Smoked Salmon Stuffing
Ingredients:
8oz Alaska Smokehouse Smoked Salmon, skin removed and flaked
8 Bagels, cut into 1-inch cubes and dried in the oven while preheating
2 yellow onions, chopped fine
4 celery stalks, chopped fine
8 cloves garlic, finely minced
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
3 large eggs, beaten
4 tablespoons butter, melted
3 tablespoons olive oil
1/2 cup sour cream
3 cups vegetable stock (can sub chicken stock if needed)
2 tablespoons white wine (can sub vinegar if needed)
1/2 tablespoon ground sage
Salt and Pepper to Taste
Procedure:
Preheat oven to 375. While preheating, dry out the bagel pieces on an ungreased sheet pan in the oven.
Remove bagel pieces when oven reaches 250.
Grease a 4-quart baking dish with olive oil or a butter wrapper. Set aside the dish for later.
In a large skillet, heat the 3 tablespoons of olive oil over medium heat until shimmering.
Add onions and celery and sauté until tender, about 5 or 6 minutes. Stir often.
Add garlic and cook for another 1-2 minutes. Keep stirring.
Add a pinch of salt and pepper.
Add wine to deglaze the pan, scraping any of the brown bits on the pan, until the alcohol has cooked off, about 1 minute or so.
Add cooked vegetables to a large bowl, then add bagel pieces, green onions, and sage powder. Stir and toss to combine.
In a separate bowl, whisk together eggs, sour cream, and 2 cups of the stock. Pour over the bread mixture and toss until the mixture is evenly coating the bagel pieces and vegetables. Add more stock, a splash at a time (1/4 cup or so) if you need more moisture, until bagels appear softened.
Add in flaked smoked salmon and toss to combine.
Move stuffing mixture to greased baking dish. Spread in an even layer.
Brush top of stuffing with 4 tablespoons melted butter.
Cover the dish with foil and bake for 25-30 minutes. Check by inserting a knife into the stuffing. If it comes out clean and warm to the touch, you can remove the foil and move to the next step.
Once the stuffing is set, remove foil and increase temperature to 425. Continue baking until top is a deep golden color, about 10 minutes.
Remove from oven and let rest 10 more minutes.
Garnish with remaining chopped parsley.
Substitutions:
Chicken stock can be subbed in for vegetable stock.
Chives can be subbed in for green onions.
You can use everything bagels for a fun flavor change. We'd recommend swapping yellow onions for red onions as well as adding in a light sprinkle of everything bagel seasoning over the top of the stuffing as it rests.
