Categories: Rachael Ray, Side Dish, Stuffing Dressing
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup butter, softened
- 4 stalks celery, and greens, chopped
- 1 bay leaf (fresh or dried)
- 1 medium onion, chopped
- 3 apples (Mcintosh suggested)
- salt and pepper
- 2 tablespoons poultry seasoning
- 1/4 cup chopped fresh parsley leaves
- 8 cups cubed seasoned stuffing mix (recommended Pepperidge Farm)
- 2 -3 cups chicken stock
Directions
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Preheat oven to 375°F.
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Preheat a large skillet over med high heat. Add olive oil to skillet and 4 tbsp butter.
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When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
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Sprinkle the vegetables and apples with seasonings.
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Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
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Moisten the stuffing with chicken broth until all the bread is soft but not wet.
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Butter 12 muffin cups, 2 tins, liberally with remaining butter.
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Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
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Remove bay leaf as you scoop the stuffing when you come upon it.
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Bake until set and crisp on top, 10 to 15 minutes.
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Remove stuffing ‘muffins’ to a platter and serve hot or room temperature.