Ingredients :
- 450 to 500 grams bagels and/ or large bretzels in total weight
- 4 crusty rolls from day before
- 1 good handful of flatleaf parsley
- 1 tbsp dried wild garlic or 1 clove of garlic finely minced
- 1 large white onion
- 1/2 liter full fat milk
- 4 medium sized fresh eggs
- 6 leaves fresh sage or 1/2 teaspoon dried sage (optional , to taste )
- 1/2 crisp apple finely chopped up into small pieces .
- salt and freshly ground black pepper
- 1 pinch ground nutmeg (optional)
- butter for sautéing the onions and herbs and the greasing of the baking tin
- 2 1/2 tbsp plain flour for dusting the baking tin
- 1/2 small crisp apple per person, cored and sliced and a little butter to sauté them slightly in oven or pan
Method :
- Use old bagels/bretzels (remove salt crystals from bretzels, if you bought salted ones) from the day before or leave them out to dry a little the night before. Cut all the breads into small cubes on the day of using them.
- Melt some butter and sauté chopped onions garlic , sage and parsley set aside to cool
- Simmer the milk and pour it over the Bagel chunks, leave to stand for an hour or so
- Mix well together making sure that it a not to dry. It should be similar to normal stuffing mix, add the very finely chopped apple pieces .
- Separate the egg yolk and egg white, add the yolks to the butter herb mix then add this to the Bagel that is soaked. Season with salt and pepper and a hint of nutmeg if you like
- Preheat oven you 175 °C
- Gently whisk the egg whites with a small pinch of salt and lift them under the mix
- You can either butter and dust with flour a medium to large bundt tin or gugelhupfform or use separate smaller serving tins like mini gugelhupf to spread the mix into bake if using a larger form for about 45 to 50 minutes or if using the small separate ones until set and golden brown
- If you want to use a different tin or ovenproof dish to bake your stuffing , you may have to adjust the cooking time, make sure that it cooked evenly through on all sides all the way as you would with a skewer just the same, just like you would with a cake.
- Core and cut an apple in halve so that it can serve two people, slice each half thinly and put into a small dish with a little butter and saute/roast in oven or pan for about 10 minutes or so .. Serve as a side to the stuffing .
- Insert a needle or skewer to test if it comes out clean . If it does the stuffing is cooked . If it does , turn over the tin and serve hot with the apples and the main meal.
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