I’m doing it.

Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms I howsweeteats.com

Putting quinoa in something else weird. Again. I wish I could be cool and not so common, but I’m not. I like some quinoa in some things. You know.

This dish was part of our semi untraditional Thanksgiving a few weeks ago and it was awesome. I haven’t made a new stuffing recipe in a few years and I knew I wanted something different. Quinoa was an obvious choice because 1. it’s everywhere and 2. the texture! Oh the texture. I knew it would give the tiniest little pop to the stuffing along with the crunchy-topped bread. I was downright obsessive over the thought.

Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms I howsweeteats.com

Speaking of stuffing, what do you call it? I know that it’s technically only “stuffing” when it’s stuffed inside the bird (which, for the record, is my absolute favorite and I will fight to the death for the inside-the-bird stuffing) but we make extra in order to have enough for everybody (and hello, leftovers) and still call it stuffing. I just don’t think it’s called “dressing” here. Maybe I’m just clueless.

Anyway, this is actually dressing. But it’s really stuffing.

Stuffing for life.

My previous favorite untraditional stuffing included cornbread and sourdough. I was on the fence when it came to creating a new dish because it felt like I used up all my bread options.  I was tempted to do croissants or biscuits, but thought it might become more like a bread pudding than a stuffing. I wanted it to have the same comforting texture of regular old stuffing but still be… different. Are you picking up what I’m throwing down?

Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms I howsweeteats.com

Then I came across a loaf of pretzel bread in my grocery store. I practically praised the heavens because it truly might have been a miracle. I can’t ever find things like cacoa nibs or real cane sugar in my store, so I certainly was not looking for pretzel bread. Oh the things that smack you in the face.

I bought a loaf, but in the past I made these pretzel rolls that you can bake if you’re outta luck. Anything pretzel and I’m sold. Also, anything pretzel and I want cheese sauce.

I was about 30 seconds away from creating cheese sauce stuffing.

Oh and we must talk about the celery. Or shall I say: lack of celery. There are a few ingredients in the universe that if they magically disappeared, I would not shed one tear. One of them is fennel seeds. The other is celery. No no no. I just can’t get behind it. Not in my stuffing, not in my chicken salad, not in my anything, not with my peanut butter. I will not ride that gravy train.

My mom loves celery and loads up all of the aforementioned things with tons of it. Her stuffing is excellent but I pick around the celery as much as I can. I hate being that person.

So. This dish here is also a direct result of my garlic butter mushroom phase. Can’t stop it. If you don’t care for mushrooms… you should probably just make an entirely different recipe. Like this one. The stuffing you see here is pretty much based on mushrooms. Don’t worry, my dad would agree with you that we’re eating fungus. He would not partake.

Me on the other hand… I would like to eat this whole dish for breakfast.

Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms I howsweeteats.com


Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms

Yield: serves 4 to 6

Total Time: 1.5 hours


1 1/2 cups cooked quinoa
6 cups pretzel bread cubes (about 1/2-inch cube size)
3 tablespoons unsalted butter
1 tablespoon olive oil
1 shallot, diced
8 ounces cremini mushrooms, sliced
8 ounces shitake mushrooms, sliced
4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups low-sodium chicken stock
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme


Preheat the oven to 375 degrees F. Place bread cubes on a baking sheet and bake them for 8 to 10 minutes, just until they are firm and almost stale, but not too brown.

Heat a large skillet over medium-low heat and add butter and olive oil. Add in the shallots and mushrooms and stir to coat. Cook, stirring occasionally, until the mushrooms soften, about 6 to 8 minutes. Add in 3/4 cup of the stock and bring the mixture to a simmer. Stir in the garlic and cook for 30 seconds, then turn off the heat. Season the mushrooms with the salt and pepper.

