Stone Ground Pretzel Stuffing

Ingredients:

• 8 cups soft pretzels cut into bite sized pieces.
• 1 small onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 4 tbsp butter
• ½ tbsp sage
• ½ tbsp thyme
• ½ tbsp rosemary
• 5 cups chicken broth
• ¼ cup Bookbinder's Stone Ground Dijon Mustard
• Salt and pepper to taste

Directions:

1. Preheat oven to 300 degrees F.
2. Place cut up pretzels on baking pan and bake until dry, 10-20 minutes.
3. Melt butter in saucepan over medium heat and cook onion, carrots, and celery until tender. Stir in Bookbinder's Stone Ground Dijon Mustard, sage, thyme, and rosemary. Salt and pepper to taste.
4. In a large bowl combine dry pretzel pieces, butter mixture and chicken broth. Toss until well combined and pretzel pieces are moist.
5. Place mixture in an oven safe dish and cover
6. Increase the oven to 350 degrees F and place dish in the oven for 35 minutes, remove cover and bake for an additional 10.