24 Thanksgiving Dinner Recipes and Fall Craft Projects eCookbook and Craft Guide
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If you're looking for a fun twist on an old favorite, this Thanksgiving stuffing recipe is perfect. Pretzel Stuffing uses Auntie Anne's famous pretzels, making it a delicious treat for the whole family.
- flour, for dusting
- 4 stalks celery, chopped
- 1 large onion, chopped
- 6 ounces evaporated milk
- 1 can (14-ounces) chicken stock
- 3 eggs, beaten
- 2 sticks butter
- 2 teaspoons poultry seasoning
- 10 soft pretzels made from the Auntie Anne's® Baking Kit
- SOFT PRETZELS
- Auntie Anne's Baking Ki
- flour, for dusting
- 4 tablespoons butter (optional)
Pretzel Stuffing Instructions:
For this recipe, please follow the instructions for Soft Pretzels (below) and then refer to these directions for Stuffing.
- Preheat oven to 350 degrees F.
- In a large pot, melt 2 sticks of butter. Add chopped celery and onion. Sauté on medium heat until onions are transparent.
- In a large bowl, cut up the 10 pretzels (this will equal the entire contents of your At-Home Baking Kit).
- Add pretzel pieces, eggs, evaporated milk, and chicken stock to sautéed onions and celery. Sprinkle in Poultry Seasoning and mix all ingredients together.
- Cover and bake in a 9”x13” pan at 350 degrees F for 30 minutes.
- Uncover and bake for an additional 5 minutes.
Soft Pretzel Instructions:
- In a large bowl, dissolve contents of 1 yeast packet in 1 1/4 cups lukewarm tap water (105 degrees F). Let sit about 2 minutes. Water temperature must not exceed 115 degrees F.
- Add 1 dough mix to yeast/water mixture. Using a rubber spatula (or your hands), mix until dough ball forms.
- Turn dough ball onto lightly floured surface and knead until soft, slightly tacky dough is formed (approximately 5-7 minutes). Add a small amount of flour if dough is too sticky. Place dough ball into a large bowl that has been coated with nonstick spray. Coat a sheet of plastic wrap with nonstick spray and place on top of dough ball, tucking sides down around dough (to prevent dough from drying out).
- Place bowl in a warm spot (85-95 degrees F) for 30 minutes so the dough can rise.
Note: Reserve baking soda packet for later use. DO NOT ADD BAKING SODA TO THE DOUGH MIX.
If Using an Electric Mixer:
- Follow steps 1 and 2, combining yeast and water directly into a large mixing bowl.
- Add dough mix to bowl with yeast/water mixture.
- Using an electric mixer fitted with a dough hook attachment, turn on low speed for 1 minute to allow dough mix to incorporate into the yeast/water mixture.
- Increase speed to medium low and continue mixing for an additional 4 minutes. Dough should form a soft, smooth, and slightly tacky ball.
Note: Bread Machines may be used to mix the dough (steps 1-3). Machines vary; total mixing time should not exceed 15 minutes.
Pretzel Baking Instructions:
- Preheat oven to 425 degrees F.
- Spray an area of the counter with nonstick spray and turn the risen dough out onto that portion of the counter.
- Do not spray or flour the area where you will roll pretzels.
- Cut strips of dough that measure 1 1/2” wide by 8” long.
- Pull dough strip to stretch it out. Start in the middle and move your hands outward while pulling, stretching, and rolling the dough strip.
- Roll each piece into a rope ½” wide by 36” long (about the thickness of your finger). Do not over-roll the dough strip.
- Shape dough strip into a “U” on the counter. Cross the ends (A & B), then cross them again. Pinch the ends to the bottom of the “U” about 2 inches apart. Use the pretzel printed on this page as a guide. Experiment with other shapes, letters, or numbers; use your creativity!
- Roll all pretzels before proceeding to step 7 (dough should yield 8-10 large pretzels).
- In a medium bowl, dissolve 1 baking soda packet in 4 cups of very hot water (150ºF). Stir until nearly dissolved.
- Lightly coat baking tray with nonstick spray.
- Pick up each pretzel by the pinched ends and quickly dip into the baking soda solution. Place pretzel on towel to drain off excess solution, then place on coated tray.
- Sprinkle with salt if desired; Cinnamon Sugar pretzels do not need salt.
- Bake one tray at a time on the center rack in oven for 5 minutes. After 5 minutes, rotate tray 180 degrees and bake for an additional 2-5 minutes, or until golden brown. Baking times may vary by baking trays.
- Melt 4 Tablespoons of butter (optional).
- After baking pretzels and before they cool, brush butter over top of salted or plain pretzels.
- For Cinnamon Sugar pretzels, brush butter over top of unsalted pretzels and sprinkle with cinnamon sugar mixture.
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