Pretzel and Sausage Stuffing

For 15 Servings (9X13-inch pan), Pretzel and Sausage Stuffing keeps the list centered on soft pretzel roll cubes, butter and stalks celery. Set aside about 85 minutes.

• Yield 15 Servings (9X13-inch pan)
• Ready in 85 minutes
• Prep 20 minutes
• Cook 65 minutes

Ingredients

• 10 cups soft pretzel roll cubes (about 8 average-sized pretzel rolls)
• 2 tablespoons butter
• 3-4 stalks celery (small diced (about 3/4 cup))
• 3 medium carrots (small diced (about 3/4 cup))
• 1 medium onion (small diced (about 1/2 cup))
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic (finely minced)
• 1/2 teaspoon poultry seasoning
• 2 teaspoons chopped fresh parsley
• 1 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 pound chicken or other lean sausage
• 2 large eggs
• 1 1/2 cups low-sodium chicken broth

Instructions

1. Preheat the oven to 350 degrees F. Spread the pretzel cubes evenly in a large, rimmed baking sheet (use two if needed to get a single layer). Toast the pretzel roll pieces until just lightly golden (they shouldn't be rock hard), flipping once or twice, about 15-20 minutes. Remove from the oven and transfer to a large bowl to cool.
2. In a large 12-inch nonstick skillet, heat the butter over medium heat until melted. Add the celery, carrots, onions, salt, pepper, garlic and poultry seasoning. Cook, stirring often, until the vegetables are tender, 5-7 minutes. Stir in the fresh parsley, sage and thyme. Scrape the mixture into the bowl with the pretzel cubes.
3. Return the skillet to the heat and cook the sausage with a pinch of salt and pepper, crumbling it into bite-size pieces as it cooks. Once it has cooked all the way through, drain any excess grease and add the crumbled sausage to the bowl with the vegetables and pretzel pieces.
4. In a liquid measuring cup or bowl, whisk together the eggs and broth until well-combined.
5. Lightly grease a 9X13-inch baking pan with cooking spray. Give the pretzel/vegetable/sausage mixture a good stir and spread it evenly in the prepared baking pan. Pour the broth mixture evenly over the top. Cover the baking dish with aluminum foil and bake for 30 minutes. Uncover and bake for another 15 minutes, until the bread is soft and tender and lightly golden on the top.
6. Serve warm.

Give it a minute off the heat, then serve it while it is still hot.