Everything Bagel Stuffing

READY IN: 1hr 38mins
SERVES: 8-10


  • 1
    lb about 3-4 large day-old everything bagel, cubed
  • 6
    slices bacon, thick-cut, diced
  • 1
    medium yellow onion, diced
  • 3
    celery ribs, diced
  • 12
    teaspoon salt
  • 12
    teaspoon black pepper
  • 2
    large eggs
  • 12
    cup whipped cream cheese, plus 1 cup for serving
  • 2
    cups chicken stock
  • 6
    tablespoons thinly sliced scallions, divided
  • 1 -2
    tablespoon everything bagel seasoning


  • Preheat oven to 350 degrees F. Grease two jumbo doughnut pans and set aside.
  • Place the bagel cubes on a baking sheet in an even layer and bake until golden brown and the bread pieces have dried out a bit, about 20 minutes. Give them a toss halfway for even browning. Remove from the oven and let cool.
  • Place a large skillet over medium-high heat. Add the bacon and cook, stirring often, until crispy. Using a slotted spoon, remove the bacon from the pan.
  • Drain all but 1 tablespoon of fat and then stir in the onion and celery. Cook until tender about 5 minutes. Season with salt and pepper.
  • In a large mixing bowl, whisk together the chicken stock, eggs, and 1/2 cup cream cheese until well combined. Add in the toasted bagel pieces, the cooked onions and celery, 3 tablespoons scallions and most of the bacon and mix until well combined and bread is well coated.
  • Divide the mixture evenly between the two pans and sprinkle with bagel seasoning. Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool slightly.
  • Serve with a dollop of whipped cream cheese and garnish with remaining scallions and bacon.