This pomegranate and walnut everything bagel stuffing transforms your holiday table with sweet-tart pomegranate jewels and toasted walnuts nestled in seasoned everything bagel cubes. I’ve been making this pomegranate and walnut everything bagel stuffing for three years now, and it’s become the dish everyone fights over at Thanksgiving.
SERVES: 4 | PREP: 25 MIN | COOK: 45 MIN | TOTAL: 70 MIN
Ingredients
Bagel Base
| Ingredient | Amount |
|---|---|
| Everything bagels (day-old preferred) | 6 bagels |
| Unsalted butter, melted | 6 tablespoons |
| Olive oil | 2 tablespoons |
Aromatics & Vegetables
| Ingredient | Amount |
|---|---|
| Yellow onion, diced | 1 large |
| Celery stalks, diced | 3 stalks |
| Garlic cloves, minced | 4 cloves |
| Fresh sage, chopped | 2 tablespoons |
| Fresh thyme leaves | 1 tablespoon |
Liquid & Binding
| Ingredient | Amount |
|---|---|
| Chicken or vegetable broth | 2½ cups |
| Large eggs, beaten | 2 eggs |
| Heavy cream | ½ cup |
Feature Ingredients
| Ingredient | Amount |
|---|---|
| Pomegranate arils | 1 cup |
| Walnut halves, toasted and chopped | 1 cup |
| Dried cranberries | ½ cup |
Seasonings
| Ingredient | Amount |
|---|---|
| Kosher salt | 1 teaspoon |
| Black pepper, freshly ground | ½ teaspoon |
| Smoked paprika | ½ teaspoon |
Step-by-Step Instructions
Phase 1: Preparing the Bagel Base (15 minutes)
Step 1: Preheat your oven to 300°F and line two baking sheets with parchment paper. This lower temperature dries the bagels without browning them too much.
Step 2: Cut each everything bagel into 1-inch cubes using a serrated knife. You should get about 10-12 cups of cubed bagels. The everything bagel seasoning adds a savory depth you won’t get from regular bread.
Step 3: Spread the bagel cubes in a single layer across both baking sheets. Don’t overlap them or they won’t dry evenly.
Step 4: Toast the bagel cubes for 15-20 minutes, stirring halfway through, until they’re dry and slightly crispy on the edges. They should feel firm when you squeeze them gently. Transfer to a large mixing bowl and increase oven temperature to 350°F.
Phase 2: Building the Aromatics (12 minutes)
Step 5: Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, you’re ready to cook.
Step 6: Add the diced onion and celery to the skillet. Cook for 6-8 minutes, stirring occasionally, until the onion turns translucent and the celery softens. You’ll smell the sweetness developing.
Step 7: Stir in the minced garlic, chopped sage, and thyme leaves. Cook for 1-2 minutes until fragrant. Don’t let the garlic brown or it turns bitter.
Step 8: Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika. The paprika adds a subtle smokiness that complements the pomegranate beautifully. Remove from heat.
Phase 3: Combining & Binding (8 minutes)
Step 9: Pour the sautéed vegetable mixture over the toasted bagel cubes in your mixing bowl. Use a wooden spoon to toss everything together gently.
Step 10: Add 1 cup toasted walnuts (chop them into large pieces, not too fine) and ½ cup dried cranberries. Mix well so the fruits and nuts distribute evenly throughout.
Step 11: In a separate bowl, whisk together 2½ cups broth, 2 beaten eggs, and ½ cup heavy cream. The eggs help bind everything while the cream adds richness.
Step 12: Pour the liquid mixture over the bagel mixture gradually, tossing with a large spoon as you go. The bagel cubes should be moist but not soggy. Let this sit for 3-5 minutes so the bagels absorb the liquid.
Step 13: Gently fold in ¾ cup pomegranate arils, reserving ¼ cup for garnish. Add them last so they don’t break and bleed too much color into the stuffing.
Phase 4: Baking to Perfection (45 minutes)
Step 14: Butter a 9×13-inch baking dish generously with 2 tablespoons melted butter. This prevents sticking and adds flavor to the edges.
Step 15: Transfer the pomegranate and walnut everything bagel stuffing mixture to the prepared dish, spreading it evenly. Drizzle the remaining 4 tablespoons melted butter over the top.
Step 16: Cover the dish tightly with aluminum foil. Bake for 25 minutes at 350°F. The foil keeps moisture in during the first part of baking.
Step 17: Remove the foil and bake for an additional 20-25 minutes until the top turns golden brown and crispy. You want crunchy bits on top and moist stuffing underneath.
Step 18: Let the stuffing rest for 5 minutes before serving. Scatter the reserved ¼ cup pomegranate arils over the top for a pop of color and fresh tartness.
Chef’s Notes
Bagel Selection Matters: Day-old everything bagels work best for this pomegranate and walnut everything bagel stuffing because they’re already partially dried. Fresh bagels will make your stuffing too dense.
Toast Your Walnuts: I toast walnuts in a dry skillet for 3-4 minutes before adding them. This brings out their natural oils and eliminates any bitterness.
Moisture Control: If your stuffing seems dry before baking, add broth ¼ cup at a time. If it’s too wet, spread the mixture on baking sheets for 5 minutes to dry slightly.
