Everything Bagel Stuffing

Name: Everything Bagel Stuffing
Prep time: 15 minutes
Cook time: 1 hour, 10 minutes
Total time: 1 hour, 25 minutes
Yield: 8
Cuisine: Eat Well, Seasonal Fall, Seasonal Winter, Time to Feast
Ingredients: 6 large everything bagels, cut into 1-inch cubes; 2 + 1 tablespoons unsalted butter + extra for greasing, divided; 1 cup celery, chopped; ½ cup sweet yellow onion, chopped; 2 cups cremini mushrooms, sliced; 2 cups low sodium chicken broth; 2 tablespoons Kikkoman® Less Sodium Soy Sauce; 2 large eggs; 1 tablespoon rosemary, freshly chopped; 1 tablespoon thyme, freshly chopped

Yield

Prep Time

15 minutes

Cook Time

1 hour, 10 minutes

Total Time

1 hour, 25 minutes

kikkoman products used:

Less Sodium Soy Sauce

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About this recipe

Upgrade your holiday table with this Everything Bagel Stuffing! Made with crispy everything bagels, sautéed veggies, and seasoned with fresh herbs, this savory stuffing gets an extra flavor boost from Kikkoman® Less Sodium Soy Sauce. Ready in just under an hour and a half, it’s the perfect side dish for your festive feast!

This creative spin on traditional stuffing uses everything bagels to bring an extra punch of flavor to the dish. The bagels are toasted until crisp and mixed with a savory blend of celery, onions, and mushrooms.

Classic stuffing seasonings like rosemary and thyme take the flavor up a notch, making this a side dish that’s both bold and delicious. Whether you’re after a modern twist on stuffing or just want to liven up your holiday spread, this everything bagel stuffing is sure to impress.

Perfect for Thanksgiving, this seasoned stuffing is easy to make and offers a great balance of savory flavors that complement turkey and other dishes. The addition of Kikkoman® Less Sodium Soy Sauce adds a subtle umami kick, giving it a unique edge over traditional recipes. This dish not only has all the right seasonings, but it’s also versatile enough for any occasion—whether it’s a holiday feast or a simple weeknight dinner with roasted chicken. As it bakes, this stuffing seasoning will fill your kitchen with an irresistible aroma that will have everyone looking forward to dinner.

Tips & Tricks

For an extra crispy top layer, broil the stuffing for the last 3-4 minutes of baking, but watch closely to prevent burning.
To save time, you can toast the everything bagels a day ahead and store them in an airtight container until ready to use.
For a richer flavor, use a mix of butter and olive oil for sautéing the vegetables.

ingredients

6 large everything bagels, cut into 1-inch cubes
2 + 1 tablespoons unsalted butter + extra for greasing, divided
1 cup celery, chopped
½ cup sweet yellow onion, chopped
2 cups cremini mushrooms, sliced
2 cups low sodium chicken broth
2 tablespoons Kikkoman® Less Sodium Soy Sauce
2 large eggs
1 tablespoon rosemary, freshly chopped
1 tablespoon thyme, freshly chopped

directions

Preheat oven to 350ºF. Spread cubed bagels evenly on a large baking sheet and bake for 15-20 minutes, until dry and crisped around edges, stirring halfway through cooking. Cool at room temperature for 5 minutes.
In the meantime, lightly grease a 9×13 baking dish with butter. Set aside. Heat 2 tablespoons of butter in a large skillet over medium heat. Add celery, and onions to pan and sauté for 8 minutes, until vegetables are almost tender. Stir in mushrooms and cook for 2 minutes longer. Transfer to a large mixing bowl.
Add the toasted bagels to the mixing bowl. Whisk together chicken broth, soy sauce, eggs, rosemary, and thyme. Pour into mixing bowl and fold with a spatula to coat ingredients evenly.
Pour stuffing into prepared baking dish and cover with aluminum foil. Bake 30 minutes. Remove aluminum foil and continue to bake for 15-20 minutes longer, until the top of stuffing is crisp. Serve hot.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE