Created by: Cathy Pollack, Noble Pig
I love a good stuffing, especially a nontraditional one. Don't get me wrong, I look forward to classic recipes during the holidays, but I always make a few new dishes too. Stuffing is one of the easiest ways to add something unexpected and creative to the mix.
Stuffing can be sweet, savory or both. It's one of those blank canvas dishes that can be prepared in so many different ways. It is definitely my most changed-up side dish every holiday.
The easiest way to add pizzazz to your stuffing is by varying the type of bread used. I love the flavor of pretzel bread, and it tastes delicious in this stuffing. It adds a nice complexity, especially with the added beer and bacon. The apples and cherries incorporate a nice touch of sweetness to the savory flavors. Every bite is a delicious reminder of all the wonderful ingredients found in this recipe.
Trust me when I tell you this is going to be the perfect side dish to your beautiful ham or turkey this season.
- 10 cups pretzel bread, cubed
- 16 slices thick-cut bacon, cooked crispy and chopped
- ¼ cup butter
- 1 large yellow onion, diced
- 6 stalks celery, diced
- 2 Granny Smith apples, peeled, cored and diced
- ¼ cup flat-leaf parsley
- 1 tsp. kosher salt
- 1 tsp. coarse ground pepper
- 1½ cups chicken stock
- ½ cup beer (or substitute chicken stock)
- 2 large eggs, lightly beaten
- 1 cup chopped dried cherries
- Spread out bread cubes on two rimmed baking sheets and let sit out uncovered, overnight, to dry.
- Preheat oven to 350° F.
- In a large nonstick skillet, melt butter over medium heat. Sauté onion, celery, apples, parsley, salt and pepper until softened; about 5-7 minutes.
- Add the bread cubes to a large bowl and mix thoroughly with chicken stock, beer and eggs until fully incorporated. No liquid should remain in the bottom of the bowl. Fold in onion mixture, bacon and cherries.
- Bake in a 9”x13” pan for 40 minutes until bread on top is slightly golden brown.
- Let sit 15 minutes before serving.