Prep: 25 minutes plus cooling
Bake: 30 minutes • Serves: 12
4 tablespoons salted butter
1-1/2 cups diced celery
1 cup diced yellow onion
2 (12-ounce) packages all-natural pork breakfast sausage (optional)
1 box (32 ounces) reduced sodium chicken broth
1 teaspoon ground sage
1 bag (5 ounces) dried cranberries (optional)
1. Cut bagels into cubes or chips 1 day before preparing stuffing; store at room temperature in zip-top plastic bag.
2.Preheat oven to 400°. In large skillet, melt 1 tablespoon butter over medium heat. Add celery and onion; cook 5 minutes or until tender. Transfer vegetables to large bowl; add bagels.
3.To same skillet, add sausage, if using; cook as label directs. With slotted spoon, transfer sausage to bowl with bagel mixture.
4.In medium saucepot, heat broth to a simmer over medium-high heat; add sage, cranberries, if using, and remaining 3 tablespoons butter. Simmer broth mixture 5 minutes; pour over bagel mixture and toss to combine.
5.Spread bagel mixture in 13 x 9-inch baking dish; bake, uncovered, 30 to 40 minutes (depending on how crunchy you like your stuffing). Cool stuffing 10 minutes before serving.
Approximate nutritional values per serving:
172 Calories, 5g Fat (2g Saturated), 20mg Cholesterol,
473mg Sodium, 27g Carbohydrates, 1g Fiber, 6g Protein
> Using everything bagels makes for a stuffing that’s jam-packed with flavor while you barely lift a finger. Swap in vegetable broth to make this vegetarian. You can bake ahead of time and freeze for up to a month before thawing and reheating for the big day.