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    Home » Side Dishes » Gluten-Free English Muffin Sausage Dressing

    LAST UPDATED: July 20, 2018 • FIRST PUBLISHED: November 2, 2017 By Toni Dash 34 Comments

    Gluten-Free English Muffin Sausage Dressing

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Time to change up your dressing game with Gluten-Free English Muffin Sausage Dressing! Familiar fabulous flavors of sage, seasoned pork sausage, thyme, onions, celery and dried cranberries for a sweet bite. No reason to wait until Thanksgiving or Christmas; this stuffing is at home with any roasted meats any day!

    White porcelain baking dish of Gluten-Free English Muffin Sausage Dressing with orange kitchen towel and fresh herb

    This post is sponsored as part of Boulder Locavore’s ongoing partnership with Udi’s Gluten Free. All opinions are my own.

    I had a realization recently: I only make dressing/stuffing for Thanksgiving and Christmas. Why the heck is that?! My family loves ‘stuffing’ but somehow it has been assigned to holiday dining only. Time to change that! Gluten-Free English Muffin Sausage Dressing is a tasty compliment to any cool weather meal.

    Let’s talk terminology. ‘Stuffing’ is what most people call what is technically ‘dressing’. The difference between the two is that stuffing is cooked inside a turkey and dressing is cooked outside of the bird. They generally have the same ingredients but the term stuffing is often the common name for either stuffing or dressing.

    A large serving scoop of Gluten-Free English Muffin Sausage Dressing

    Since stuffing is cooked inside a raw turkey it needs to reach 165 degrees for food safety. This can be tricky both to achieve and to measure since it’s inside the turkey. All of this makes dressing a great option. All the delicious ingredients can be prepared easily on the stovetop or in the oven without worries about food safety.

    Udis Gluten Free English Muffin

    Our current favorite dressing is Gluten-Free English Muffin Sausage Dressing. Seasoned pork breakfast sausage is mixed with delicious whole grain Udi’s English Muffin cubes, onion, celery, fresh thyme, sage and dried cranberries for a heady seasonal side dish with homey flavors of the holidays (but why wait?).

    English Muffin Sausage Dressing in a white baking pan

    If you’ve made dressing you’ll know the bread, or in this case English muffin cubes, need to be dried out before making the dressing. Dry bread holds its shape while cooking and is absorbent so soaks up the great flavors. I recommend oven-drying gluten-free bread or English muffins over allowing them to become stale as a means of drying them out. It will taste better and retain a nicer texture.

    How to Make Gluten-Free English Muffin Sausage Dressing:

    White porcelain baking dish of Gluten-Free English Muffin Sausage Dressing with orange kitchen towel and fresh herb

    Gluten-Free English Muffin Sausage Dressing

    This delicious dressing uses gluten-free English muffins instead of traditional bread for a fun twist. Familiar flavors of sage, thyme, pork sausage make this a cozy side dish for any roasted meats in addition to Thanksgiving and Christmas meals. Dried cranberries add a pop of sweet and tart to the warm savory flavors.
    5 from 11 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 12
    Calories: 167kcal
    Author: Toni Dash
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    Ingredients

    • 2 packages Udi's Gluten Free Whole Grain English Muffins cut into ¾ inch cubes (16 cubes per muffin)
    • 4 tablespoons Unsalted Butter plus additional butter to grease the baking pan
    • 1 1/2 cups chopped Yellow Onion
    • 1 cup chopped Celery
    • 2 tablespoons chopped fresh Sage
    • 1 tablespoon chopped fresh Thyme Leaves
    • 1 pound bulk Seasoned Pork Breakfast Sausage
    • 1 cup Dried Cranberries
    • 1 cup Low Sodium Chicken Stock

    Instructions

    To Dry English Muffin Cubes:

    • Heat oven to 250 degrees. Put English muffin cubes in a single layer on 1-2 large rimmed baking sheets and bake for 20 – 30 minutes, allowing English muffins to become slightly dry to the touch on the outside (do not allow them to brown). Remove and allow to fully cool  (note: they will continue to dry out as they cool). Increase the oven temperature to 350 degrees.
      English Muffin cubes on a vintage baking sheet for Gluten-Free English Muffin Sausage Dressing - BoulderLocavore.com

