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    Home » Holiday Inspired Recipes » Thanksgiving Recipes

    Published: Nov 6, 2020 · Modified: Oct 13, 2022 by Renée · This post may contain affiliate links · 18 Comments

    Pretzel Roll Stuffing

    Jump to Recipe
    A vertical closeup image of Pretzel Roll Stuffing on a serving spoon with a title text overlay graphic

    Don't think this amazing Pretzel Roll Stuffing with Pine Nuts should only be made for Thanksgiving.

    After your first bite, you'll be looking for reasons to make it all year long!

    A photo collage of Pretzel Roll Stuffing with a title text overlay graphic in the center.

    When you're looking to serve a stuffing that has a fantastic twist on flavor and is an unusual yet delicious diversion from the norm, Pretzel Roll Stuffing will knock your socks off!

    Table of Contents Found Here
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • It's all about the pretzel roll:
    • How this recipe came to be:
    • Why this recipe works:
    • Can other nuts be used in place of pine nuts?
    • The key to making the best pretzel roll stuffing:
    • How to make pretzel roll stuffing:
    • Can pretzel roll stuffing be made in advance?
    • How to store stuffing if made in advance:
    • Additional Thanksgiving menu ideas:
    • Printable Recipe Card
    • Pretzel Roll Stuffing
    • Please comment if you've made this recipe.

    This recipe was originally shared in 2016. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to see you there!!

    An overhead photos of Pretzel Roll Stuffing in an oval yellow baking dish

    The ingredient list:

    • pretzel rolls
    • onion
    • celery
    • butter
    • olive oil
    • chicken stock or broth
    • salt and pepper
    • rubbed sage
    • garlic powder
    • pine nuts (optional)

    Kitchen tools and equipment needed:

    • large skillet
    • baking sheets
    • parchment paper or aluminum foil (optional)
    • extra large bowl
    • spatula
    • chef's knife
    • cutting board
    • measuring cups and spoons
    • wooden spoon
    • cooking spray
    • 9 x 13 baking dish

    It's all about the pretzel roll:

    I've always been all about the pretzel.

    Whether it's a soft, warm pretzel that's been slathered with yellow mustard, or a large, fragrant, yeasty pretzel bun, which elevates a delicious burger from good, to great!

    It's always the pretzel that makes things memorable. Always.

    A title text vertical closeup image  Pretzel Roll Stuffing on a spoon

    How this recipe came to be:

    It only seems fitting then, as I was strolling the bread aisle of the grocery store purchasing pretzel buns for a burger idea I'd had when it struck me like a bolt of lightning!

    Why not take a traditional bread cube or cornbread stuffing recipe and kick up the flavor to epic proportions using pretzel buns?!

    The result is my Pretzel Roll Stuffing that will (should) become your go-to stuffing recipe when you're looking to shake things up a bit, and go from boring to brilliant any time of the year!

    Why this recipe works:

    Apart from the pretzel rolls in this recipe, the thing I love best about it is the light buttery flavor and crunch that the pine nuts impart.

    If you've never tried a pine nut (pignolia nut), you're in for a real treat.

    While they may be small in size, they're packed with a ton of big flavor.

    Pine nuts are high in magnesium, vitamin E, vitamin K, and they're a good source of monounsaturated fat.

    However, pine nuts are not the cheapest nut on the shelf, and they may not be as easily accessible as other nuts found on the grocery store shelves.

    A horizontal photo of Pretzel Roll Stuffing with Pine Nuts in a baking dish with a serving spoon.

    Can other nuts be used in place of pine nuts?

    I give you 100% permission to swap the pine nuts for any other nut that is your favorite.

    Or, leave the nuts out entirely, if nuts aren't your thing.

    While the flavor won't be exactly the same as the version I'm sharing, I'm confident you'll still love the flavor of this incredibly delicious stuffing, because, after all, it's all about the use of the pretzel rolls. Nothing else really matters. 🙂

    The key to making the best pretzel roll stuffing:

    The making of Pretzel Roll Stuffing with Pine Nuts is incredibly easy.

    Toasting the pretzel rolls in the oven is the first step to achieving a depth of flavor that intensifies the pretzel flavor.

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    I also used my homemade stock recipe, but don't fret because it's perfectly acceptable to use a store-bought boxed stock, turkey, chicken, or even vegetable stock.

