Cook Time: 25 min
Yield: 12 servings
* Recipe courtesy Rachael Ray
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 stick butter, softened
* 1 fresh bay leaf, available in produce department
* 4 ribs celery and greens, from the heart, chopped (save time and
purchase celery already washed, trimmed and cut into sticks, this
makes chopping fast work)
* 1 medium to large yellow skinned onion, chopped
* 3 McIntosh apples, quartered and chopped
* Salt and pepper
* 2 tablespoons poultry seasoning
* 1/4 cup chopped fresh parsley leaves
* 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
* 2 to 3 cups chicken stock, available in paper containers on the soup aisle
Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive
oil to skillet and 4 tablespoons butter. When butter melts, add bay
leaf and add the vegetables as you chop them, celery, onions then
apples. Sprinkle the vegetables and apples with salt, pepper and
poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables
and apples then add parsley and stuffing cubes to the pan and combine.
Moisten the stuffing with chicken broth until all of the bread is soft
but not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an
ice cream scoop to fill and mound up the stuffing in muffin tins.
Remove the bay leaf as you scoop the stuffing when you come upon it.
Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin'
muffins to a platter and serve hot or room temperature.