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Nutrition Facts
Serving Size 93 g
(Approx. 12 Servings)
Amount Per Serving
Calories 210 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 570 mg 24%
Total Carbohydrate 18 g 6%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 8 g
Vitamin A 4% • Iron 6%
Vitamin C 2% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pretzel Stuffing

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Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 Lb Italian sausage
3 garlic cloves, minced
1 cup(s) leeks, chopped
1/2 cup(s) celery, chopped
1 box (4.5 oz) H-E-B Pretzel Crackers- Tuscan Herb, crushed into small pieces
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
2 cup(s) H-E-B White Rice, cooked
1 Tsp smoked paprika
1 1/4 cup(s) chicken broth
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Instructions

1
Preheat oven to 350ºF.
2
Remove sausage from its casing and place into sauté pan. Cook sausage until nice and browned and fully cooked. Remove sausage from pan and leave 1 tablespoon of rendered fat. Sauté garlic, leeks, and celery together in rendered fat until translucent, set aside to cool. In a bowl combine pretzels, cooked sausage, sweated veggie and onion mixture, thyme, rosemary and cooked rice. Mix together until all ingredients are well incorporated.
3
Sauté garlic, leeks, and celery together in rendered fat until translucent, set aside to cool.
4
In a bowl combine pretzels, cooked sausage, sweated veggie and onion mixture, thyme, rosemary and cooked rice. Mix together until all ingredients are well incorporated.
5
Add chicken stock and smoked paprika then mix everything again to combine. Pour entire mixture into oven safe casserole dish and bake 20 - 25 minutes or until browned on top. Serve alongside Thanksgiving turkey or roasted chicken.
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