Sides · No. 43
English Muffin Stuffing
Our English muffin stuffing is loaded with the toasty, craggy texture and tangy flavor we love from this breakfast bread.
Serves 8Total time 1 hr 10 min372 calories per servingAmericanSide
Ingredients
- 1/2 cup butter
- 1 medium onion, finely chopped
- 2 celery ribs, finely chopped
- 1/2 pound bulk pork sausage, cooked and drained
- 1 cup shredded Swiss cheese
- 1/4 cup dried cranberries
- 1/4 cup fresh sage, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 1/8 teaspoon coarsely ground pepper
- 6 English muffins, split and toasted
- 1-1/2 cups chicken stock
- 1 large egg, room temperature
- 1 tablespoon pine nuts
Method
- Preheat the oven to 350°F. In a small skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook and stir until the vegetables are tender. Transfer them to a large bowl, then add the cooked sausage, shredded Swiss cheese, cranberries, sage, parsley, thyme, rosemary and pepper, and stir to combine.
- Tear up the toasted English muffins into small pieces. Add them to the bowl and toss to combine.
- In a small bowl, whisk together the chicken stock and egg until they're completely combined. Pour the mixture all over the stuffing mixture until everything is well mixed and coated.
- Spoon the stuffing into a greased 11x7-inch baking dish. Sprinkle the top with the pine nuts. Bake the stuffing, covered with foil, for 35 minutes. Remove the foil and continue baking the stuffing until it’s golden brown and completely heated through, 15 to 20 minutes longer.
Notes
- Times from the recipe page: prep 25 min, cook 45 min, total 70 min.
- 372 calories per serving, from the recipe page (yield as listed: 8 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Val Goodrich. Saved for personal use.