Interested in shaking up your holiday bird stuffing routine? While most focus on regular bread cubes or cornbread, think about the other great bread-y creations you love.
Why not sub in pretzel rolls, or cubed bagels? Or, cook the stuffing in a different pan, like a bundt ring or muffin tin! That way there’ll be plenty of crusty edges for everyone to enjoy.
Ingredients
- 6 English muffins, cut into 1-inch cubes
- 6 Tbsp European-style unsalted butter
- 2 cups smoked meat or cooked sausage, diced
- 2 stalks celery, diced small
- 1 medium sweet onion, diced small
- 4 cloves garlic, minced/pressed
- 1 apple, peeled/diced small
- ½ Tbsp fresh sage, chopped
- ½ Tbsp fresh thyme, chopped
- ½ Tbsp fresh rosemary, chopped
- 1 Tbsp Everything Bagel seasoning
- 2 eggs, beaten – divided
- 1 cup chicken or veg stock, plus a little more as needed
- Salt/pepper to taste
- Olive oil to grease baking dish and muffin tin
Directions
- Preheat oven to 325°.
- Melt butter in a sauté pan. Toss English muffin pieces with butter in a large bowl.
- Pan fry English muffin cubes in batches over high heat until golden. Remove from pan.
- Sauté onion for a few minutes until translucent. Add in garlic, sauté 1 minute more. Add in celery and cook until it’s still firm but no longer crunchy. Remove from pan.
- Add English muffin cubes, cooked veggies, apple, meat, Everything Bagel seasoning and herbs to a large bowl and mix/fold everything together.
- Whisk together 1 egg and 1 cup stock, adding to mixture in the bowl. Add a little more stock as needed – bread should be well-hydrated but not mushy.
- Grease a baking dish with olive oil and add mixture, evening out the surface. Bake in preheated oven 35-45 minutes until top is golden brown. Remove from oven and allow to cool.
- Cooking Muffins: Preheat oven to 450°. Grease muffin tin with olive oil. Scoop stuffing into a mixing bowl and mix in remaining egg. Scoop stuffing into muffin tin.
- Reduce heat to 425°. Bake 15 minutes and serve warm. Can be refrigerated and reheated.