Lunch: Soft-Pretzel Stuffing

Recipe by Lindsay Funston Bring carbs to a whole new level with this twist on a classic stuffing.

Ingredients

3 tbsp. butter, plus more for brushing baking dish
2 celery stalks, thinly sliced
1 large onion, finely chopped
2 large carrots, finely chopped
1 tbsp. fresh thyme leaves
kosher salt
Freshly ground black pepper
10 c. soft pretzels, toasted and left out to harden
3 c. low-sodium chicken broth
2 large eggs, beaten

Instructions

Preheat oven to 350 degrees F. In a large skillet over medium heat, melt butter. Add celery, onion, and carrots and cook until softened and tender, 10 to 12 minutes. Stir in thyme and season with salt and pepper.
Add pretzels to a large bowl with celery-onion-carrot mixture and pour in broth and beaten eggs. Toss until combined and season with salt and pepper.
Butter a 9-x-13" baking dish. Spoon in stuffing mixture and bake until cooked through and golden, 35 to 40 minutes.

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