    How to make pretzel roll stuffing:

    • Separate eight pretzel rolls into top and bottom pieces and lay them out on two baking sheets.
    • Toast them in a preheated 350-degree oven for 10-12 minutes, or until they're nicely browned.
    • Remove the pretzel buns from the oven and cool until they're easily handled.
    • Tear each roll into bite-sized pieces and place in a large bowl. Set aside.
    How to make pretzel roll stuffing.
    • While the rolls are toasting, saute one chopped red onion, 5 ribs chopped celery, 2 tablespoons butter, and 2 tablespoons olive oil in a large saute pan for approximately 2-3 minutes.
    • Stir in salt, pepper, rubbed sage, garlic powder, and approximately 1 cup pine nuts.
    • Saute for an additional 2-3 minutes. 
    Making Pretzel Roll Stuffing
    • Add the sauteed vegetables and nuts into the large bowl with the toasted pretzel rolls.
    • Stir well to combine and add approximately 3-4 cups stock to the stuffing, stirring well after each addition of liquid. *Note - the amount of stock or broth you add is dependent on if you like your stuffing dryer or wetter. Use your own judgment on this. 
    • Add the stuffing into a 9" x 13" baking dish, cover and refrigerate until ready to bake, or if you're ready to bake immediately, bake in a preheated 425-degree oven for 40 minutes. *Note - if you refrigerate the stuffing before baking, make sure to take the stuffing out of the refrigerator for at least 30 minutes before baking. Bake uncovered as directed.
    How to make pretzel roll stuffing with pine nuts.
    A closeup photo of Pretzel Roll Stuffing Recipe on a serving spoon with pine nuts and onions

    Can pretzel roll stuffing be made in advance?

    It sure can. You can make it 2-3 days prior to when you plan to serve, but if you're adding the pinenuts do not add those until you're ready to bake.

    How to store stuffing if made in advance:

    Keep the pretzel roll stuffing wrapped well in the refrigerator for up to 3 days.

    When it's time to cook, allow the stuffing to come to room temperature for 30 minutes.

    Add the pine nuts, give it a good stir, recover, and cook for 40 minutes in a preheated 350-degree oven.

    Remove the cover, and cook for an additional 10 minutes.

    Serve.

    Additional Thanksgiving menu ideas:

    *Pimento Cheese Mashed Potatoes (pictured below)

    Why not give traditional mashed potatoes a little update? Pimento Cheese Mashed Potatoes are easy to make and taste amazing!!

    A white oval bowl filled with Pimento Cheese Mashed Potatoes along with some russet potatoes in the background.

    *Old Fashioned Red Bean Salad (pictured below)

    This fast, easy, no-cook and economical recipe for red bean salad calls for only a handful of ingredients. It’s the perfect chilled side dish to serve for any and every occasion!

    A bowl filled with old-fashioned red bean salad with a serving spoon

    *Sunflower Crunch Kale and Cabbage Salad (pictured below)

    Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!!  Dig in! You’re going to love this colorful salad!

    A round white bowl filled with sunflower crunch kale and cabbage salad

    *Creamed Cabbage and Spinach with Bacon (pictured below)

    Creamed Cabbage and Spinach is a delicious side dish complemented by the flavor of bacon and a touch of lemon for brightness and balance.

    An oblong white bowl filled with Creamed Cabbage and Spinach with a serving spoon in the center.

    *Thanksgiving Side Dish Recipe Roundup (not pictured)

    The next best thing to the turkey on Thanksgiving is the side dishes! This popular Thanksgiving Side Dish Recipe Roundup brings you some of the best side dish recipes on the web! I hope you’re hungry!

    You'll be amazed at how delicious Brown Bag Roast Turkey is! The skin is crispy, and the meat juicy! It’s utter perfection!! This method for roasting a Thanksgiving turkey has it IN THE BAG so don't miss out your chance to serve the best roast turkey you've ever had!

    This adorable Turkey Crust Pumpkin Pie is easy to recreate and will amaze your family and friends this holiday season. Let me show you how easy it is to assemble and bake this fun Thanksgiving holiday treat.

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    A horizontal photo of buttery Pretzel Roll Stuffing in a yellow baking dish with a serving spoon

    Printable Recipe Card

    Buttery Pretzel Roll Stuffing with Pine Nuts

    Pretzel Roll Stuffing

    Renee Goerger
    Don't think this amazing Pretzel Roll Stuffing with Pine Nuts should only be made for Thanksgiving. After your first bite, you'll be looking for reasons to make it all year long!
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Side Dish
    Cuisine American Comfort Food
    Servings 10
    Calories 586 kcal

    Ingredients
      

    • 8 soft pretzel buns separated into tops and bottoms
    • 1 large onion I used red, peeled and roughly chopped into ¼" pieces
    • 5 ribs celery roughly chopped into ¼" pieces
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 2 teaspoons salt
    • 1 teaspoon pepper
    • 2 teaspoons rubbed sage
    • 2 teaspoons garlic powder
    • 1 cup pine nuts optional, or your favorite chopped nut
    • 3-4 cups turkey stock or you may substitute chicken broth, stock, or vegetable broth
    Get Recipe Ingredients

