Cider Bagel Stuffing Recipes

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.

CIDER, BACON, AND GOLDEN RAISIN STUFFING

Steps:

• Preheat oven to 325ºF. Butter a 13x9x2" baking dish.
• Arrange bread cubes in a single layer on 2 rimmed baking sheets. Toast, stirring occasionally, until dry and crisp, 25-30 minutes. Let cool, then transfer to a very large bowl.
• Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 1 1/2 cups, about 40 minutes. Remove from heat and set aside.
• Bring raisins, vinegar, and 2 Tbsp. water just to a simmer in a small skillet over medium heat to warm through. Transfer to a small bowl; let cool, then drain.
• Cook bacon in a 12" skillet over medium-high heat, stirring occasionally, until brown and crisp. Using a slotted spoon, transfer to paper towels to drain (do not wipe out skillet).
• Heat 1/4 cup butter in same skillet over medium-high until melted. Add chopped celery stalks, apples, shallots, garlic, thyme, salt, and pepper and cook, stirring occasionally, until tender, 10-12 minutes.
• Add celery mixture, celery leaves, raisins, bacon, and parsley to bread cubes and toss to combine. Mix in reserved cider and 1 1/4 cups broth.
• Beat eggs in a small bowl, then stir into stuffing; add more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
• Do Ahead
• Stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill.

EVERYTHING BAGEL STUFFING

Steps:

• Place an oven rack in the middle position.
• Preheat oven to 375 degrees F.
• In a 3.5 quart braiser over medium heat, melt butter. Add the onions and scallion whites. Season with salt and pepper and cook until soft, 5 to 7 minutes. Add the chives, garlic and scallion greens and cook for 2 more minutes, until the garlic is fragrant and the chives and scallions are slightly wilted. Remove from the heat and set aside.
• In a large mixing bowl, whisk together chicken broth and eggs. Add the capers if using, bagels and onion/butter mixture and fold to combine. Add additional chicken broth as needed (the bread should be well-hydrated but not mushy). Pour into the pan and bake for 30 minutes, or longer if you'd like it to be browned more on top. Remove from the oven. Garnish with remaining chives. Serve hot.

CORNISH HENS WITH BAGEL STUFFING

Steps:

• Preheat oven to 425 degrees. Arrange bread in a single layer on a rimmed baking sheet and bake until dry and beginning to brown, 7 minutes, stirring halfway through. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, celery, and mushrooms and cook, stirring occasionally, until onion is translucent and mushrooms are golden, about 5 minutes. Season with salt and pepper. Transfer to a medium bowl and stir in bread, thyme, and enough broth to moisten (stuffing should feel moist but not soggy). Season to taste with salt and pepper. Using your hands, mix in egg.
• Place hens in a roasting pan and season inside and out with salt and pepper. Fill cavity of each with stuffing; tie legs together and tuck wing tips underneath. Roast, covering any exposed stuffing with foil if it begins to overbrown, until hens are golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 40 minutes. Tent hens with foil and let rest 10 minutes before serving.