Everything Bagel Stuffing Recipes

EVERYTHING BAGEL STUFFING

Steps:

• Preheat oven to 350°. Lightly oil a 3-quart baking dish and set aside.
• In a large skillet over medium-high heat, heat 2 tablespoons oil. Add onions and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, 6 to 8 minutes. Add vinegar and cook, scraping up any brown bits, until evaporated, about 1 minute.
• Transfer vegetables to a large bowl, then add bagel pieces, chives, and sage and toss to combine.
• In a separate medium bowl, whisk together eggs, sour cream, and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth ¼ cup at a time until bagel pieces seem hydrated (you might not use it all).
• Transfer mixture to prepared baking dish and dot top with butter. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425° and continue baking until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.
• Meanwhile, in a small skillet over medium heat, heat vegetable oil. Add garlic and cook until golden brown, 2 to 3 minutes. Transfer to paper towels using a slotted spoon. Add shallot to oil and cook until golden, 4 to 6 minutes. Transfer to paper towels using a slotted spoon. Let garlic and shallot cool slightly, then add to a small bowl with poppy seeds and sesame seeds.
• Serve stuffing sprinkled with poppy seed mixture and garnish with chives.

EVERYTHING BAGEL STUFFING

Steps:

• Preheat oven to 350 degrees F. Grease two jumbo doughnut pans and set aside.
• Place the bagel cubes on a baking sheet in an even layer and bake until golden brown and the bread pieces have dried out a bit, about 20 minutes. Give them a toss halfway for even browning. Remove from the oven and let cool.
• Place a large skillet over medium-high heat. Add the bacon and cook, stirring often, until crispy. Using a slotted spoon, remove the bacon from the pan.
• Drain all but 1 tablespoon of fat and then stir in the onion and celery. Cook until tender about 5 minutes. Season with salt and pepper.
• In a large mixing bowl, whisk together the chicken stock, eggs, and 1/2 cup cream cheese until well combined. Add in the toasted bagel pieces, the cooked onions and celery, 3 tablespoons scallions and most of the bacon and mix until well combined and bread is well coated.
• Divide the mixture evenly between the two pans and sprinkle with bagel seasoning. Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool slightly.
• Serve with a dollop of whipped cream cheese and garnish with remaining scallions and bacon.