Ingredients:

• 9 cups Bachman pretzel crumbs (coarsely crushed)
  
• 1-1/2 cups chopped onions
• 1-1/2 cups butter or margarine
• 3 cups diced celery
• 1-1/2 teaspoons poultry seasoning
• 3/4 teaspoon ground sage
• 1/2 teaspoon ground pepper
• *4 cups turkey stock or bouillon

Instructions:
Place Bachman Pretzels between double folds of waxed paper and crush with a rolling pin until crumbs are about the size of grains of wheat or corn. Saute onion in butter (or margarine) until soft, but not browned. Meanwhile, blend celery, seasonings, and crumbs. To Pretzel crumbs add sauteed onion and enough stock or bouillon to blend ingredients well and give desired moistness. Use fork to mix well. Add more seasonings to taste if desired. Pretzels generally contain enough salt so that extra is not needed. Makes 12 to 13 cups of Pretzel stuffing, enough for body and wishbone cavities of 12 - 15 lb. turkey.

*To make turkey stock, simmer giblets and neck in seasoned water 2-1/2 to 3 hours, or until gizzard is fork tender. Chop meat and add to ingredients in preparing stuffing or add to gravy.

Instructions:
Preheat oven to 400^o F Coarsely crush Bachman Twist Pretzels between double folds of waxed paper. Combine with brown sugar and melted butter or margarine. Press mixture onto the bottom and sides of a 9" pie plate. Bake at 400^o F for 5 min. Chill. Fill with favorite refrigerated pie filling.

Instructions:
Preheat oven to 325^o F. Sift flour, sugar and salt together. Work in butter or margarine. Coarsely crush Bachman Butter Twist Pretzels between double folds of waxed paper. Add milk and crushed pretzels to mixture. Shape into 1 inch balls. Place on greased cookie sheet. Bake at 325^o F for 25 minutes, or until lightly brown. While still warm, roll cookies in colored jimmies or confectioner's sugar. Makes about 5 dozen cookies.