This recipe is meant to make you feel full. You should get some raves from the bagel fans and for your bacon lover friends and family you might get some fist bumps or pumps depending on where you live.
I’m afraid I don’t have any meaningful anecdotes about the time I made this stuffing as a child, and how it taught me an important life lesson about how to treat others on my road to becoming a man. I just don’t have the time, you guys.
What I will say, is that if you have been tasked with making the family stuffing, and you haven’t even thought about doing any actual cooking yet, this is an easy, crowd-pleasing recipe that you can pull together in about an hour, using ingredients you probably already have in your pantry.
The seasoning from the “everything” bagels brings the flavor, the bacon will cheer everybody up, and the parsley will let everyone at the table know that you are a cook that means Serious Business.Print
- 3 – 4 large everything bagels, thinly sliced, then cut into 2-inch-long pieces (about 6 cups)
- 12 slices bacon (12 oz.) , chopped
- 1 red onion, chopped
- 3 cups low-sodium chicken broth
- 2 eggs
- Salt and pepper
- 1/2 cup chopped flat-leaf parsley
- Preheat oven to 300 degrees. Arrange bagel pieces in a single layer, and bake for 15 minutes. Flip bagel pieces over, and continue baking, 15 minutes more. Remove from oven and let cool, increasing oven temperature to 375.
- In a large skillet over medium heat, cook bacon until crisp, stirring often. Transfer to a plate lined with paper towels. Add onion to bacon fat, and cook until soft, about five minutes. Use a slotted spoon to transfer onions to bowl and set aside.
- In a large bowl, whisk together the broth and the eggs; season. Add the bagel pieces, bacon, onion and parsley; toss to combine. Let stand, tossing occasionally, for 15 minutes. Transfer to a greased shallow 2 1/2-qt. baking dish. Bake until the top is browned, about 45 minutes.
Adapted from a recipe by Rachel Ray