English Muffin Stuffing
8 servings

Our English muffin stuffing is loaded with the toasty, craggy texture and tangy flavor we love from this breakfast bread.

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

In a small skillet, heat butter over medium heat. Add onion and celery; cook and stir until tender.

Transfer to a large bowl. Add cooked sausage, cheese, cranberries, sage, parsley, thyme, rosemary and pepper. Tear toasted English muffins into small pieces. Add to bowl; toss.I

In a small bowl, whisk together chicken stock and egg. Pour over stuffing mixture until well mixed and coated.

Spoon into a greased 11x7-in. baking dish. Sprinkle with pine nuts. Bake, covered, at 350° for 35 minutes. Uncover; bake 15-20 minutes longer or until golden brown and heated through.


Nutrition Facts
1 serving: 372 calories, 24g fat (12g saturated fat), 82mg cholesterol, 588mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 13g protein.

Exchanging toasted English muffins for bread gives this dressing a great chewy texture, while the pine nuts add some crunch. An abundance of fresh herbs brings the umami element, and the Swiss cheese is a fun surprise that makes the dressing a bit unique.