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!
*Disclaimer: this post may contain affiliate links where I can earn commissions from qualifying purchases made through links in this post.
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!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Pretzel Roll Stuffing is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the 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.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- pretzel rolls
- olive oil
- chicken stock or broth
- salt and pepper
- rubbed sage
- garlic powder
- pine nuts (optional)
For the best in Nuts and Gifts check out Oh NUTS!!
Kitchen tools and equipment needed:
- large skillet
- baking sheets
- parchment paper or aluminum foil (optional)
- extra large bowl
- 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.
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.
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.
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.
- 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.
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.
Additional side dishes for Thanksgiving or any occasion:
*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!!
*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!
*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!
*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.
*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!
*Pretzel Roll Stuffing (pictured below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy and delicious pretzel roll side dish recipe that will turn your dinner into the talk of the town.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Pretzel Roll Stuffing
- 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
- 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.
Thank you so much for visiting me here today in my Kudos Kitchen!
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!
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Until we eat again, I hope you have a delicious day!
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