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  • Writer's pictureAmanda MacGregor

Gluten-Free Bagel Stuffing

Updated: Nov 20

A savory twist on a classic Thanksgiving dish!

Gluten-Free Bagel Stuffing - amanda macgregor - food allergy recipes

As Thanksgiving approaches, it's time to revisit the classic dishes that make this holiday so special. One of those dishes is stuffing!

Based on the people we have spoken to, they either absolutely love stuffing or wholeheartedly hate it. Being two people who fall into the "absolutely love stuffing" category, we don't know how someone could possibly hate it.


On a mission to rekindle the love of stuffing, we recreated the recipe we adore so much, using gluten-free bagels by The Greater Knead in replacement of bread.


Instead of that mushy consistency from traditional bread stuff, the dense and chewy bagels add a whole dimension to the stuffing flavor. Try this delicious and enjoyable gluten-free stuffing recipe, using a package of The Greater Knead's plain bagels, or any of the savory flavorings of your choosing. We tried this recipe with the Everything bagel, and, let us tell you, it was EVERYTHING delicious!

Gluten-Free Bagel Stuffing - amanda macgregor - food allergy recipes

Get 10% off your entire order with The Greater Knead when you use our promo code AMACGREGOR10!


Have fun with this recipe and, even more importantly, have a great and food-safe Thanksgiving gathering!

Gluten-Free Bagel Stuffing - amanda macgregor - food allergy recipes

Gluten-Free Bagel Stuffing

 

Ingredients

  • 1 package of plain bagels from The Greater Knead (4 bagels)

  • ¼ cup olive oil

  • 2 cups onions, diced

  • 1 garlic clove, minced

  • ½ cup carrots, peeled and diced

  • 3 to 5 celery sticks, diced

  • 1 tablespoon dried parsley

  • 1 teaspoon dried basil

  • ⅔ teaspoon dried oregano

  • 1 teaspoon sea salt

  • ¼ teaspoon pepper

  • 2 cups Kettle & Fire bone broth

  • 1 sprig thyme

Gluten-Free Bagel Stuffing - amanda macgregor - food allergy recipes

Directions

  1. Preheat the oven to 400°F.

  2. Line a baking sheet with parchment paper. Open the frozen bagels and evenly spread them out on the baking sheet. Bake in the oven for about 15 minutes, or until softened. Remove from the oven and allow to cool. When the bagels come out of the oven, drop the temperature to 350°F.

  3. In the meantime, add oil to a pot and heat over a medium flame. Sautee the onions and garlic until the onion is mostly translucent. Add in the carrots, celery, and seasonings. Mix until the herbs are evenly distributed.

  4. Once the bagels are cooled, cut them into 1-inch-sized cubes. Add the bagel cubes to the pot and stir into the mixture.

  5. Add the broth in, ½ cup portions at a time, until the bagel cubes are moistened.

  6. Spoon the stuffing into an oven-safe dish. At this point, you can put it in the refrigerator until you're ready to cook it, or immediately put it in the oven at 350°F until it's warmed throughout and a little crunchy on top, about 30 to 40 minutes.

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