It’s a roll, it’s Thanksgiving stuffing! No, it’s Thanksgiving stuffing stuffed pretzel rolls! These sausage sour dough stuffing filled pretzel rolls are the best of two worlds at your turkey day table.
The day after Halloween I walked into my local craft store and fully expected to see things transitioned over to the Thanksgiving decorations and all of that stuff… but no. I walked in and *BAM* got hit in the face with the smell of cinnamon with the force of Santa’s Reindeer and their cousin Bob running me over. Holy holiday overload, Batman! I’m just getting over one holiday and ready to celebrate the next one – not the one after that! But there is a problem. It was like the cinnamon smell became an infectious cheer germ upon me and for the first time EVER – I’m strongly reconsidering my self imposed moratorium on Christmas music before December 1st.
WHO AM I?!?!
The husband on the other hand, is raring to go on the holiday over load. And I’m almost willing to let him. Maybe if he is the one who turns on the Christmas music and movies I can still say I subscribe to my “I don’t do Christmas before Dec. 1st” ways… one minor caveat that might make all the difference. Or maybe it’s just me justifying our bad behavior.
The kicker of the whole thing with jumping two days ahead – it’s like we’ve forgotten completely about Thanksgiving and that is one thing I’m not okay with! Our season of Thanks immediately gets over shadowed by the idea of presents and commodities – not enjoying quiet time with our loved ones, even if that means we are all collectively groaning against the judgemental marks from our jeans on our Turkey Day tummies. At least we are doing it as a family, dammit!
So, needless to say – you will not see me in the lines for the new release movies, or shoving great aunt Loise out of the way for that pre-Black Friday deal on Tay Tay’s new perfume. I’ll be fail whaling on my living room floor looking three months pregnant from an overload of Mr. Turkey and his friend Bourbon Maple Acorn Squash Pie.
If you really want to go big or go home for this Season of Thanks, you will be thanked in spades for these Jones Dairy Farm Sausage Stuffing Stuffed Pretzel Rolls. They are soft and fluffy rolls, stuffed to the proverbial gills with meaty sausage and sour dough stuffing. Just like grandma used to make.
Need additional Thanksgiving recipe ideas? Click on some of my favorites below!
Sausage Sour Dough Stuffing Filled Pretzel Rolls
- 12 ounces Jones All Natural Sausage
- 1 Onion, chopped finely
- 2 Stalks Celery, chopped finely
- 1 medium Carrot, chopped finely
- 1 ½ tsp Dried Thyme
- 1 Cloves Garlic, minced
- 1 round loaf Sourdough Bread, cubed
- 2 cups Chicken or Vegetable Broth
Pretzel Roll Ingredients
- 1 ½ cups Water – 110 Degrees
- 3 Tbsp Vegetable Oil
- 3 Tbsp Brown Sugar
- 1 package Instant Rise Yeast
- 3 ½ cups Bread Flour
- Kosher or Sea Salt
- 1/3 cup Baking Soda
Start the pretzels rolls first. In a stand mixer bowl, outfitted with a dough hook attachment, add in warm water, vegetable oil, sugar and instant rise yeast. Let the mixture rest until the yeast begins to foam.
Turn the mixer on, and slowly pour in the flour into the mixture. Let the mixer knead the dough for approximately 5 minutes until the dough has formed and looks elastic. Turn the dough out onto a lightly floured surface and knead gently with your hands, when it forms a taught ball, place into a lightly greased bowl. Cover with plastic wrap and allow to rise in a warm place for about 1 hour.
While the dough rises, begin to prepare the stuffing.
In a sauté pan, cook Jones All Natural Sausage, breaking apart with a spoon until cooked through. Remove from the sauté pan and set aside. In the same pan, along with the drippings, add in celery, onion, and carrot, and cook until softened. Mix in thyme, and garlic. In the sauté pan, add the sausage back into the pan and mix in the thyme and garlic. In a large mixing bowl with the sour dough cubes in it, pour the cooked vegetables and sausage over the top. Pour the chicken stock over the top, and mix until the bread has soaked up the stock. Set aside briefly.
Preheat oven to 425 degrees. Bring a dutch oven or large sauce pan to a boil. Gently sprinkle in baking soda.
When the dough has risen it’s first time, divide it into 12 even portions. Flatten each portion and fill with ¼-1/3 cup of stuffing. Wrap the stuffing and pinch the edges of the dough until it’s closed. Place each ball on a parchment lined baking sheet, seam side down and repeat.
Once all the stuffed rolls are filled, drop two of them into the water at a time and allow to boil for 30-40 seconds. Remove and place back on the parchment lined baking sheet. Repeat with all the rolls. Place the boiled rolls into the oven and bake until dark golden brown, approximately 20 minutes. Remove from the oven and serve.
*Fine Print* This recipe was sponsored by Jones Dairy Farm. All opinions are my own.