Meal Theme: Make Ahead
Approximate Yield: 16 servings
We set out to create the ultimate Thanksgiving side dish for those who love smoked salmon and bagels. All agreed that everything seasoning, crispy bagels bits, salty smoked salmon, and a little onion kick were crucial components to making this dish shine. And does it ever! This is a dish with a flavor combination that will leave any smoked salmon or bagel fan asking for seconds. If you are tired of the same old stuffing recipes year after year, this is definitely a recipe that will stand out. Don’t be surprised if your guests ask you how to make it. Worry not, you don’t have to keep it to yourself!
For the Stuffing
3 tablespoons of olive oil (plus enough to lightly oil a 4-quart baking dish)
2 red onions, chopped
4 celery stalks, finely chopped
Salt, to taste
Black pepper, to taste
1 head of garlic, minced
2 tablespoons of apple cider vinegar
8 everything bagels, cut into 1-inch cubes and then dried in the oven while preheating
¼ cup of chopped chives, plus more for garnish
½ tablespoon of powdered sage
3 large eggs
½ cup of sour cream
3 cups of vegetable stock
8 ounces of Acme Nova smoked salmon, hand shredded into roughly 1-inch pieces
4 tablespoons of butter
The Everything Seasoning (Store bought is also fine)
2 tablespoons of sesame seeds
2 tablespoons of poppy seeds
1 tablespoon of dried onion flakes
1 tablespoon garlic flakes
1 tablespoon of coarse sea salt
Preheat oven to 375°F. While the oven is preheating, lightly toast the bagel cubes to remove moisture. Remove the bagels cubes when the oven reaches 250°F. Use olive oil to lightly coat a 4-quart baking dish and set it aside.
In a large skillet over medium heat, heat the 3 tablespoons of olive oil. Add onions and celery and season with salt and pepper. Sauté until tender, stirring often, for about 6 minutes. Add minced garlic, and cook for about another 90 seconds, continuing to stir often. Add vinegar to deglaze, scraping up any brown bits that stick to the pan, until liquid is evaporated, about 1 minute.
Transfer sautéed vegetables to a large mixing bowl, then add bagel pieces, chives, and sage powder and toss to combine.
In a separate medium bowl, whisk together eggs, sour cream, and 2 cups of the vegetable stock. Pour over bread mixture and toss until mixture is evenly distributed. Add more stock (¼-½ cup at a time) if you need more moisture, until bagel pieces appear re-hydrated.
Transfer stuffing mixture to the prepared baking dish and distribute the hand shredded smoked salmon pieces evenly across the top. Use a finger or utensil to push the smoked salmon pieces into the stuffing to about half the depth of the baking dish. Brush top with the melted butter.
Cover the dish with foil and bake for about 30 minutes, or until a knife inserted into the center of the stuffing comes out cleanly and warm to the touch. Remove foil and increase the oven temperature to 425° and continue baking until top is a deep golden color, about 10 minutes more. Let rest for at least 10 minutes before serving.
Mix the ingredients for the everything seasoning mixture and sprinkle the mixture over the top of the stuffing as it rests. Finish the stuffing with a garnish of the remaining chopped chives immediately before serving.