Follow these steps for perfect results
bagels and/ or large bretzels
cubed
crusty rolls
cubed
flatleaf parsley
chopped
dried wild garlic
white onion
chopped
full fat milk
simmered
fresh eggs
separated
fresh sage
chopped
crisp apple
finely chopped
ground nutmeg
plain flour
for dusting
crisp apple
cored and sliced
butter
for sauteing
Dry out bagels and bretzels (remove salt crystals if salted).
Cut bread into small cubes.
Melt butter and saute onions, garlic, sage, and parsley; cool.
Simmer milk and pour over bagel chunks; let stand for an hour.
Mix well, ensuring the mixture is not too dry; add finely chopped apple pieces.
Separate egg yolks and whites; add yolks to the butter-herb mix, then to the soaked bagels.
Season with salt, pepper, and nutmeg (optional).
Preheat oven to 175°C (350°F).
Gently whisk egg whites with salt and fold into the mix.
Butter and flour a bundt tin or individual tins.
Spread mixture into tin(s) and bake for 45-50 minutes (larger tin) or until golden brown (smaller tins).
Adjust cooking time based on the tin used; ensure even cooking by testing with a skewer.
Core and slice an apple per serving.
Sauté apple slices in butter in the oven or pan for about 10 minutes.
Serve stuffing hot with the sautéed apples.
Expert advice for the best results
Add sausage or bacon for a meatier flavor.
Use different types of apples for varying sweetness and tartness.
Soak the bread overnight for a moister stuffing.
Everything you need to know before you start
20 minutes
Can be prepared a day in advance.
Garnish with fresh herbs and apple slices.
Serve as a side dish with roasted chicken or turkey.
Pair with cranberry sauce.
Serve warm.
Pairs well with the apple and savory flavors.
Discover the story behind this recipe
German-American comfort food
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