[RECIPE + PAIRING] English Muffin Stuffing

Why is stuffing so often the star of the Thanksgiving table? Is it because it feels like a soft, warm hug? Probably! I've got a crazy delicious recipe that I like to whip out for holiday meals, courtesy of my buddy Chef Corey Meier (Create Catering). It's so good it went a tad viral when we debuted it on The Jason Show! Check it out below and don't forget the wine pairing!

Created by Corey Meier
*Pair to Domaine des Chers Cru Beaujolais ‘Saint-Amour’ Gamay| Beaujolais, France

• 6 Store bought or fresh English muffins (cut into cubes)
• 6 Tbsp European-style sweet cream, unsalted butter
• 2 Cups of duck confit (or smoked duck, smoked chicken, roasted/smoked pheasant or breakfast sausage)
• 2 Stalks of celery, diced
• 1 Medium sweet yellow onion, diced
• 3 Cloves of garlic, minced
• 1 Apple, diced
• ½ Tbsp fresh chopped sage
• ½ Tbsp fresh chopped thyme
• ½ Tbsp Fresh chopped rosemary
• 1 Cup chicken stock
• Salt & pepper to taste


- Preheat oven to 325 degrees.
- In a sauté pan melt the 6 Tbsp of butter, then toss the cubed English muffins with the melted butter in a large bowl.
- In rounds, and over medium high heat, pan fry the English muffin cubes till golden brown.
- Using a manual meat grinder with the largest grinding plate, grind ¾ of the toasted English muffin, 1 cup of the cooked meat (of your choice), the diced celery, onion, garlic, apple, sage, thyme and rosemary.
- Take the ground mixture and place in a large bowl. Add the reserved toasted English muffin bits and the reserved cup of meat (again, your choice) and mix together. Season to taste with salt and pepper.
- Place entire mixture into a baking dish and pour the 1 cup of chicken stock over the top.
- Bake for 35-45 minutes until hot and the top is golden brown.

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