    To make Dressing:

    • While the bread is cooling, in a large skillet melt the butter and sauté the onions, celery, sage and thyme until the onions are softened and translucent (7-10 minutes). Add English muffin cubes and toss to combine; turn out into a buttered 13-inch by 9-inch baking pan.
    • Add the breakfast sausage to the same skillet and brown, breaking up the sausage into small pieces while cooking; about 5 minutes. Remove from skillet with a slotted spoon or spatula and add into the dressing in the baking dish along with the cranberries; fold into the dressing.  
    • Drizzle with chicken stock and turn the dressing in the pan with a large spoon or spatula to coat. Bake for 30 minutes until thetop is golden brown.  Allow to sit for 5 minutes and serve warm.

    Notes

    • The recipe prep time includes drying of the English muffin cubes and cooling time. 
    • The drying step may be done the day prior to making the dressing.  If doing so, once the cubes have fully cooled, place them in a sealed plastic bag overnight until making the dressing.

    Nutrition

    Calories: 167kcal | Carbohydrates: 11g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 256mg | Potassium: 165mg | Fiber: 1g | Sugar: 7g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 0.8mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Georgeanna Shepherd says

      November 07, 2017 at 9:03 am

      5 stars
      Can’t wait to try this. Great for my granddaughter, she does gluten free. I guess you can make it with regular English muffin,also.

      Reply
    2. Colleen Cayes says

      November 06, 2017 at 9:13 pm

      5 stars
      I love your ideas of “liberating” stuffing from holidays only and making a dressing which doesn’t require a turkey in which to stuff it! This is nutritious and delicious and I’m going to prepare it! I am having great success cooking your recipes for friends and then sharing the link to Boulder Locavore. Here is yet another way I can expand my friends’ horizons, thank you.

      Reply
      • Toni Dash says

        November 06, 2017 at 9:32 pm

        xoxoxxoxooox!

        Reply
    3. Kiwi says

      November 05, 2017 at 11:37 pm

      I love a good dressing. I cant wait for Thanksgiving so I can get some!

      Reply
    4. Susie P says

      November 04, 2017 at 7:22 pm

      5 stars
      Hello.

      I have an aunt and she’s in a certain medical condition that requires her to have a gluten free diet. What saddens her the most, is that there are so few recipes that offer gluten free dish. I think I found the right blog for her.

      Reply
      • Toni Dash says

        November 06, 2017 at 7:38 am

        Send her our way Susie! All the recipes on BoulderLocavore.com are gluten-free and we totally understand the loss of favorite foods or feeling excluded when not being able to enjoy them when others can!

        Reply
    5. Carol Cassara says

      November 02, 2017 at 10:53 pm

      I’ve never tried that bread before. I appreciate that it’s gluten free. I don’t have issues with gluten but I prefer it a lot these days. I’m definitely going to give this recipe a try! You’re right about it not being just for Thanksgiving.

      Reply
      • Toni Dash says

        November 03, 2017 at 5:59 am

        Udis Gluten Free makes a whole line of gluten-free products and these English Muffins are a newer addition. Their products are a staple in my kitchen!

        Reply
    6. Shannon Gurnee says

      November 02, 2017 at 10:44 pm

      I’ve never heard of this brand of English Muffins before, but this looks and sounds like a delicious recipe! I would love to try this out sometime.

      Reply
    7. AnnMarie John says

      November 02, 2017 at 10:44 pm

      I’ve never used gluten free bread for stuffing before, that would be an interesting change. Thanks for sharing how you dried it out. I’m sure this tastes wonderful.

      Reply
    8. Annemarie LeBlanc says

      November 02, 2017 at 10:22 pm

      5 stars
      Haven’t made this for the longest time. I will save this recipe and make it this weekend. My family is going to enjoy this for sure.

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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