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.

STUFFED EVERYTHING BAGEL PUFFS

Steps:

• For the puffs: Position oven racks in the upper and lower third of the oven and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
• Combine the butter, 1/2 teaspoon salt and 1 cup water in a medium saucepan and bring to a boil over medium-high heat. When the mixture boils, immediately add all the flour at once and stir with a wooden spoon until it is fully incorporated and smooth, about 1 minute. Continue to cook, stirring constantly, until the dough pulls away from the sides of the pan, about 30 seconds more.
• Scrape the mixture into a large bowl. Using an electric mixer on medium speed, add the eggs one at a time, mixing well after each addition until completely incorporated and the mixture is thick and smooth. Add the everything bagel seasoning and mix until thoroughly combined.
• Transfer the mixture to a pastry bag fitted with a medium round pastry tip. Pipe 1-inch-wide by 1-inch-tall rounds of dough onto the prepared baking sheets, leaving about 1 inch between each. Dip your finger in water and smooth out any bumps or points on the dough rounds. Sprinkle with more everything bagel seasoning.
• Bake for 20 minutes, then reduce the oven temperature to 375 degrees F and continue to bake, rotating the baking sheets halfway through, until the dough is puffed and golden brown, 15 to 20 minutes more. Place the baking sheets on wire racks and let cool completely.
• For the scallion cream cheese: Meanwhile, pulse the scallions in a food processor, scraping down the sides with a rubber spatula as needed, until finely and evenly chopped. Add the cream cheese, sour cream, a pinch of salt and a few grinds of pepper, then continue to pulse until smooth and combined. Transfer to a pastry bag fitted with a small round pastry tip and keep at room temperature until ready to assemble.
• To assemble, poke a hole in the bottom of each bagel puff with a wooden skewer or toothpick. Gently insert the pastry tip into each hole and pipe in the scallion cream cheese. Serve immediately.