It’s that time of year, again. The time of year when everyone asks me about the recipe of my soft pretzel stuffing.
As I was born of southern climes, I have…opinions about the so-called “cuisine” offered by the Northern region of these United States. The concept of soft-pretzel stuffing, however, is a glory I cannot and will not deny. It was first introduced to me at a “Friendsgiving” party, and while the original creator was tight-fisted with the recipe (he has since relented, giving me a list of instructions far too long to replicated, even if they do finally find a use for gibblets), I have made my own.
The nature of the soft pretzel, being salty and buttery before you even begin, allows a recipe that is sheer elegance in its simplicity. You can dress up a soft pretzel if you like, I suppose. But why would you?
I recommend using the soft pretzels found at Miller’s Twist in Reading Terminal, but any soft pretzel will do.
Soft Pretzel Stuffing
1 dozen soft pretzels
2 quart chicken or vegetable broth
4 oz of butter
1 large onion, chopped
4 large carrots, chopped
2 celery stalks, chopped
4 sprigs of fresh sage, chopped
4 sprigs of fresh thyme, chopped
Salt
A dash of Penzey’s Sandwich Sprinkle (an optional touch, but I always find it adds a little somethin’-somthin.’ Garlic powder will serve)
1) Preheat the oven to 350°. I usually make this along side a roast turkey, using Alton Brown’s recipe, so the oven has already been at 350° for quite some time before I shove the stuffing in.
2) Chop the soft pretzels into 1-inch pieces, place in a large bowl. Poor one quart of the broth into bowl, and allow the pretzel pieces to soak the broth up
3) Melt the butter in a dutch oven over medium heat. Add the onions, carrots celery and a pinch of salt, and sweat until the onions are translucent
4) Add sage and thyme to the vegetable mixture, stir until the vegetables are evenly coated.
5) Add the pretzel pieces, including the broth at the bottom of the bowl. Add Sandwich Sprinkle. Stir well.
6) Add more broth, so that the liquid comes halfway up the sides of the dutch oven (usually only 2 cups, but it depends on how dry or absorbent you pretzels are)
7) Place the dutch oven in the oven, covered, for 30 minutes.
8) Remove cover, and cook for another 20 minutes.
9) Serve immediately in huge honking spoonfuls.
Not a fancy recipe, I will admit. But a crowd-pleaser just the same.