Make-Ahead Advantage: Assemble this stuffing completely the night before, cover, and refrigerate. Add 10 minutes to the covered baking time since it starts cold.
Nutrition Information (Per Serving)
Calories: 520 | Protein: 16g | Carbohydrates: 58g | Fat: 26g | Fiber: 6g | Sugar: 18g | Sodium: 680mg
Creative Variations
Maple Pecan Twist: Replace walnuts with toasted pecans and drizzle ¼ cup maple syrup into the liquid mixture. The sweetness pairs beautifully with pomegranate’s tartness.
Mushroom Lover’s Version: Sauté 2 cups sliced wild mushrooms with the onions and celery. For more mushroom inspiration, try my miso buttery wild mushroom brioche which showcases similar earthy flavors.
Apple Pomegranate Combination: Add 1 cup diced Granny Smith apples along with the pomegranate arils for extra texture and a sweet-tart contrast.
Italian Everything Variation: Swap everything bagels for my black garlic and sage onion ciabatta cubed, and add ½ cup grated Parmesan cheese for a savory Italian twist.
Storage & Reheating
Refrigerator Storage: Store leftover pomegranate and walnut everything bagel stuffing in an airtight container for up to 4 days. The flavors actually deepen after a day.
Freezing Instructions: Freeze unbaked stuffing in the baking dish, wrapped tightly with plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator before baking. Add 5-10 minutes to the baking time.
Reheating Method: Cover with foil and reheat at 325°F for 20-25 minutes until warmed through. Remove foil for the last 5 minutes to crisp the top. Add a splash of broth if it seems dry.
Individual Portions: Reheat single servings in the microwave for 1-2 minutes at 70% power, covered with a damp paper towel to prevent drying.
Troubleshooting Guide
Problem: Stuffing is too dry and crumbly Solution: Your liquid ratio was too low or you overbaked it. Next time, add broth ¼ cup at a time until the bagel cubes are moist when squeezed. Cover with foil if the top browns before the inside is done.
Problem: Stuffing is mushy and wet Solution: You used too much liquid or your bagels weren’t dry enough. Spread the mixture on a baking sheet and bake uncovered at 300°F for 10 minutes to dry it out before proceeding.
Problem: Pomegranate arils turned everything pink Solution: You stirred too vigorously or added them too early. Fold pomegranate arils in gently at the very end, and save some for garnish to add fresh pops of color.
Problem: Walnuts taste bitter Solution: Old or rancid walnuts ruin any dish. Always taste walnuts before using them, and toast fresh ones to eliminate any bitterness. Store walnuts in the freezer to keep them fresh.
Problem: The top burned before the inside cooked Solution: Your oven temperature was too high or you skipped the foil-covered phase. Always start covered at 350°F, then uncover for browning. Tent with foil if the top browns too quickly.
Equipment Essentials
- Large serrated knife for cutting bagels into even cubes
- Two large baking sheets for toasting bagel pieces
- 12-inch skillet for sautéing vegetables and aromatics
- Large mixing bowl (at least 6-quart capacity)
- 9×13-inch baking dish for assembling and baking
- Wooden spoon for gentle tossing without breaking ingredients
- Whisk for combining the egg and broth mixture
- Aluminum foil for covering during the first bake
- Small bowl for beating eggs and mixing liquids
Shopping List
Bakery Section
- Everything bagels (6)
Produce Section
- Yellow onion (1 large)
- Celery (1 bunch)
- Fresh sage (1 package)
- Fresh thyme (1 package)
- Pomegranate (2 large, for arils)
- Garlic (1 bulb)
Dairy Section
- Unsalted butter (1 stick)
- Heavy cream (1 pint)
- Large eggs (1 dozen)
Pantry & Dry Goods
- Chicken or vegetable broth (32 oz container)
- Walnut halves (8 oz package)
- Dried cranberries (6 oz package)
- Olive oil
- Kosher salt
- Black pepper
- Smoked paprika
Success Secrets
1. Day-Old Bagels Are Your Friend: Fresh bagels create dense, gummy stuffing. Buy bagels the day before or toast fresh ones longer at 300°F for 25-30 minutes until completely dried.
2. Temperature Layering Works Magic: Starting with a covered bake at 350°F cooks the inside perfectly, while uncovering creates that crispy golden top everyone loves. Don’t skip either step.
3. Pomegranate Timing Is Everything: Add most arils just before baking and save some for garnish. This gives you both cooked pomegranate’s sweetness and fresh pomegranate’s tartness in every bite.
4. The Squeeze Test Never Lies: Before baking, grab a handful of the mixed stuffing and squeeze it. It should hold together when pressed but fall apart when you open your hand. That’s the perfect moisture level.
5. Rest Before Serving: Those 5 minutes of resting time aren’t optional. The stuffing sets up, making it easier to serve in neat portions instead of a soupy mess. The flavors also settle and meld together during this time.
This pomegranate and walnut everything bagel stuffing brings something completely different to your holiday table. The combination of savory everything bagel seasoning, sweet-tart pomegranate jewels, and crunchy toasted walnuts creates layers of flavor you won’t find in traditional stuffing recipes. I make this for Thanksgiving every year, and it’s always the first dish to disappear.
