Ingredients
4 tbsp. extra-virgin olive oil, divided
2 red onions, thinly sliced
4 celery stalks, finely chopped
kosher salt
Freshly ground black pepper
2 tbsp. red wine vinegar
10 c. cubed everything bagels (about 6 large bagels), dried overnight
1/4 c. chopped chives, plus more for serving
1 tbsp. freshly chopped sage
2 large eggs
1/2 c. sour cream
3 c. low-sodium vegetable broth, divided
4 tbsp. butter, cut into 1/2" pieces
1/2 c. vegetable oil
5 cloves garlic, thinly sliced
1 large shallot, thinly sliced
2 tsp. poppy seeds
2 tsp. Toasted sesame seeds
Preparation
Step 1Preheat oven to 350°. Lightly oil a 3-quart baking dish and set aside.Step 2In a large skillet over medium-high heat, heat 2 tablespoons oil. Add onions and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, 6 to 8 minutes. Add vinegar and cook, scraping up any brown bits, until evaporated, about 1 minute. Step 3Transfer vegetables to a large bowl, then add bagel pieces, chives, and sage and toss to combine.Step 4In a separate medium bowl, whisk together eggs, sour cream, and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth ¼ cup at a time until bagel pieces seem hydrated (you might not use it all).Step 5Transfer mixture to prepared baking dish and dot top with butter. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425° and continue baking until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.Step 6Meanwhile, in a small skillet over medium heat, heat vegetable oil. Add garlic and cook until golden brown, 2 to 3 minutes. Transfer to paper towels using a slotted spoon. Add shallot to oil and cook until golden, 4 to 6 minutes. Transfer to paper towels using a slotted spoon. Let garlic and shallot cool slightly, then add to a small bowl with poppy seeds and sesame seeds.Step 7Serve stuffing sprinkled with poppy seed mixture and garnish with chives.