In a baking dish (9x13-inch will work, so will something slightly smaller), toss the bread cubes, quinoa and mushroom mixture together. Stir in the sage, parsley and thyme. Drizzle the remaining stock over top evenly, adding a bit more if the bread looks very dry. I like my stuffing a bit crunchy, so if you prefer your's to be super soft, add more stock. I find that with the salty pretzel bread and the stock, there is no need for more salt. Bake the stuffing for 35 to 40 minutes, until slightly golden on top. Tent it with aluminum foil if it becomes too brown.

Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms I howsweeteats.com

 Stuffing is not very pretty. I swear it tastes pretty though.

share:    Pin It    

54 Responses to “Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms.”

  1. #
    Nicole — November 21, 2013 @ 7:57 am

    I call it stuffing no matter if it’s been in the bird or not. My favorite part is the crispy bits that are hanging out of the stuffed turkey. So good! This mushroom and pretzel bread sounds like a great combo.


  2. #
    Katrina @ Warm Vanilla Sugar — November 21, 2013 @ 7:57 am

    Mmm thank goodness you tried something new with this stuffing so that you could share! This is awesome!


  3. #
    Jennifer @ Peanut Butter and Peppers — November 21, 2013 @ 8:02 am

    LOVE the idea of using pretzel bread! That is ingenious!! I bet I could get my Husband to east quinoa this way!! Love your recipe! Perfect spin to traditional stuffing!


  4. #
    Lauren at Keep It Sweet — November 21, 2013 @ 8:02 am

    This might make me actually LIKE stuffing.


  5. #
    Sommer @ ASpicyPerspective — November 21, 2013 @ 8:07 am

    Yum!! Sounds delicious! :)


  6. #
    Belinda@themoonblushbaker — November 21, 2013 @ 8:17 am

    This is my kind of stuffing! I think you have re invented my love for this side dish


  7. #
    Molly @ Yes to Yolks — November 21, 2013 @ 8:19 am

    I’m with your dad on the mushrooms (believe me, I wish it wasn’t so!), but this has even me intrigued. I love pretzel bread but can never find it. I get so ridiculously happy when i can find “foodie” things at my local store, though. It makes my day. Is that sad?


  8. #
    Angela @ Eat Spin Run Repeat — November 21, 2013 @ 8:45 am

    Ooh I like this talk of unconventional stuffings! I’ve never been a fan of the inside-the-bird stuffing, but I’m certainly open to a little on the side, especially if it contains mushrooms. This sounds awesome!


  9. #
    Brie @ Entrée the Giant — November 21, 2013 @ 8:45 am

    Who says that stuffing isn’t pretty!? Looks pretty freakin’ gorgeous to me. Loving this nontraditional take on a classic : )


  10. #
    Brie @ Entrée the Giant — November 21, 2013 @ 8:48 am

    Wait one minute though…what about fennel seeds in Italian sausages? Aren’t they sort of a necessary evil there?


    • Jessica — November 21st, 2013 @ 8:54 am

      nope, can’t do it. not a fan. that’s why i don’t have any sausage recipes on my blog!


  11. #
    Tieghan — November 21, 2013 @ 8:54 am

    I totally call it stuffing, never dressing! This looks so good! I love the quinoa!


  12. #
    Alyssa — November 21, 2013 @ 9:13 am

    Ahh I’m dying over this recipe. If only pretzel bread was gluten-free :) I make a quinoa stuffing that uses sweet potatoes, shallots, toasted pecans and cranberries. My family loves it (even the quinoa-phobes)! It’s definitely not a stuff-the-bird kind of stuffing, but delicious next to turkey and gravy. http://www.queenofquinoa.me/2011/11/a-gluten-free-thanksgiving-quinoa-stuffing/


  13. #
    Tracy | Peanut Butter And Onion — November 21, 2013 @ 9:21 am

    My favorite part of any turkey dinner, love you spin on it


  14. #
    Yankee Kitchen Ninja — November 21, 2013 @ 9:52 am

    It breaks my heart that you hate fennel enough to forego sausage — but you mended it again with your love of pretzel bread. ZOMG.


