Pretzel bread filling
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Serving size: 1 of 16 servings
Calories 273, total fat 15 G., saturated fats 4 G., proteins 9 G., carbohydrates 24 G., fiber 1 G., cholesterol 43 mg, sodium 476 mg, sugar 4 G.
Serving size: 1 of 16 servings
Calories 273, total fat 15 G., saturated fats 4 G., proteins 9 G., carbohydrates 24 G., fiber 1 G., cholesterol 43 mg, sodium 476 mg, sugar 4 G.
Pretzel buns with a salty, crispy crust, used in place of regular bread, add incredible flavor to this turkey side dish. Toast them well before baking for a more appetizing side dish. Molly Yeh enhanced the distinctive pretzel flavor with beer, crispy bacon bits, and Dijon mustard. It's impossible not to love this!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 10 cups pretzel buns, diced
- 1 package (450 g) bacon, cut into 1 cm pieces.
- 1 medium onion, chopped
- 4 stalks celery, chopped
- 1.5 cups chicken broth
- 0.5 cups of beer
- 1/4 cup Dijon mustard
- 2 tablespoons of honey
- 2 large eggs
- Cooking spray or butter to grease the baking dish
- 0.5 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 95°C.
- Place the pretzel cubes on a baking sheet in a single layer and toast in the oven, stirring once, until crisp, about 1 hour. Set aside to cool, and increase the oven temperature to 350°F (190°C).
- In a large skillet, fry the bacon until crispy. Transfer to a paper towel-lined plate to cool. Drain 1/4 cup of the rendered fat from the skillet and set aside. Add the onion and celery to the skillet with the remaining fat and cook over medium heat until the vegetables are tender, about 5 minutes; season with salt and pepper. Set aside.
- In a medium bowl, combine chicken broth, beer, mustard, honey, and eggs.
- Grease a 22x32cm baking dish, then gently combine the bread cubes, bacon, parsley and the onion-celery mixture.
- Pour in the broth mixture and stir gently. Drizzle with the remaining bacon drippings and bake until cooked through and golden brown, about 40 minutes.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
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