Updated for 2026 – The JewBelong Passover Haggadah!

Everything Bagel Stuffing

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Move over, boxed stuffing… it’s time for Everything Bagel Stuffing to shine on your holiday table! Crunchy, golden bagel cubes get tossed with savory onions, celery, and scallions, then baked to perfection with a rich custard-like mixture that’s soft inside and crisp on top. Inspired by classic deli flavors and perfect for Thanksgiving or Shabbat, this stuffing is the ultimate conversation starter — and the side dish everyone will be asking for seconds of.

Whether you’re looking for a Jewish twist on a holiday classic or just love the flavors of everything bagels, this recipe hits all the right notes: buttery, savory, and impossibly comforting. Plus, it’s easy to make ahead and reheats beautifully, making your holiday cooking a little less stressful and a lot more delicious.

Serves 8-10

Cooking time: 1.5 hours

ingredients

Butter, olive oil, or cooking spray
6 large day-old everything bagels, cut into rough 1-inch cubes (about 12 cups)
2 tablespoons olive oil
1 medium yellow onion, diced
3 celery stalks, diced
4 scallions, ends trimmed and chopped
2 1/2 cups low-sodium chicken or vegetable broth
2 large eggs
1/2 cup heavy cream
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted

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step by step instructions

Lightly grease a 3-quart casserole dish or 9×13-inch baking pan with butter, olive oil, or cooking spray. Position a rack in the center of the oven and preheat to 350°F.
Spread the bagel cubes evenly on a rimmed baking sheet. Bake, stirring once halfway through, until the bread is dry and lightly toasted, about 20 minutes. Remove from the oven and let cool. Increase the oven temperature to 400°F.
In a medium skillet, heat the oil over medium heat until shimmering. Add the onions and celery and cook, stirring frequently, until the vegetables are very soft, about 10 minutes. Stir in the scallions, then remove the skillet from the heat.
In a large bowl, whisk together the broth, eggs, and cream; season with salt and pepper. Add the toasted bagel cubes and sautéed vegetables, stirring until everything is evenly coated.
Transfer the mixture to the prepared baking dish and drizzle with the melted butter. Cover loosely with aluminum foil and bake until a knife inserted in the center comes out warm, about 30 minutes. Remove the foil and continue baking until the top is golden brown and crisp, 15–20 minutes more. Let the stuffing cool slightly before serving.