  15. #
    collette — November 21, 2013 @ 9:53 am

    I so get you! And I’m 14 years older than you- So I guess we are both still adolescent teens! LOL! I love sprinkles- they make anything fun! HATE celery, hate fennel seeds, but oh boy! do I love me some shrooms!!! Bring ’em on! and it is definitely called stuffing, end. of. story.


  16. #
    Becky @ A Calculated Whisk — November 21, 2013 @ 10:02 am

    I TOTALLY agree with you about celery and fennel seeds! I get so mad when I find chopped up celery in my chinese takeout, because in my opinion it’s even worse cooked. So, I’m definitely picking up up what you’re throwing down here. I don’t like regular fennel, either…do you?


    • Jessica — November 21st, 2013 @ 2:43 pm

      yes that’s the crazy thing, i actually really enjoy fennel! just not the seeds.


  17. #
    Kylie — November 21, 2013 @ 10:02 am

    Mushrooms are a fungus. But I forgive you and still want to come to your house for pre-thanksgiving festivities. Please&Thanks.


  18. #
    Ashley — November 21, 2013 @ 10:20 am

    I think I just died and went to stuffing heaven. The end.


  19. #
    Christine @ Cooking with Cakes — November 21, 2013 @ 10:20 am

    I made a Cranberry Prosciutto Stuffing a few weeks ago and ran into the same exact issue – this ish is just not photogenic!! But luckily stuffing is freakin’ delicious in all shapes and forms, so there’s that.


  20. #
    Laura (Blogging Over Thyme) — November 21, 2013 @ 10:41 am

    I just can’t call stuffing “dressing” either. it just sounds weird. Like salad dressing, i don’t get it.

    Anywho, i would eat this all up! Love the addition of quinoa–and mushrooms are a must in every stuffing. I want to eat this now!


  21. #
    Erin @ The Spiffy Cookie — November 21, 2013 @ 10:45 am

    I just had stuffing made from bagels and thought that was good. Pretzel bread stuffing just won.


  22. #
    Linda — November 21, 2013 @ 10:46 am

    I am making a vow to myself to make this throughout the year-not just at Thanksgiving. It looks delish!


  23. #
    Laura — November 21, 2013 @ 10:52 am

    I would say this definitely qualifies as nontraditional, but it sounds so, so good!


  24. #
    Kelly @ Laughter, Strength, and Food — November 21, 2013 @ 11:02 am

    Awesome recipe! I can’t wait to share it with my mom!


  25. #
    Annie @ Annie's City Kitchen — November 21, 2013 @ 11:05 am

    I’m freaking out over this stuff! My sister really hates stuffing because she has a major aversion to soggy bread. With the quinoa, I think she’d really like this!


  26. #
    Chelsea @ Designs on Dinner — November 21, 2013 @ 11:11 am

    Ha ha, I love fennel seeds AND celery. At least we can agree that pretzel bread is awesome. And cheese sauce. Looks like a great recipe!


  27. #
    Jason — November 21, 2013 @ 11:22 am

    Another bread option would be French Onion Soup Bread Pudding. Make your typical custard without the sugar. Add salt, beef base, garlic, and let it cool, and mix in swiss cheese with a hand blender. Caramelize onions, and add to cubed bread soaked with your swiss cheese custard. Bake at 325 until set (45/55 min). Another Starch option besides potatoes or rice…..
    Believe me,,, it is goooood!


    • Jessica — November 21st, 2013 @ 2:41 pm

      jason, this sounds incredible. thanks for sharing!


  28. #
    Michelle @ A Healthy Mrs — November 21, 2013 @ 2:07 pm

    This sounds so good! What an interesting combination!


  29. #
    Mallory @ Because I Like Chocolate — November 21, 2013 @ 2:19 pm

    The fact that you loaded this up with mushrooms makes it all ok!


