Ingredients
- Recipe courtesy Rachael Ray
- two tablespoons extra-virgin essential olive oil, 2 turns from the pan
- 1 stick butter, softened
- 1 fresh bay leaf, obtainable in produce department
- 4 ribs celery and vegetables, in the heart, chopped (save your time and buy celery already washed, trimmed and reduce sticks, this will make chopping fast work)
- 1 medium to large yellow skinned onion, chopped
- 3 McIntosh apples, quartered and chopped
- Pepper and salt
- two tablespoons chicken seasoning
- 1/4 cup chopped fresh parsley leaves
- 8 cups cubed stuffing mix (suggested: Pepperidge Farm)
- two to three cups chicken stock, obtainable in paper containers around the soup aisle
Directions
Preheat oven to 375 levels F.
Preheat a sizable skillet over medium high temperature. Add extra-virgin essential olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add some vegetables while you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and chicken seasoning. