Roasted Yam and Pretzel Stuffing
Recipe by Chef Michael Williams
Michael Williams

Roasted Yam and Pretzel Stuffing

  • Prep time 25 mins
  • Cook time 50 mins
  • Ready in 1 hour 10 mins

This is one of my favourite stuffing recipes, no doubt. Portofino Pretzel buns make for a perfect stuffing bread, but this recipe has just as much volume in veggies and a heck of a lot more weight. That is how I roll, as you know. The yams make up the bulk and they are truly delicious as a stuffing.



  1. Preheat a large fry pan on medium heat.  Add the butter and then the celery, onion and garlic.  Sauté, stirring regularly until everything starts browning.
  2. Now you can add the yams, cover the pan and sauté for a further 5 minutes or until the yams are softened, stirring occasionally to prevent any burning.
  3. Add the rosemary to the pan and sauté for 1 minute longer and then transfer everything to a large mixing bowl.
  4. Add the cubed bread and then whisk the cream and eggs together in a separate bowl and then add that as well.
  5. Season with the salt, pepper and cinnamon and mix very well.  I find your clean hands are the best tool for this job.
  6. Now you can stuff a bird or a crown roast of pork and cook until the desired temperature is reached.  Alternatively, just pack the mixture into a casserole dish or even a muffin tin and bake until browned and set.


As an added step you can toast the pretzel bread cubes in a 200 degree oven for 30 minutes or until they are lightly browned. Then add ¼ cup of chicken broth when you are mixing everything together.

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