Bagel Sage Stuffing

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bagel sage stuffing recipe


Stuffing or dressing – call it what you will – it isn’t the holidays at my home if there isn’t this wonderfully classic comfort-food dish at the table. Whether or not dressing is one of your family traditions or favorite holiday treats, this hearty recipe is a must try!

The benefit of this simple recipe is that it spares no flavor while avoiding the processed chemicals and preservatives of box mixes. The density of the bagels give this recipe more definition and robust depth.

Dairy Free Bagel Sage Stuffing Recipe

Bagel Sage Stuffing
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  1. 6-8 plain or savory bagels, such as whole wheat, honey wheat or sourdough
  2. 6-8 cups of chicken or turkey broth
  3. 2-3 teaspoons sage
  4. 1-2 tsp salt to taste
  5. 1/2 tsp black pepper
  6. 1 medium white or sweet yellow onion
  7. 2-3 stalks of celery
  8. 1-2 tbs butter or other cooking oil
  1. Using a bread knife cube the bagels into cubes approximately 3/4 inches thick.
  2. Spread the bagel cubes on two cookie sheets and lightly toast in the oven at about 250 degrees for 10 to 20 minutes, depending on how fresh or dense they are.
  3. Finely chop the onion and celery stalks and sauté in the butter or cooking oil until the pieces are translucent and soft.
  4. Stir the sage in with the vegetables to unlock its aroma.
  5. Warm the broth in a saucepan over medium heat then stir in the vegetable sage mixture and add salt and pepper to taste.
  6. Fill a 9x13 pan with about 6-7 cups of bagel cubes.
  7. Crush the rest of the bagel cubes and sprinkle over the full cubes.
  8. Pour the broth mixture over the cubes a few cups at a time, letting the liquid absorb as you gently stir to distribute it evenly. The final mixture should be very wet and spongy but with no liquid standing.
  9. Once baked, the end result is creamy and moist on the inside while crispy and browned on the outside.
  10. Bake at 350°F for 30 to 45 minutes until it is warmed through and the top is golden brown.
  1. Fresh bagels will work in this recipe but stale or day old bagels are even better.
  2. You can toast the bagel cubes a few days ahead of time to save time on the big day of baking.
  3. Using the reserved broth from a cooked turkey or chicken creates a richer flavor than using canned broth.
  4. If you have leftover chicken or turkey from a previous meal, you can shred it and stir it in with the cubes to add flavor, protein and texture
Mama Dweeb

Written by:: Rachel

Rachel Shivers has written 63 post in this blog.

Rachel is a family and infant photographer in Manhattan, Kansas. She enjoys adventuring with her two-year-old son, innovating with fresh ingredients in the kitchen and falling in love all over again with her handsome hubby.


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