Stake Apple Pretzel Bread Stuffing

Steak Apple Pretzel Bread Stuffing

Serves: 4 People
Cooking Time: 40 Minutes
Stake Apple Pretzel Bread Stuffing


  •  10 cups pretzel bread, cubed
  • 1/4 cup butter
  • 6 stalks celery, diced
  • 1/4 cup flat-leaf parsley
  • 1 teaspoon coarse ground pepper
  • 2 large eggs, lightly beaten
  • 16 slices thick-cut meat, cooked crispy and chopped
  • 1 large yellow onion, diced
  • 2 Granny Smith apples, peeled, cored and diced
  • 1 teaspoon salt
  • 1 1/2 cups chicken stock
  • 1/2 cup beer (or substitute chicken stock)
  • 1 cup chopped dried cherries or Prunes


Print This Recipe
  1. Spread out bread cubes on two rimmed baking sheets and let sit out uncovered, overnight, to dry.
  2. Preheat the oven to 350°F.
  3. In a large nonstick skillet, melt butter over medium heat. Sauté onion, celery, apples, parsley, salt and pepper until softened; about 5-7 minutes.
  4. 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.
  5. Bake in a 9”x13” pan for 40 minutes until bread on top is slightly golden brown.
  6. Let sit 15 minutes before serving.