Pretzel Stuffing

Pretzel Stuffing


  • One 6oz. pkg. long grain / wild rice prepared according to pkg. directions
  • 8oz. sliced fresh mushrooms, sautéed
  • 1 medium onion, chopped, sautéed
  • One 12oz. pkg. link sausage browned and cut into 1/4 pieces
  • 2 cups Snyder’s of Hanover® Hard Sourdough Pretzels, salted or unsalted, broken into 1/2 pieces, crumbs removed
  • 4 cups stuffing croutons, such as Arnolds. Can be seasoned or unseasoned.
  • 1 cups chicken broth, added to out-of-bird stuffing only salt, pepper, sage to taste


  1. Combine all of the ingredients in a very large bowl and fill chicken or turkey cavity.

  2. Put remaining stuffing in a casserole, add chicken broth and baste with pan drippings or chicken broth.

  3. Cover with foil and place in oven for 1 hour.

  4. Remove cover for 10-15 minutes for crispy texture.