This holiday stuffing recipe transforms a favorite breakfast food

While grandma might have her tried and true recipe, many people look to start new food traditions around the table. As food costs continue to influence shoppers’ choices, using one ingredient in multiple dishes can be a money saver. This holiday stuffing recipe is one that many people will want to try.

Food Lion appreciates that shoppers are budget conscious. Even though people want their dollar to stretch as far as it can, the reality is that the wallet is not as full as it has been during previous holiday seasons.

One way shoppers have been keeping the food budget in check is by using one food in various ways. Whether it is snacks transformed into craveable appetizers to a favorite breakfast food incorporated into a holiday recipe, the options are many.

Food Lion shared a simple, tasty holiday stuffing recipe that uses English muffins. Since English muffins are a staple at the breakfast table, this concept is an easy way to use one ingredient in many ways.

When thinking about that shopping list, taking advantage of sales or bulk buying can help stretch the food budget. This holiday stuffing recipe utilizes that concept. Instead of that BOGO English muffin going into the freezer, it can go on the table.

Here’s how to make Food Lion’s holiday stuffing recipe, Buttery English Muffin Stuffing.

Ingredients:

• Nonstick Cooking Spray
• 6 English Muffins (cut into 1-inch pieces)
• 6 Tbsp. of Unsalted Butter (divided)
• 1 Medium Yellow Onion (diced small)
• 1 Large Celery Stalk (diced small)
• 1 Large Apple (cored and diced)
• 1/2 Tsp. of Kosher Salt
• 1/4 Tsp. of Black Pepper
• 1 Tsp. of Dried Poultry Seasoning
• 1 Large Egg
• 1 1/4 Cups of Low-Sodium Chicken Stock
• 1/4 Cup of Fresh Parsley (chopped)

Method:

• Preheat the oven to 300°F and lightly coat a 9×9-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 season. 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 slightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until golden-brown on top.

For anyone who is ready to add a new flavor to the holiday table, this holiday stuffing recipe could be the flavorful moment that everyone remembers. Keeping the food budget in check is the gift that keeps on giving.