I’m doing it.
I added quinoa to another unexpected dish. Yes, it’s trendy, but I love the texture quinoa brings — a tiny, pleasant pop that complements crunchy bread. This version was part of our semi-untraditional Thanksgiving and it was a hit. I hadn’t developed a new stuffing in years and wanted something different: quinoa felt like the perfect choice for both flavor and texture.
Side note: what do you call it — stuffing or dressing? Technically it’s “stuffing” when cooked inside the bird, but we usually make extra in a separate dish and still call it stuffing. In this case it’s technically dressing, but really, it’s stuffing — comforting, savory, and perfect for the holidays.
This version follows my previous untraditional stuffing that used cornbread and sourdough. I considered croissants or biscuits but worried that would turn the dish into a bread pudding rather than a classic stuffing. I wanted the comforting texture of traditional stuffing with a twist — and then I found pretzel bread at the store.
Spotting that loaf felt like a small miracle. If you can’t find pretzel bread, homemade pretzel rolls work well too. The salty chew of pretzel bread adds a unique backbone that pairs beautifully with mushrooms and herbs. I was almost tempted to add cheese sauce, but kept it savory and mushroom-forward instead.
I should also mention the celery debate. Celery is one of those ingredients I skip — in stuffing, chicken salad, or anything else. My mom loves it and uses lots, so I usually pick around it, but this recipe avoids it entirely. If you like celery, feel free to add it, but the mushrooms are the star here.
This dish is a product of a garlic-butter-mushroom phase I’m stuck in. If you don’t like mushrooms, this probably isn’t the recipe for you — consider making a different stuffing. For everyone else, the mushrooms provide deeply savory, umami-rich flavor that makes this stuffing feel indulgent. I’d happily eat it for breakfast.
Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms
Yield:
4
to 6
Ingredients
- 1 1/2 cups cooked quinoa
- 6 cups pretzel bread cubes, about 1/2-inch cubes
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot, diced
- 8 ounces cremini mushrooms, sliced
- 8 ounces shiitake 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
Instructions
-
Preheat the oven to 375°F. Spread the pretzel bread cubes on a baking sheet and bake 8 to 10 minutes, until they’re firm and just slightly stale but not overly browned.
-
Heat a large skillet over medium-low and add the butter and olive oil. Add the diced shallot and sliced mushrooms, stirring to coat. Cook, stirring occasionally, until the mushrooms soften, about 6 to 8 minutes. Pour in 3/4 cup of the stock and bring to a simmer. Stir in the minced garlic and cook for 30 seconds, then remove from heat. Season with salt and pepper.
-
In a baking dish (9×13-inch or similar), toss the toasted bread cubes, cooked quinoa and mushroom mixture. Stir in the chopped sage, parsley and thyme. Drizzle the remaining stock evenly over the mixture; add a touch more if it looks very dry. If you prefer a softer stuffing, use extra stock — this recipe keeps a bit of crunch, which pairs nicely with the salty pretzel bread. Bake 35 to 40 minutes until the top is slightly golden. If it browns too quickly, tent with foil.
Side Dish
American
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Stuffing may not be the prettiest dish, but it certainly tastes delicious.