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Bacon Bagel Stuffing

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

20 mins

Cook time

45 mins

Total time

75mins

Ingredients

1 package Kinnikinnick Plain Bagels - cut into ½ inch cubes (344 g)

1 lb bacon - cooked/chopped (454 g)

2 tbsp olive oil (30 g)

½ large red onion - diced (175 g)

2 celery sticks - chopped (8 g)

2 cloves garlic - diced (6 g)

2 sprig thyme - stem removed/chopped fine (1 g)

2 sprig sage - stem removed/chopped fine (2 g)

1 sprig rosemary - stem removed/chopped fine (1g)

¼ cup chopped fresh parsley (15 g)

½ tsp salt (2 g)

1 tsp pepper (2 g)

1 cup chicken stock (gluten-free) - reserve ⅓ cup (240 g)

Directions

Bagel Cubes

Preheat oven to 350°F (176°C), line a baking tray with parchment. Set aside.
Spread cubed bagel pieces evenly on baking tray.
Bake in preheated oven for 10 minutes, turning bagel cubes once in oven.
Turn oven off, leave pan in oven for 10 minutes turning again. Remove from oven and let cool.

Vegetable Mixture

In a large skillet, heat olive oil over medium heat.
Sauté onion, celery, garlic, salt and pepper for 5 - 7 minutes or until onion is translucent. Set aside.

Assembly

In a large bowl, toss together Bagel Cubes, Vegetable Mixture, bacon and herbs.
Moisten stuffing with reserved ⅓ cup chicken stock.
Preheat oven to 350°F (176°C). Lightly grease a 2 quart casserole dish.
Place mixture in casserole dish and moisten with remaining chicken stock prior to baking.
Bake covered (use foil or casserole lid) in preheated oven for 30 minutes.
For a crispier finish uncover for the last 5 minutes.

Yields 6 servings

Tips & Variations

Stuffing can be prepped and stored in the refrigerator up to 24 hours ahead. Hold back ⅔ chicken stock until just prior to baking in a casserole dish.
If stuffing inside a bird, pat turkey dry inside and out. Stuff both cavities. Skewer cavities closed, tie legs together and tuck wings under back. Place in roasting pan breast side up. Follow cooking directions based on the weight of your bird to an internal temperature of 165°F (74°C).

Stock up your pantry

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