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!
When you’re looking to serve a stuffing that has an amazing twist on flavor and is an unusual yet delicious diversion from the norm, Pretzel Roll Stuffing with Pine Nuts will be a huge hit at your next family gathering or celebration.
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.
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 with Pine Nut recipe 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!
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.
Regarding this Incredibly Delicious Pretzel Roll Stuffing with Pine Nuts, if you desire, I give you 100% permission to swap the pine nuts for any other nut that may be 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 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. I also used a homemade turkey stock (you can find the recipe HERE), or it’s perfectly acceptable to use a store-bought boxed stock, turkey, chicken, or even vegetable stock will work.
So, without further ado, let’s begin making this Incredibly Delicious Pretzel Roll Stuffing with Pine Nuts:
- 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.
- 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.
- 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.
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- 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
- 3-4 cups turkey stock or you may substitute chicken broth, stock, or vegetable broth
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.
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
I sincerely hope you’ve enjoyed this recipe and will think of making it throughout the year, and not just at Thanksgiving. I’d love to hear your thoughts and comments, and if you have any questions regarding this recipe, or anything else, I’ll be happy to answer them right away 🙂 In the meantime, Happy Thanksgiving to everyone out there. I am thankful that you’ve found me in my little corner of the internet, and I hope you’ll return here often.
Since this post is about pretzels and pretzel rolls, I hope that my Bread Baker’s hand-painted apron will get a “rise” out of you. LOL *yeast humor*
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Until we eat again, I hope you have a delicious day!
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