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Pretzel buns or bretzels and spicy ground sausage make for a delicious twist on traditional stuffing – I love unique takes on stuffing like my Cheeseburger Stuffing and my Bacon Rye Stuffing, and this Pretzel Sausage Stuffing is one of my new favorites!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Pretzel and Sausage Stuffing
This stuffing is super simple and easy to prep for big holiday meals – and can be made in advance and reheated, or prepped to the baking point and stored in the fridge until just before serving.
Pretzel and Sausage Stuffing Ingredients
To make this recipe, we will need the following ingredients:
- 6 cups pretzel buns, or large bread-style pretzels, cubed (preferably stale) – serve as the base of the stuffing, providing structure and texture. The pretzels add a unique, chewy bite and a slightly salty flavor that contrasts beautifully with the savory sausage. Using stale or day-old pretzels helps them absorb the broth without becoming mushy.
- 1 pound ground sausage (hot or mild) – gives the stuffing rich, meaty flavor and a touch of spice. The rendered fat from the sausage adds depth and moisture, infusing the pretzel cubes with savory seasoning as it cooks.
- 1 large onion, finely chopped – builds the aromatic foundation of the dish, adding natural sweetness and depth as it cooks down. The onion balances the saltiness of the pretzels and sausage while enhancing overall flavor.
- 2 cloves garlic, minced – adds a subtle pungency and warmth that deepens the flavor profile. Garlic pairs perfectly with the herbs and sausage, giving the stuffing a savory, aromatic finish.
- ½ cup (1 stick) unsalted butter – adds richness, moisture, and flavor that ties everything together. The butter helps toast the pretzels slightly while carrying the aromatics and herbs throughout the mixture. Using unsalted butter allows for better control of the dish’s seasoning.
- ½ teaspoon dried sage – provides an earthy, slightly peppery flavor that’s classic in stuffing. Sage complements the sausage beautifully and adds a warm, herbal note that feels especially cozy and traditional.
- ½ teaspoon dried thyme – offers a subtle lemony, woody aroma that lifts the richness of the sausage and butter. It helps keep the dish balanced and aromatic rather than heavy.
- ½ teaspoon dried rosemary – brings a piney, fragrant note that pairs perfectly with hearty sausage and bread. It gives the stuffing a rustic, comforting depth of flavor.
- ½ teaspoon salt, or to taste – enhances all the savory elements and balances the natural sweetness of the onions. The amount may vary depending on how salty the pretzels and sausage are.
- ¼ teaspoon black pepper, or to taste – adds mild heat and rounds out the flavors. It gives the stuffing a gentle bite that keeps the richness in check.
- 2 to 2½ cups chicken or vegetable broth, adjusted for desired moisture – provides the liquid needed to soften the pretzels and bind the ingredients together. The broth infuses the stuffing with savory flavor and helps achieve your preferred texture — more for a softer consistency, less for a crispier one.
- Chopped fresh parsley for garnish, optional – adds a fresh, bright finish that lightens the richness of the dish. It brings color and a hint of herbal freshness to the final presentation.
Steps to Make Pretzel Stuffing with Sausage
Once we’ve gathered our ingredients, we will use the following process:
Dry Out Pretzel Buns or Bretzels
Spread pretzel buns or bretzels out on baking dish and place in a 250 degree oven, flipping occasionally, until bread is dry. Can also be left out overnight
Brown Sausage
In a large pan or skillet, brown and crumble sausage.
Soften Vegetables
Add vegetables to the pan with the sausage and cook to softened and lightly browned.
Add to Bread With Stock and Butter
In small pan, melt butter with stock and herbs. When vegetables and sausage are browned, toss with cubed bread and place in baking sheet. Pour butter, stock, and herb mixture over the top.
Bake
Bake for 30-45 minutes at 350F until stock and butter is absorbed. Stir once while cooking to prevent burning.
Serve and Enjoy!
Let rest for 10 minutes before serving, fluff with fork, and enjoy!
Tips and Tricks to Perfect Pretzel Sausage Stuffing
Stale Bread. Use stale pretzel bread for the best texture. Fresh pretzels can become soggy once mixed with broth, while slightly dried cubes soak up liquid evenly and hold their shape. If your pretzel buns are fresh, cube them and toast in the oven at 300°F for 10–15 minutes before assembling.
