I know we just knocked off Halloween but Thanksgiving will be here before you know it! I always start my menu planning early and sometimes test run recipes if I’m hosting a big group. It’s a special time of year, and one with some challenges, for those who are gluten-free.
Over the time I’ve been writing Boulder Locavore I’ve shared my experiences and that of my family being gluten-free for the holidays. I can safely say 10 years into it now that we find it an exciting time and one full of fantastic food, no longer with a sense of loss or exclusion as we did the first year. When trying to host meals with those who are not gluten-free often mandatory holiday favorites appear that those gluten-free can’t enjoy which is no fun! I feel there is a way everyone can enjoy the food together.
I’m sharing my first Thanksgiving recipe for the season. Ironically it is for dressing, something I really had no time for when I was growing up. Candidly I think we usually had stuffing, dressing cooked inside the turkey, but either way it was made with stale white bread (the stale part not being unusual since stale bread will absorb more moisture and hold its texture), and minimal seasoning. It just never made sense to me. It seemed like a waste of valued stomach space; I would rather eat the flavor-filled dishes around the holiday table.
I’ve loved making cornbread stuffing in the past but this year I’m using one of my all-time favorite things: Everything Bagels.
Chock full of onion, garlic, poppy seeds, flax seeds, millet seeds and more.
The bagels are full of flavor and texture and I thought they’d be a perfect match for an Everything Bagel Sausage Dressing.
The recipe is simple to make with traditional ingredients of celery, onion, garlic, herbs, the bagels, some breakfast sausage and a surprise touch of maple syrup; just enough to catch your attention without going overboard. I should warn you though, it may very well become your new holiday favorite!
Recipe
Everything Bagel Sausage Dressing
Ingredients
- 6 Everything Bagels (regular or gluten-free)
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion , chopped
- 3 large stalks of Celery trimmed and diced
- 2 large Garlic Cloves , peeled and diced
- 1 pound loose Breakfast Sausage
- 2 teaspoons fresh Thyme Leaves
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper , freshly ground
- 2 tablespoons Maple Syrup
- 1 ½ cups Low Sodium Chicken Broth
Instructions
- Preheat the oven to 400 degrees. Place the bagel cubes on a baking sheet and bake for 10 minutes until turning golden. Remove from the oven to cook and reduce the oven temperature to 350 degrees.
- Spray a 9-inch by 13-inch baking pan with non-stick spray.
- Combine the butter and olive oil in a large skillet over medium-high heat. Add the onion, celery and garlic. Sauté until the onions become limp and translucent (7-10 minutes).
- Add the breakfast sausage, breaking it up as it cooks. Cook until is browns lights, about 2-3 minutes. Add the thyme and cook for another minutes.
- Add the salt and pepper. Transfer the skillet mixture to the prepared baking pan. Stir in the bagel cubes.
- Combine the chicken broth and maple syrup; drizzle over the dressing mixture and toss the dressing mixture to evenly coat with the broth.
- Bake at 350 degrees for 30 minutes covered with heavy foil. After 30 minutes, remove the foil and allow the dressing to cook an additional 15 minutes uncovered until lightly brown.
Nutrition
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
Marcie W. says
I would never even think about making stuffing with anything other than basic bread, so this is an awesome idea. I especially appreciate that everything is gluten free so no one has to feel left out on Turkey Day.
Theresa says
I have never made homemade stuffing before, but this recipe sounds easy enough and delicious! We love Udi’s products and this was such a great way to incorporate them into a tasty side dish!
Emily, Our house now a home says
I have never seen this recipe before, it looks really good. A small twist to a traditional recipe. I love it!
Elizabeth Lampman says
I am excited to try this recipe. It looks so delicious. I can not wait to make my holiday meal.
Ann Bacciaglia says
This looks so delicious and easy to make. I will have to get the ingredients to make this on the weekend. I am sure my family will love it.
valmg @ From Val's Kitchen says
We’ve almost always got a bag of Udi’s plain bagels in the freezer, my son eats one for breakfast like a donut. What a creative idea to use the bagels to make stuffing.
Meagan says
I am a huge dressing fan! This would be a perfect dish for Thanksgiving.
Chelley @ A is For Adelaide says
What a different and great idea! I never thought to use bagels like this!
Chris Scheuer says
You have certainly come up with a dressing that would appeal to everyone Toni. I looks amazing and how fun with all the seeds and flavors from the bagels!
Chasing Joy says
I have never used bagels to make dressing. The everything bagel sounds like a good choice. Lots of flavor.