Savory Bagel Stuffing Recipe with Lox and Cream Cheese

Imagine the flavor-packed goodness of a classic bagel with lox and cream cheese transformed into a warm, comforting stuffing. This dish takes all your favorite brunch flavors and turns them into a show-stopping side or main dish. The chewy bagel pieces soak up the savory broth, while ribbons of smoky lox and dollops of creamy cheese add bursts of flavor. The result? A stuffing that’s perfect for your holiday spread or a cozy weekend meal.

I first experimented with this recipe when I had leftover bagels and a fridge full of smoked salmon after an indulgent Sunday brunch. It quickly became a family favorite. There’s something magical about the way the cream cheese melts into the dish, creating a creamy texture that complements the chewy bagel chunks and salty lox. If you love bagels, this recipe will be your new go-to for stuffing. Trust me—this is comfort food with a gourmet twist.

Why You’ll Love This Recipe

• Unique Twist on a Classic: Forget boring bread stuffing—this recipe is a fun, creative take on stuffing that combines bagels, lox, and cream cheese.
• Perfect for Holiday Gatherings: Impress your guests with a dish that’s both nostalgic and gourmet. It’s like brunch and dinner had a baby!
• Easy to Make: Don’t let the fancy ingredients fool you; this recipe comes together quickly and effortlessly.
• Customizable: You can tweak the flavors or add more of your favorite toppings to make it your own.
• Comfort Food at Its Best: Warm, creamy, and savory, this dish is the epitome of cozy indulgence.
• Great for Leftovers: A delicious way to use up stale bagels and leftover lox or cream cheese.

What sets this savory bagel stuffing apart is the balance of flavors. The briny lox, tangy cream cheese, and herby notes from the seasoning come together beautifully. Plus, the texture of the bagels makes it hearty and satisfying, unlike your average stuffing. Whether you serve it alongside roasted chicken or as a standalone dish, it’s guaranteed to be a crowd-pleaser.

What Ingredients You Will Need

This recipe uses simple ingredients that deliver bold flavors and a wonderfully unique texture. Here’s what you’ll need:

• Bagels: About 6 medium-sized bagels, cut into 1-inch cubes. (Day-old bagels work best as they hold their texture.)
• Lox: 6 ounces of smoked salmon, sliced into bite-sized pieces. (I love using cold-smoked salmon for a delicate flavor.)
• Cream Cheese: 8 ounces, softened and cut into small dollops. (Full-fat or reduced-fat both work great!)
• Butter: 4 tablespoons, melted. (Adds richness and helps the bagels crisp up.)
• Chicken or Vegetable Broth: 1 ½ cups. (Helps soften the bagels and infuse them with flavor.)
• Eggs: 2 large, whisked. (Acts as a binder for the stuffing.)
• Yellow Onion: 1 medium, finely diced. (For that classic savory stuffing base.)
• Celery: 2 stalks, diced. (Adds texture and a subtle crunch.)
• Fresh Dill: 2 tablespoons, chopped. (For a bright, herby flavor.)
• Capers: 2 tablespoons, drained. (For a briny pop of flavor.)
• Salt and Pepper: To taste. (Season to your preference.)

Optional additions include a sprinkle of everything bagel seasoning for extra flavor or some chopped fresh chives for garnish. If you’re out of lox, smoked trout or thinly sliced ham can work as substitutes.

Equipment Needed

• Cutting Board: For slicing bagels, dicing veggies, and cutting lox.
• Sharp Knife: A good knife makes prepping the ingredients much easier.
• Mixing Bowls: Use a large one for the stuffing mixture and smaller ones for individual prep.
• Baking Dish: A 9×13-inch dish is perfect for this recipe.
• Whisk: For beating the eggs and evenly incorporating them into the stuffing mixture.
• Aluminum Foil: To cover the dish while baking and prevent over-browning.

If you don’t have a baking dish, a deep oven-safe skillet or casserole dish will do the trick. And don’t worry about fancy knives—any sharp kitchen knife will work for chopping the bagels and veggies.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish with butter or cooking spray.
2. Prepare the bagels: Slice the bagels into 1-inch cubes. If they’re not already stale, you can dry them out by spreading them on a baking sheet and toasting them in the oven for 5-7 minutes.
3. Cook the vegetables: In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and celery and sauté until softened and fragrant, about 5-7 minutes.
4. Combine the ingredients: In a large mixing bowl, toss the toasted bagel cubes with the cooked vegetables, lox pieces, fresh dill, and capers.
5. Prepare the wet mixture: In a separate bowl, whisk together the eggs and chicken or vegetable broth. Pour this mixture over the bagel mixture and toss gently until everything is evenly coated.
6. Add cream cheese: Carefully fold in the small dollops of cream cheese, trying not to overmix—it’s okay if some of the cream cheese pieces remain intact.
7. Assemble the stuffing: Transfer the mixture to the prepared baking dish, spreading it out evenly. Drizzle the remaining 2 tablespoons of melted butter over the top.
8. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 15-20 minutes, or until the top is golden and slightly crispy.
9. Serve: Let the stuffing cool for 5 minutes before serving. Garnish with extra fresh dill or chives if desired.

