One-Timer Soft Pretzel Bites

Ingredients

• 15 One-Timer Soft Pretzel Bites
• 1 Package White Truffle Pretzel Salt
• Kosterina Original Extra Virgin Olive Oil
• Kosterina Crushed Strawberry Vinegar
• Baby spring mix + Arugula
• Strawberries
• Blueberries
• Raspberries
• Sliced almonds
• Cucumbers, sliced

Pretzel Crouton Directions:

1. Preheat oven to 400 degrees.
2. Cut soft pretzel bites into cubes.
3. Drizzle olive oil and sprinkle White Truffle Pretzel Salt on top of soft pretzel cubes.
4. Bake 7-10 minutes or until crunchy.

Salad Directions:

1. Mix greens, fruit, almonds, and pretzel croutons in bowl.
2. Drizzle olive oil and vinegar over salad.
3. Toss until evenly coated.
4. Serve & enjoy!

Stuffing is one of Thanksgiving's most popular dishes, and every family has their tried and true traditional favorite. Create a new family tradition this year with an unexpected and delicious soft pretzel based stuffing.

Made with our One-Timer Soft Pretzel Bites, this stuffing has the traditional flavor and texture of your favorite stuffing made better by artisanal soft pretzels that are airy and brioche-like on the inside with a traditional pretzel crust on the outside. 

Ingredients:

• 2 Bags One-Timer Soft Pretzel Bites, cut into quarters
• 1 small onion, diced
• 1 large garlic clove, minced
• 2 stalks celery, diced
• 4 oz sausage, diced
• 2 tablespoons fresh sage, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 oz melted butter
• 2 cups chicken stock
• 2 whole eggs

Cooking Instructions:  

• Cut up pretzels. Set aside.
• In large sauté pan, cook onion, garlic, and celery until soft and translucent.
• Add sausage and cook until fully cooked through.
• In a large bowl, whisk together eggs, chicken stock, and melted butter.
• Add pretzels, onion mix, herbs, salt, and pepper to the bowl, and stir to combine.
• Put mixture into a buttered 9x9 casserole dish.
• Bake at 350 for 50-60 minutes, until golden brown on top, and the center springs back when gently pressed.

Notes:

• For best results, let cut pretzels dry out at room temperature for several hours or overnight.
• Stuffing can be made up to two days in advance and stored in the refrigerator overnight.
• Before baking, toss ingredients in liquid as it will sink to the bottom.