Brown Sausage Well. Brown the sausage deeply for maximum flavor. Let it develop a rich, caramelized crust before breaking it up—those browned bits add tons of savory depth to the stuffing.
Soften Vegetables. Don’t skip sautéing the onions and vegetables in butter. This builds the aromatic base and mellows their sharpness, creating a buttery, flavorful mix that blends perfectly with the sausage and pretzels.
Add Broth Gradually. Start with two cups and mix well before adding more. The pretzels should be moistened but not drenched—the goal is a soft interior with a lightly crisp top once baked.
Mix gently. Overstirring can break up the pretzel cubes and make the texture dense. Toss with a spatula or your hands until just combined.
Cover For Part of Bake. Bake the stuffing covered with foil first to let it steam and absorb moisture evenly, then uncover for the last 15–20 minutes so the top gets crisp and golden.
Let Rest. Giving the stuffing 5–10 minutes to sit allows the flavors to meld and makes it easier to scoop clean servings.
Customize With Extras. Add chopped apples for sweetness, sautéed mushrooms for earthiness, or a handful of shredded cheddar or Gruyère for richness. You can even swap the sausage for turkey sausage or plant-based alternatives for a lighter version.
Pretzel Sausage Stuffing FAQs
Yes. You can assemble the stuffing up to a day in advance. Prepare everything through step 7, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake as directed. Add a splash of extra broth before baking if it looks dry.
You can, but pretzels give this recipe its unique chewy texture and slightly salty flavor. If using regular bread, choose a sturdy loaf like sourdough or French bread and reduce the salt slightly since it won’t be as flavorful on its own.
Hot or spicy pork sausage adds bold flavor, but mild sausage works just as well if you prefer a more classic stuffing. You can also use turkey sausage or plant-based sausage as a lighter option.
Start with 2 cups and add more gradually until the pretzel cubes are evenly moistened but not soggy. The stuffing should hold together lightly when pressed but not feel wet. The amount can vary depending on how stale or dense your pretzels are.
Yes. Omit the sausage and use vegetable broth instead of chicken broth. To keep the dish hearty and flavorful, add sautéed mushrooms, caramelized onions, or diced roasted vegetables in place of the sausage.
Cover the baking dish with foil for most of the bake time to trap moisture, then uncover toward the end so the top gets crispy. If reheating leftovers, add a little broth before warming to restore moisture.
You can, but it’s best baked separately. Pretzel stuffing is denser than traditional bread-based stuffing and may not heat evenly inside a bird. Baking it on its own gives you a crispy top and even texture throughout.
Yes. Bake and cool completely, then wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 325°F until hot. Add a few tablespoons of broth if needed to refresh the texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F, covered with foil, until warmed through. For a crisp top, remove the foil during the last few minutes of reheating.
What to serve with Pretzel Sausage Stuffing
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Pretzel Sausage Stuffing
Ingredients
- 6 cups pretzel buns or large bread-style pretzels, cubed (preferably stale)
- 1 pound ground sausage, hot or mild
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- ½ cup 1 stick unsalted butter
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 to 2½ cups chicken or vegetable broth, adjusted for desired moisture
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F. Lightly grease a large baking dish and set aside.
- Place the cubed pretzel pieces on a baking sheet and toast in the oven for 10–15 minutes, until slightly crisp and dry. This helps them absorb the broth without becoming soggy.
- In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it up with a spoon as it cooks. Transfer to a large mixing bowl and set aside, leaving a bit of rendered fat in the pan.
- Add the butter to the same skillet. Once melted, add the chopped onion and cook for 5–6 minutes, until soft and translucent. Add the minced garlic and cook for 1 minute more, stirring constantly so it doesn’t burn.
- Stir in the sage, thyme, rosemary, salt, and pepper. Cook for another minute to bloom the herbs and release their flavor.
- Add the cooked sausage back to the pan and stir to combine, coating everything evenly in the butter and seasonings.
- In a large bowl, combine the toasted pretzel cubes with the sausage and onion mixture. Gradually pour in 2 cups of broth, stirring to evenly moisten the bread. Add more broth, a little at a time, until the stuffing reaches your preferred consistency—slightly soft but not soggy.
- Transfer the mixture to the prepared baking dish and spread it evenly. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden and slightly crisp.
- Remove from the oven and let rest for 5–10 minutes before serving. Sprinkle with fresh parsley, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
