Apple and Onion Stuffing Muffins
Makes 12 muffins
- 2 tablespoons extra-virgin olive oil
- 1 stick butter, softened
- 1 bay leaf
- 4 ribs celery and greens, from the heart, chopped
- 1 medium to large yellow skinned onion, chopped
- 3 McIntosh apples, quartered and chopped
- Salt & pepper
- 2 tablespoons poultry seasoning
- 1/4 cup chopped fresh parsley leaves
- 8 cups cubed stuffing mix
- 2 to 3 cups chicken stock
- Preheat oven to 375°F.
- Heat a large skillet over medium-high heat and add extra-virgin olive oil and 4 tablespoons butter. When butter melts, add bay leaf, and toss in the vegetables as you chop them; the celery, onions, and then the apples.
- Season the mixture with salt, pepper, and poultry seasoning and cook 5 to 6 minutes to soften, then add parsley and stuffing cubes to the pan and combine thoroughly. Moisten the stuffing with chicken broth until all of the bread cubes are soft, but not wet.
- Butter 2 muffin tins with the remaining butter. Using an ice cream scoop, fill and mound up the stuffing in muffin tins. Discard the bay leaf when you find it. Bake until they’re crisp on top, about 10 to 15 minutes. Remove from pan and let cool on platter. Serve them hot or at room temperature.
Recipe adapted from Ina Garten and the Food Network.