Make your Thanksgiving stuffing with bagels!
1 pumpernickel bagel (sliced in half, then sliced into quarters- 8 pieces)
1 poppy seed bagel (sliced in half, then sliced into quarters- 8 pieces)
1 sesame seed bagel (sliced in half, then sliced into quarters- 8 pieces)
1 everything bagel (sliced in half, then sliced into quarters- 8 pieces)
1 1/2 sticks unsalted butter (melted)
1 large yellow onion (medium diced)
2 stalks celery (medium diced)
2 cloves garlic (minced)
1 3/4 cups low sodium chicken stock
1/4 cup heavy cream
3 large eggs (whisked)
salt and pepper (to taste)
1/4 cup chopped dill
2 hard boiled eggs (chopped)
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1 teaspoon flaky sea salt
Preheat oven to 400ºF.
Onto a parchment lined baking sheet, add the quartered bagels and place in oven for 8-10 minutes, or until lightly toasted. Lower the to 350ºF after the bagels are removed.
Meanwhile, in a large skillet over medium heat, melt the butter, add the onion celery and garlic, sauté for 5-6 minutes, until translucent. Season with salt and pepper. Add the chicken stock and set aside.
In a large bowl, add the cream and eggs, whisk together. Add the toasted bagel and the butter, vegetable and chicken stock mixture, toss to combine.
Into a buttered 9-inch by 13-inch casserole dish, shingle the bagels, and add the remaining stuffing mixture.
Place in oven for 25-30 minutes.
Remove from oven. Let cool for 5 minutes. Garnish with chopped dill, chopped hard boiled eggs, toasted sesame seeds, poppy seeds, and flaky sea salt.
Tip: replace the bagels with a poppy seed or sesame seed loaf of bread! Cut into 1-inch cubes and toast.