Pumpkin Bagels as the base of stuffing? oh yah! This year is where we elevate everyday comfort sides with wholesome, feel-good ingredients. This vibrant side dish brings in autumn flavor with a chewy pumpkin bagel base, crunchy pepitas, a hint of warm cinnamon, tangy dried cranberries, and fresh herbs cooked with crisp celery. Stuffing is a staple of the holiday table, so why not give it an upgrade? Using pumpkin bagels gives you a much more satisfying, hearty texture than regular old white bread—old bread, get it, haha! This recipe is simple, fun to make, and adds a delicious seasonal twist to the classic.
Ingredients
Pumpkin bagels (day-old works best; Einstein Bros. Bagels, Burgers, or Even Homemade)
Smart Balance butter (or your favorite oil-based butter)
Celery
Fresh thyme
Fresh sage
Egg white
Onion powder
Ground cinnamon
Sea salt
Ground black pepper
Pumpkin seeds (pepitas)
Dried cranberries (optional)
Chicken broth (or vegetable broth)
How to Make this Pumpkin Bagel Stuffing
Step #1 - Preheat your oven to 350°F (176°C) and lightly grease a 9x13-inch baking dish. Set aside.
Step #2 - In a large pan, melt the butter over medium heat. Add the chopped celery, fresh thyme, and fresh sage. Cook until translucent and tender, stirring frequently, about 10 to 15 minutes.
Step #3 - While the celery is cooking, cut all your pumpkin bagels into 1-inch cubes using a sharp knife. I like to cut the bagels in half like I'm making a sandwich, slice into strips, and then cut the other way to yield the perfect bite-sized cubes.
Step #4 - Toss the stuffing: Remove the herb and celery pan from the heat, then add the cubed bagels, pumpkin seeds, beaten egg white, onion powder, ground cinnamon, sea salt, and black pepper directly into the pan. Slowly pour in the chicken broth and gently stir to combine.
Step #5 - Transfer the bagel stuffing into your greased baking dish, cover tightly with foil, and bake for 35 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the top turns a gorgeous golden brown. Remove from the oven and serve right away—enjoy!
Helpful Recipe Pro Tips
The magic binder: The egg white in this recipe is a fantastic binder to make this a cohesive stuffing. Beat it lightly beforehand so it stays light and fluffy, working as a structural binder rather than just adding extra wetness to the bagels.
Blooming the herbs: Make sure to cook the fresh herbs right along with the celery. This allows them to bloom in the warm butter, unlocking their essential oils for a much deeper, fragrant punch of flavor.
Fresh onion swap: If you prefer, you can substitute fresh onion for the onion powder. Just dice it up and cook it right along with the celery instead of adding it at the end.
Don't skip the cranberries: While dried cranberries are listed as optional, I truly recommend them. They add a pop of natural sweetness and tangy brightness that balances the warm, sweet-leaning spices of the pumpkin bagels.
Health Benefits in Every Bite
Nutrient-rich pumpkin seeds (pepitas): Packed with magnesium, heart-healthy fats, plant-based iron, and zinc to support immune health and sustained energy.
Antioxidant-rich cranberries: Loaded with polyphenols and Vitamin C, which help combat oxidative stress and support cellular health.
Added fiber with pumpkin bagels: Choosing pumpkin bagels over plain white bread provides a slower-digesting carbohydrate source that keeps you full longer and supports steady blood sugar levels.
Nourishing chicken broth: Provides a gentle source of hydration, amino acids, and minerals like sodium to help maintain electrolyte balance.
Mindful fats and healing spices: Utilizing smart butter alternatives alongside anti-inflammatory spices like fresh sage, thyme, and cinnamon adds deep flavor without heavy, sluggish fats, while delivering natural antioxidants. Smart, right?!
Pumpkin Bagel Stuffing
This vibrant side dish brings in autumn flavor with a chewy pumpkin bagel base, crunchy pepitas, a hint of warm cinnamon, tangy dried cranberries, and fresh herbs cooked with crisp celery. Stuffing is a staple of the holiday table, so why not give it an upgrade? Using pumpkin bagels gives you a much more satisfying, hearty texture than regular old white bread—old bread, get it, haha! This recipe is simple, fun to make, and adds a delicious seasonal twist to the classic.
Ingredients
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish. Set aside.
- In a large pan, melt the butter over medium heat. Add the chopped celery, fresh thyme, and fresh sage. Cook until translucent and tender, stirring frequently, about 10 to 15 minutes.
- While the celery is cooking, cut all your pumpkin bagels into 1-inch cubes using a sharp knife. I like to cut the bagels in half like I'm making a sandwich, slice into strips, and then cut the other way to yield the perfect bite-sized cubes.
- Toss the stuffing: Remove the herb and celery pan from the heat, then add the cubed bagels, pumpkin seeds, beaten egg white, onion powder, ground cinnamon, sea salt, and black pepper directly into the pan. Slowly pour in the chicken broth and gently stir to combine.
- Transfer the bagel stuffing into your greased baking dish, cover tightly with foil, and bake for 35 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the top turns a gorgeous golden brown. Remove from the oven and serve right away—enjoy!
Notes
- The magic binder: The egg white in this recipe is a fantastic binder to make this a cohesive stuffing. Beat it lightly beforehand so it stays light and fluffy, working as a structural binder rather than just adding extra wetness to the bread.
- Blooming the herbs: Make sure to cook the fresh herbs right along with the celery. This allows them to bloom in the warm butter, unlocking their essential oils for a much deeper, fragrant punch of flavor.
- Fresh onion swap: If you prefer, you can substitute fresh onion for the onion powder. Just dice it up and cook it right along with the celery instead of adding it at the end.
- Don't skip the cranberries: While dried cranberries are listed as optional, I truly recommend them. They add a pop of natural sweetness and tangy brightness that balances the warm, sweet-leaning spices of the pumpkin bagels.
Nutrition Facts
Calories
389Fat
16 gSat. Fat
8 gCarbs
51 gFiber
3 gNet carbs
48 gSugar
6 gProtein
11 gSodium
766 mgCholesterol
31 mg*Nutritional values and percentages are estimates based on a standard 2,000-calorie daily diet. Your daily values may be higher or lower depending on your individual calorie needs and activity levels.