    Instructions
     

    • Place the pretzel rolls on two baking sheets and toast in a preheated 350-degree oven for approximately 10-12 minutes, or until golden brown.
    • Once toasted, remove the rolls from the oven and cool until easily handled.
    • Tear the toasted buns into bite-sized pieces and place them in a large bowl. Set aside.
    • While the rolls are toasting, saute the onion and celery in a large skillet with the butter and olive oil for approximately 3-5 minutes over medium heat.
    • Stir the salt, pepper, rubbed sage, garlic powder and pine nuts into the sauteed vegetables.
    • Continue sauteing the vegetables for an additional 3-5 minutes, stirring occasionally.
    • Add the sauteed vegetables and pine nuts into the large bowl with the toasted pretzel rolls. Stir well to combine.
    • Add the stock, one cup at a time to the stuffing mix, stirring after each addition until the stuffing is at the moisture level you prefer.
    • Turn the stuffing out into a casserole dish that has been sprayed with olive oil.
    • Bake the stuffing in a 425-degree oven to 35-40 minutes, or cover and refrigerate until ready to bake. 
    • *Note - if baking later, remove the stuffing from the refrigerator 30 minutes prior to baking. Uncover and bake as directed.

    Video

    Notes

    Tools and equipment:
    large mixing bowl, baking sheets, aluminum foil (to cover the baking sheets, optional), large saute pan, wooden spoon, 9" x 13" casserole dish, ladle,  cutting board and chefs knife

    Nutrition

    Serving: 1servingCalories: 586kcalCarbohydrates: 82gProtein: 18gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 15gCholesterol: 16mgSodium: 1588mgFiber: 3gSugar: 7g

    I sincerely hope you've enjoyed today's stuffing (or do you call it dressing?) side dish recipe as much as I've enjoyed bringing it to you!

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

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    Until we eat again, I hope you have a delicious day!

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      5 from 8 votes (4 ratings without comment)

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    1. Leah says

      November 24, 2023 at 1:40 pm

      5 stars
      Made this pretzel stuffing for Thanksgiving yesterday with some homemade pretzel rolls. I think this recipe has ruined Stove Top for me and my husband for the rest of our lives! Absolutely delicious! I'll be making this every year from now on. Thank you for the recipe!

      Reply
      • Renée says

        November 24, 2023 at 3:22 pm

        That's awesome, Leah! I'll bet your homemade pretzel rolls were really good too!
        I happen to love Stove Top stuffing, so this is high praise. lol
        Thanks for the lovely comment, and the 5-star review!!!
        Fondly,
        Renee

        Reply
    2. Wilhelmina says

      November 07, 2020 at 10:02 am

      Whoa, this is amazing stuffing! Using pretzel rolls adds such a great flavor and texture. Love this recipe!

      Reply
      • Renée says

        November 08, 2020 at 5:47 am

        Enjoy it, Wilhelmina. It's a favorite of mine, for sure!!
        Take good care,
        Renee

        Reply
    3. Brian says

      November 29, 2019 at 10:21 am

      5 stars
      I made this for thanksgiving yesterday and it was amazingly delicious

      The pretzel buns made for a very unique stuffing

      I can easily see this becoming a holiday staple

      Reply
    4. Adele says

      November 11, 2019 at 12:35 am

      Anything I can substitute celery with?

      Reply
    5. Jennifer Banz says

      November 14, 2018 at 8:06 am

      5 stars
      Great side dish for your family dinner!

      Reply
    6. Aimee Shugarman says

      November 14, 2018 at 7:54 am

      5 stars
      Such a delicious idea!!

      Reply
    7. Melissa Belanger says

      December 15, 2016 at 5:52 pm

      This is such a great idea!!! Pinning for next time I need a stuffing!

      Reply
    8. Brandy | Nutmeg Nanny says

      November 22, 2016 at 8:56 pm

      I love this different take on stuffing! YUM!

      Reply
    9. Jessica | The Novice Chef says

      November 22, 2016 at 8:55 pm

      I'm losing my mind at this! Delicious!

      Reply
    10. Lane & Holly @ With Two Spoons says

      November 22, 2016 at 9:18 am

      Pretzels and pine nuts-I'm in! This looks fabulous!

      Reply
    11. Megan @ MegUnprocessed says

      November 22, 2016 at 2:36 am

      Great stuffing!

      Reply
    12. Dee says

      November 21, 2016 at 11:29 pm

      I adore pretzels and pine nuts, so I would definitely love this stuffing!

      Reply
    13. Shannon Graham says

      November 21, 2016 at 9:42 pm

      You had me drooling. I love pretzels in any way shape or form as well. This looks amazing!

      Reply
    14. Angie | Big Bear's Wife says

      November 21, 2016 at 8:48 pm

      Pretzel Rolls are so good! I bet this is so good!

      Reply
    15. shockinglydelicious says

      November 21, 2016 at 4:34 pm

      What a good idea for stuffing, which is my fave of all the side dishes.

      Reply
    16. Michelle says

      November 21, 2016 at 3:53 pm

      Pretzel rolls and pine nuts...this is absolutely genius!

      Reply

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