- 10 minutes
- 60 Minutes
There’s nothing quite like enjoying a bite of stuffing with your turkey dinner. With this holiday side dish recipe, you’ll be making a stuffing with all of the classic flavors, but with one unique ingredient that really makes it stand out – English muffins. That’s right! This breakfast bread is a surprisingly perfect swap for the traditional stuffing mix ingredient. And here’s a tip: instead of using poultry seasoning, feel free to substitute ½ teaspoon each of dried thyme, dried sage and dried rosemary.
- Preheat the oven to 300°F and lightly coat a 9x9-inch baking dish with nonstick cooking spray. Spread the English muffins onto a separate rimmed baking sheet and bake for 20 to 25 minutes, or until dried out.
- Melt 4 Tbsp. of the butter in a large skillet over medium-low heat. Add the onion, celery, apple, kosher salt, black pepper and poultry seasoning. Sauté, stirring occasionally until the vegetables have softened, about 8 to 10 minutes. Remove from the heat and let cool slightly.
- In a large bowl, whisk together the egg and chicken broth. Add the toasted English muffin pieces, vegetable mixture and the chopped parsley. Stir gently until combined. Increase the oven temperature to 350°F.
- Transfer the stuffing mixture to the prepared baking dish. Dot the top with the remaining 2 Tbsp. of butter. Cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until golden-brown on top.