Tuesday, November 20, 2018

Buffalo Pretzel Thanksgiving Dressing

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Do you all say stuffing or dressing? I usually say stuffing, but then I felt really self-conscious about it because I realized I’m not actually stuffing it into anything. On a whim I decided to call this recipe “dressing,” and now I’m having a little bit of an identity crisis. Regardless, it’s a lot of carbs, and I sure do like carbs.

Everyone has a pretty standard stuffing recipe they gravitate toward, right? That’s why I decided to throw in this while card option. I like pretzel rolls and I like buffalo sauce, so I thought I should combine them, right?! Because why the heck not?! There’s no harm in taking a risk.

Buffalo Pretzel Thanksgiving Dressing
  • 10 cups soft pretzel rolls (about one 14.5 ounce bag of rolls)
  • 1 cup onion, diced (about 1 small onion)
  • 1 cup celery, diced (about 3 stalks)
  • 2 cloves garlic, minced 
  • 10 tablespoons Challenge butter, divided
  • 1 1/4 cups buffalo sauce 
  • 2 1/2 cups chicken broth or veggie broth
  • 2 eggs
  • 1/2 teaspoons seasoned salt
  • 6 slices bacon, crumbled
  • 4 ounces blue cheese, crumbled
  • 2 teaspoons fresh parsley, chopped
  • 4 green onions, chopped
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Cut the bread into 1-inch cubes. 
  3. Place cubes on baking sheet and stick it in the oven for about 8 minutes or until they’re golden brown on the edges.
  4. Remove from oven and place in large bowl.
  5. Melt 2 Tablespoons of butter on medium heat in a skillet and add onion, celery, and garlic.
  6. Sauté until onions and celery are tender, or about 8 minutes.
  7. Add parsley and sauté an additional minute. 
  8. Remove from heat and pour over pretzel bread.
Melt the remaining 8 tablespoons of butter in the microwave in a medium-sized bowl. Let cool for about 5 minutes before adding buffalo sauce, chicken broth, eggs and seasoned salt. (It’s important to let butter cool so the heat doesn’t scramble the eggs on contact.
  9. Whisk to combine before pouring the mixture over the bread cubes. Gently stir until the bread is coated.
  10. Transfer mixture to 9x13 baking dish and bake about 45 minutes or until it is just golden on top. 
  11. Remove dressing from the oven and top with crumbled bacon, blue cheese, parsley and green onions before serving.


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