Part 14/26:

The chef starts by sautéing onions and celery in butter, infusing the mixture with aromatic herbs like thyme and sage. She then adds a blend of wet ingredients, including eggs, chicken stock, mustard, and a touch of beer, which helps to bind the stuffing together.

The star of the show is the pretzel bread, which the chef has dried out in the oven to help it maintain its structure when combined with the wet ingredients. The pretzel bread provides a delightful chewiness and a hint of saltiness that perfectly complements the other flavors in the stuffing.

After assembling the stuffing in a baking dish, the chef tops it with additional melted butter, ensuring a crispy, golden-brown crust on the top.