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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.
Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 167kcal
Author Toni Dash


  • 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


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.


  • 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.


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