Everything Bagel Stuffing

If your Turkey Day menu feels a little ho-hum, everything bagel stuffing is here to shake things up! This recipe is an easy way to introduce new flavors to your Thanksgiving table without straying too far from the classic holiday sides everyone loves. Every forkful of this savory stuffing bursts with bold everything bagel flavor—salty, nutty, seedy and packed with garlicky goodness.

As with all great stuffing recipes, everything bagel stuffing starts with an aromatic base of celery, onion and plenty of garlic sauteed in butter. Chewy everything-seasoned bagels are cut into cubes and tossed with tender veggies, chicken broth and green onions. Then, we sprinkle the mixture with extra everything bagel seasoning before it goes into the oven. The stuffing comes out golden and slightly crisp on top, while the inside stays tender—a perfect mix of textures and upgraded flavors to delight friends and family.

Ingredients for Everything Bagel Stuffing

• Celery and onion: These veggies create an aromatic base and bring moisture to the stuffing. Chop it a bit larger if you prefer more texture or more finely for flavor without chunks.
• Garlic: Minced garlic adds savory depth and aroma and dials up the everything bagel flavor. You can cut it back to just one or two cloves if you’re not a big garlic fan.
• Chicken broth: Just as for the butter, I recommend using low-sodium broth here so you don’t end up with an overly salty stuffing. The broth soaks into every nook and cranny of the bagels, so go with a high-quality store-bought broth or use homemade chicken broth. For a vegetarian option, swap in vegetable broth.
• Butter: A whole stick of butter may sound like a lot for sauteing vegetables, but every drop gets stirred into the stuffing for rich flavor and moisture. Since the bagels and seasoning contain salt, stick with unsalted butter to control the salt level.
• Everything bagels: Chewy everything-seasoned bagels are the star of the show! Day-old bagels are best; they’re sturdier than fresh ones and will soak up the moisture without turning mushy. Cut them into 1-inch cubes—depending on how thick your bagels are, you may want to slice them in half first—then spread the cubes on a baking sheet and lightly toast in a 350°F oven for about five minutes.
• Green onions: Thinly slice the green onions to incorporate fresh allium notes and little flecks of color throughout the dish.
• Everything bagel seasoning: Sprinkle on everything bagel seasoning—a mix of sesame seeds, poppy seeds, dried garlic, onion flakes and salt—just before baking for that signature crunch and flavor in each bite of stuffing.

Directions

Step 1: Saute the aromatics

Preheat your oven to 350°. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped celery, onion and garlic, and cook, stirring occasionally, until the vegetables are tender and starting to brown.

Step 2: Deglaze the pan

Pour 1-1/2 cups of chicken broth into the veggies, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan—those little morsels, called fond, are packed with flavor and bring savory depth to your stuffing. Then, remove the pan from the heat.

Step 3: Combine the veggies and bagels

Add the bagel cubes and green onions to the veggie and broth mixture, and toss to combine. Season with salt and pepper and stir in the remaining chicken broth, a little at a time, until the stuffing reaches your desired level of moistness.

Editor’s Tip: Start by adding 1/4 to 1/2 cup of the remaining broth, then stir gently and check the texture. You want the bagel pieces just moist, not soggy, without any liquid pooling at the bottom of the pan.

Step 4: Finish and bake the stuffing

Grease a 13×9-inch baking dish. Transfer the stuffing mixture to the dish.

Sprinkle the everything bagel seasoning on top. Cover with foil and bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes longer until the top is golden brown and slightly crisp.

Everything Bagel Stuffing Variations

• Try other bagel flavors: Plain, onion, egg, sesame, cheddar—or any savory bagel you love—will give this stuffing a different flavor and texture twist.
• Include more veggies: Saute mushrooms, bell peppers or leafy greens with the onion and celery to add extra flavor, texture and nutrition.
• Make it cheesy: Stir in 1 to 2 cups of shredded cheddar, mozzarella or Swiss before baking for a melty, gooey version.
• Add meat: Mix cooked meats like browned sausage crumbles, chopped bacon or pancetta with the bagel mixture for rich, meaty flavor and extra heartiness.
• Flavor with herbs: Add a tablespoon of fresh parsley, thyme, sage or rosemary (or a teaspoon of each dried) for classic stuffing flavor alongside the everything bagel twist.

How to Store Everything Bagel Stuffing

Let the stuffing cool to room temperature, then cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store the stuffing in the refrigerator for up to four days.

Can you freeze everything bagel stuffing?

Yes, you can freeze leftover stuffing for up to three months. After it cools, spoon the stuffing into freezer-safe containers or resealable bags and freeze. Thaw overnight in the fridge before reheating.

Can you make everything bagel stuffing ahead of time?

Yes! To make this stuffing in advance, saute the veggies and assemble the stuffing in a 13×9-inch baking dish as directed. Cover it tightly and refrigerate up to one day ahead. When ready to bake, let the dish sit on the counter while the oven heats up. If the bagels feel a little dry, stir in an extra splash of broth, then sprinkle the everything bagel seasoning on top and bake as directed.

How do you reheat everything bagel stuffing?

To reheat leftover stuffing, warm it in a baking dish in a 350° oven until heated through or microwave individual portions. If it looks dry when you pull it out of the fridge, add a splash of water or broth before reheating to soften it back up.

Everything Bagel Stuffing Tips

How do you dry bagels for stuffing?

For the best texture, buy your bagels a day or two in advance—day-old bagels are drier and will hold up better in stuffing than fresh ones. After cutting them into 1-inch cubes, spread them on a baking sheet and toast them in a 350° oven for about five minutes until lightly golden. This extra step helps the bagel pieces stay firm and hold their shape when mixed with the wet ingredients.

Can I use other types of bread instead of bagels?

Absolutely! Day-old sandwich bread, sourdough, brioche, challah or even croissants can work, but the texture will be lighter, softer and less chewy than bagels. You can sprinkle everything bagel seasoning on top to give any bread-based stuffing that signature flavor and crunch factor. Be sure to cube and toast your bread so it holds up to the veggies and broth without getting mushy.

What can you serve with everything bagel stuffing?

This savory everything bagel stuffing is a fun twist on the classic Thanksgiving side, so it’ll pair well with holiday staples like juicy turkey, glazed ham, mashed potatoes and roasted veggies. But it’s not just for the holidays! The bagel base makes it a perfect weekend brunch side dish served with scrambled eggs, bacon and a fresh fruit salad.