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1
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.
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2
Cut all the breads into small cubes on the day of using them.
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3
Melt some butter and saute chopped onions garlic , sage and parsley set aside to cool
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4
Simmer the milk and pour it over the Bagel chunks, leave to stand for an hour or so
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5
Mix well together making sure that it a not to dry.
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6
It should be similar to normal stuffing mix, add the very finely chopped apple pieces .
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7
Separate the egg yolk and egg white, add the yolks to the butter herb mix then add this to the Bagel that is soaked.
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8
Season with salt and pepper and a hint of nutmeg if you like
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9
Preheat oven you 175 C
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10
Gently whisk the egg whites with a small pinch of salt and lift them under the mix
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11
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
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12
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.
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13
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 ..
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14
Serve as a side to the stuffing .
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15
Insert a needle or skewer to test if it comes out clean .
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16
If it does the stuffing is cooked .
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17
If it does , turn over the tin and serve hot with the apples and the main meal.