  30. #
    Larry — November 21, 2013 @ 2:34 pm

    Now I want cheese sauce stuffing. GIVE THE PEOPLE WHAT THEY WANT!


  31. #
    Averie @ Averie Cooks — November 21, 2013 @ 2:40 pm

    I love mushrooms and although I’m not one for stuffing, this would be one I’d love b/c it’s all about the shrooms. Interesting that you dont like fennel yet you love sage. They’re so closely related I find that I’m surprised you’re not into them both. I actually love fennel when it’s roasted and it gets all caramelized…mmm, so good!


    • Jessica — November 21st, 2013 @ 2:44 pm

      i actually really like fennel itself, just not the seeds. :)


      • Averie @ Averie Cooks — November 21st, 2013 @ 2:47 pm

        Gotcha!! :) Yes the seeds are their own thing, that’s for sure!

  32. #
    Candace @ The Wheatless Kitchen — November 21, 2013 @ 4:31 pm

    I’m with you on is one, it’s stuffing, never dressing. Even if it’s technically dressing, it’s still stuffing. I’m totally picking up what you’re throwing down. I’m dying over all the mushrooms in this! I’m going to have to make a gf version of this soon :)


  33. #
    Alexe @ Keys to the Cucina — November 21, 2013 @ 4:38 pm

    Yum this looks so so amazing and I’m really digging the quinoa you added in too!


  34. #
    Ashley @ Hudson on the Potomac — November 21, 2013 @ 5:31 pm

    Yum!!!! I call all normal thanksgivingy looking stuffings stuffing regardless of whether they were in the bird. I call my mom’s cornbread dressing dressing and other things like oyster dressing dressing. L


  35. #
    Amanda at Pink Skyline — November 21, 2013 @ 5:56 pm



  36. #
    Haley — November 21, 2013 @ 6:22 pm

    This is an awesome take on stuffing! I’m going to a turkey-free vegetarian Thanksgiving and I’m planning on trying this as a vegetarian side!
    Thanks for sharing,
    Haley, egginon.wordpress.com


  37. #
    Maura - YLT — November 21, 2013 @ 6:46 pm

    Wow, this looks sooooo good. I’m getting hungry eventhough I just ate…


  38. #
    cheyenne — November 22, 2013 @ 2:10 am

    oh wow, this sounds delicious!
    xo, cheyenne


  39. #
    Megan {Country Cleaver} — November 22, 2013 @ 12:37 pm

    This might be the only forseeable way to feed me quinoa – surrounded by other completely necessary and life altering pretzely carbs. This I can do whole heartedly.


  40. #
    Lisa P — November 23, 2013 @ 11:12 am

    Finally, someone who hates celery as much as I do! Makes sense as we share a birthday. :)


  41. #
    Dana Ivy — November 24, 2013 @ 10:03 pm

    Umm whaaat? Pretzel Bread + Mushrooms?!?! I’m making this. For Thanksgiving. DONE.

    Thanks and Xo!!
    Dana Ivy – http://www.iadorewhatilove.com – Check out my blog!!


  42. #
    joelle (on a pink typewriter) — November 27, 2013 @ 4:55 pm

    This looks sooo yummy!


  43. #
    Natalia Kuziw — November 13, 2014 @ 5:38 pm

    Love this recipe but cannot find Pretzel Bread anywhere! Where did you find it?



  1. Pingback: Thanksgivukkah | Gin & Tonica

  2. Pingback: Quinoa Recipes - Rachel Cooks

  3. Pingback: 200+ Quinoa Recipes You Can Make Tonight - Daily Dish Recipes

  4. Pingback: Thanksgiving Meal Inspiration - Salted Crown | Food, Fashion, and All things in between.

  5. Pingback: Seasonal Seven: Countdown to Thanksgiving | KendraNicole.net

Leave a Comment

Current ye@r *