BAKED EVERYTHING BAGEL STUFFING
This unique take on a Thanksgiving classic makes this Everything Bagel Stuffing a delicious enough side dish to eat all year round!
Provided by Marley Goldin
Categories Sides
Time 50m
Number Of Ingredients 10
Steps:
- In a large pot, cook chopped celery, diced onion, rosemary, and thyme in 1/4 cup of butter over medium heat until the onion is translucent and fragrant.
- Use a serrated knife to cut your bagels into cubes, about 1 cubic inch in size, and set aside.
- Preheat your oven to 350°F.
- Turn heat down to low and add remaining butter, vegetable broth, and salt and pepper. Heat until butter is completely melted.
- Add bagel cubes and stir to coat.
- Transfer stuffing to a 10.5″ x 7.5″ oven-safe casserole dish. Sprinkle everything bagel seasoning on top.
- Bake for 35-45 minutes, until the top starts to turn golden brown.
TO-DIE-FOR THANKSGIVING STUFFING
This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.
Provided by Food Network
Categories main-dish
Number Of Ingredients 11
Steps:
- Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
- In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
- Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
- When combined, stuff bird or place in separate large baking dish(es).
- Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
- Serves 12 or more as part of a Thanksgiving feast.
MOIST AND SAVORY STUFFING
Steps:
- Heat the oven to 350 degrees F.
- Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.
- Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
- Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.
OYSTER AND BACON STUFFING
Provided by Food Network
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
- Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
- Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
- Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.
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.
STUFFING
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a medium stock-pot, combine the chicken stock, celery, carrots, onions, poultry seasoning, dried parsley, cumin, oregano, salt, bay leaf and pepper and boil the mixture for 15 minutes. Spread the French bread cubes evenly over the bottom of a roasting pan. Pour the stock slowly over the French bread and let it sit for 3 minutes. Using a spoon, mix the stock and bread together. Bake until golden brown, about 30 minutes.
MOROCCAN STUFFING
Provided by Marcel Vigneron
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Butter a 9-by-13-inch baking dish. Heat 2 sticks butter in a large skillet over medium-high heat. Add the onion, shallots and celery and cook, stirring occasionally, until soft, about 8 minutes.
- Transfer the onion mixture to a large bowl. Add the pine nuts, raisins, pomegranate seeds, bread cubes and ras el hanout and mix with a wooden spoon. Combine the turkey broth and poultry seasoning in another bowl. In a third bowl, whisk the eggs with 1/2 teaspoon salt.
- Add the turkey broth mixture and the egg mixture to the bowl with the bread cubes and toss to combine. Transfer to the prepared baking dish, cover with foil and bake until slightly set, 35 to 45 minutes. Remove the foil and continue baking until the top is browned, about 5 more minutes. Sprinkle with the chives, lemon zest and lemon juice.
BOBBIFIED AUSTRIAN COUNTRY STUFFING
Steps:
- Preheat the oven to 350 degrees F.
- Coarsely dice the onions and celery so there is the same amount of each. Saute the vegetables in the oil in a saucepan over medium heat, stirring constantly, to release the juices, about 10 minutes. Add the sweet and hot paprikas and parsley flakes and continue stirring another 10 minutes. Remove from the pan into large bowl.
- Cut the bread into 1/4-inch cubes. Slowly mix the bread into the onion and celery mixture, until all the juices are soaked up.
- Beat the eggs with the milk in a small bowl. Mix into the stuffing.
- Chop the poblanos into a fine dice. Mix the poblanos, sage and thyme into the stuffing. Place the stuffing in a large baking dish. Add the chicken stock and combine. Cover with foil. Bake for 30 minutes.
EVERYTHING BAGEL STUFFING
Try swapping out the usual bread for everything bagels the next time you're in making stuffing for a big boost in flavor to a classic dish.
Provided by Jonathan Melendez
Categories < 4 Hours
Time 1h38m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 213.4, Fat 8.7, SaturatedFat 3.5, Cholesterol 63.4, Sodium 543.4, Carbohydrate 24.7, Fiber 1.5, Sugar 2.3, Protein 8.6
More about "cider bagel stuffing food"
RECIPE: EVERYTHING BAGEL STUFFING | THE KITCHN
From thekitchn.com
推定読み取り時間 3 分
PASS THE STUFFING RECIPE | FOOD NETWORK
From foodnetwork.com
著者 The Kitchenステップ数 5難易度 Easy
MID-ATLANTIC STUFFING RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
SOUTHERN STUFFING RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
MOIST & SAVORY STUFFING RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
CIDER BAGEL STUFFING RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
10 BAGEL STUFFING IDEAS & RECIPES THAT ARE ACTUALLY EASY
From allpurposeveggies.com
EVERYTHING BAGEL STUFFING WITH SAUSAGE AND CRANBERRIES
From pricechopperready.com
EVERYTHING BAGEL STUFFING RECIPE | MOLLY YEH | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
MOLLY YEH’S BAGEL STUFFING FOR THANKSGIVING – THE FORWARD
From forward.com
27 CUBAN THANKSGIVING FOOD
From asoothingfood.com
PASS THE STUFFING RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
CIDER BAGEL STUFFING
From zomatorecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love