cored and chopped (about 1 cup)
1 Tbsp balsamic vinegar
4 fresh sage leaves, minced
Salt and pepper, to taste
2 cups low-sodium chicken broth (pr vegetable broth)
- Cut pretzels into 1-inch cubes and let sit out in a bowl or on a baking tray, uncovered, for at least six hours (or overnight) to make them stale. Or dry bread in a 250°F oven, spread in a single layer on a baking sheet, baked for about 30 minutes or until dry but not toasted.
- Preheat oven to 350°F.
- In a large saute pan over medium heat, melt 1 tablespoon butter then add onion, stirring to coat. Cook for 30-40 minutes, stirring occasionally, until caramelized. Add remaining butter, apple, and balsamic and cook until apples are soft, about 5 minutes more. Add sage, and salt and pepper to taste.
- In a large bowl, combine pretzel cubes, onion mixture, and chicken broth. Mix until the bread is saturated with liquid, and everything is evenly mixed. Press stuffing into a 9×13-inch baking dish and cover with foil.
- Bake for 40 minutes and remove from oven. For a crispier top keep it in the oven, remove the foil, raise your oven to 450°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly.
- Cool 10 minutes, then serve.
Source: Adapted from BuzzFeed.