Cooking Tips & Techniques

To make this savory bagel stuffing recipe a success, keep these tips in mind:

• Choose the Right Bagels: Plain, onion, or everything bagels work best for this recipe. Avoid sweet bagels like cinnamon raisin.
• Get Stale Bagels: Slightly stale bagels are ideal because they’re firmer and hold up better to the liquid. If your bagels are fresh, toast them in the oven to dry them out a bit.
• Don’t Overmix: Be gentle when folding in the cream cheese and lox to avoid breaking them down too much.
• Use Fresh Herbs: Fresh dill makes a big difference in flavor. If you don’t have fresh dill, you can substitute dried dill, but reduce the amount to 1 teaspoon.
• Watch the Baking Time: Covering the dish ensures the stuffing doesn’t dry out, while uncovering it at the end gives it a nice golden crust.

One mistake I made early on was using too much broth, which made the stuffing soggy—so keep an eye on your liquid measurements. And don’t skip the step of sautéing the veggies; it adds a layer of flavor you don’t want to miss.

Variations & Adaptations

Here are some ways to make this savory bagel stuffing recipe your own:

• Gluten-Free: Use gluten-free bagels to make this dish safe for those with gluten sensitivities.
• Vegetarian Option: Skip the lox and use roasted veggies or sautéed mushrooms for a hearty vegetarian stuffing.
• Cheese Swap: Replace cream cheese with goat cheese or Boursin for a tangy twist. Dairy-free cream cheese also works well.
• Seasonal Twist: Add some roasted butternut squash or dried cranberries for a fall-inspired flavor.
• Extra Briny Flavor: Double the capers or add a sprinkle of everything bagel seasoning.

I once tried adding chopped artichoke hearts and a bit of feta cheese—let me tell you, it was a Mediterranean dream! Feel free to experiment with your favorite flavors.

Serving & Storage Suggestions

This savory bagel stuffing is best enjoyed warm, straight out of the oven. Here are some serving ideas and storage tips:

• Serving Temperature: Serve hot as a side dish or main course.
• Pairings: Pair it with roast chicken, turkey, or a simple green salad. For brunch, it goes beautifully with scrambled eggs or a mimosa.
• Refrigerator Storage: Store leftovers in an airtight container for up to 3 days.
• Freezer Storage: Freeze individual portions in a freezer-safe container for up to 2 months.
• Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes or microwave individual portions until heated through.

As the flavors meld together, this dish becomes even better the next day. Just be sure to keep it covered tightly to maintain its moisture.

Nutritional Information & Benefits

Here’s a quick breakdown of the nutritional benefits of this savory bagel stuffing:

• Calories: Approximately 250-300 per serving.
• Protein: Thanks to the lox, cream cheese, and eggs, this dish is a great source of protein.
• Healthy Fats: The salmon and cream cheese provide heart-healthy omega-3s.
• Dietary Considerations: Can be made gluten-free or vegetarian with simple swaps.
• Potential Allergens: Contains dairy, eggs, and fish—be mindful of these if serving guests with allergies.

From its high protein content to heart-healthy fats, this dish is not only delicious but also packed with nutrients. Plus, it’s easy to adjust to fit dietary needs!

Conclusion

If you’re looking for a recipe that’s comforting, creative, and downright delicious, this savory bagel stuffing with lox and cream cheese is a must-try. It’s a testament to the magic that happens when you take familiar flavors and give them a unique twist. Whether you’re serving it for brunch, dinner, or a holiday feast, it’s sure to leave a lasting impression.

What I love most about this recipe is how versatile it is. You can make it your own with a few simple tweaks, and it’s a great way to use up those bagels that are a little too tough for sandwiches. Give it a go, and let me know how you make it your own in the comments below. Don’t forget to share this recipe with friends and family—it’s too good to keep to yourself!

Happy cooking, and enjoy every bite!

FAQs

Can I use fresh bagels instead of stale ones?

Yes, but it’s best to toast them first to dry them out slightly. This helps them absorb the liquid without becoming mushy.

What’s the best type of lox to use?

Cold-smoked salmon is ideal for its delicate, smoky flavor. You can also use hot-smoked salmon for a heartier texture.

Can I make this recipe ahead of time?

Absolutely! Assemble the stuffing and refrigerate it overnight. Bake it the next day for fresh, warm stuffing.

What can I use instead of cream cheese?

Try goat cheese, Boursin, or even mascarpone for a creamy, tangy alternative.

How do I prevent the stuffing from drying out?

Cover the dish with foil during the first part of baking, and use the recommended amount of broth for moist, flavorful stuffing.

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