Let's be honest - turkey is the worst part about Thanksgiving. If I had access to a time machine, I'd throw some Jamón ibérico and Kobe beef on the Mayflower and call it a day. Carb-laden side dishes are the real reason we go back for thirds and fourths before busting out the Tryptophan Sweat Pants.
Don't be that person who goes viral for sending someone to the hospital while fighting for the last box of Stove Top because you procrastinated your holiday grocery shopping. We're making stuffing aka savory bread pudding from scratch. As you always should.
Everything Bagel Challah Stuffing
6 day-old everything bagels, cut into bite-sized cubes
1 small loaf of challah, also cut into bite-sized cubes
2 Granny Smith apples, peeled, cored and diced
1 small white or yellow onion, diced
2-3 stalks of celery, diced
1 package of fresh poultry seasoning (or 2T fresh thyme, 1T fresh rosemary and 1/2T fresh sage, all finely chopped)
1 stick unsalted butter
1 quart of chicken, turkey or vegetable broth
Everything bagel seasoning to top dish
Preheat oven to 350. (If using fresh challah and bagels, bake in oven at 200 for 5-10 minutes until bread cubes are crispy.)
Melt butter in a large pot over medium heat. Add onions, apples and celery, and sauté for 5 minutes.
Add bread cubes and herbs, and stir. Pour in broth, starting with 2 quarts, and adding additional broth until mixture is mushy.
Spoon stuffing mixture into a greased baking dish and sprinkle with everything bagel seasoning. Cover with aluminum foil and bake for 45 minutes, then uncovered for 15 minutes.
Take out of oven, watch a half of football, and enjoy.
Bone Apple Tea, as the kids say.