Everything Bagel Stuffing with Sausage & Cranberries

Dish type
Ready in
55 minutes


  • 6 everything bagels
  • 4 tablespoons salted butter
  • 1-1/2 cups diced celery
  • 1 cup diced yellow onion
  • 2 (12-ounce) packages all-natural pork breakfast sausage (optional)
  • 1 box (32 ounces) reduced sodium chicken broth
  • 1 teaspoon ground sage
  • 1 bag (5 ounces) dried cranberries (optional)


Prep Time
25 minutes plus cooling
Cook Time
30 minutes
Ready in
55 minutes
  1. Cut bagels into cubes or chips 1 day before preparing stuffing; store at room temperature in zip-top plastic bag.
  2. Preheat oven to 400°. In large skillet, melt 1 tablespoon butter over medium heat. Add celery and onion; cook 5 minutes or until tender. Transfer vegetables to large bowl; add bagels.
  3. To same skillet, add sausage, if using; cook as label directs. With slotted spoon, transfer sausage to bowl with bagel mixture.
  4. In medium saucepot, heat broth to a simmer over medium-high heat; add sage, cranberries, if using, and remaining 3 tablespoons butter. Simmer broth mixture 5 minutes; pour over bagel mixture and toss to combine.
  5. Spread bagel mixture in 13 x 9-inch baking dish; bake, uncovered, 30 to 40 minutes (depending on how crunchy you like your stuffing). Cool stuffing 10 minutes before serving.