Pretzel bread filling

Ingredients:

• 10 cups pretzel buns, diced
• 1 package (450 g) bacon, cut into 1 cm pieces.
• 1 medium onion, chopped
• 4 stalks celery, chopped
• 1.5 cups chicken broth
• 0.5 cups of beer
• 1/4 cup Dijon mustard
• 2 tablespoons of honey
• 2 large eggs
• Cooking spray or butter to grease the baking dish
• 0.5 cup chopped fresh parsley

Preparation:

1. Preheat oven to 95°C.
2. Place the pretzel cubes on a baking sheet in a single layer and toast in the oven, stirring once, until crisp, about 1 hour. Set aside to cool, and increase the oven temperature to 350°F (190°C).
3. In a large skillet, fry the bacon until crispy. Transfer to a paper towel-lined plate to cool. Drain 1/4 cup of the rendered fat from the skillet and set aside. Add the onion and celery to the skillet with the remaining fat and cook over medium heat until the vegetables are tender, about 5 minutes; season with salt and pepper. Set aside.
4. In a medium bowl, combine chicken broth, beer, mustard, honey, and eggs.
5. Grease a 22x32cm baking dish, then gently combine the bread cubes, bacon, parsley and the onion-celery mixture.
6. Pour in the broth mixture and stir gently. Drizzle with the remaining bacon drippings and bake until cooked through and golden brown, about 40 minutes.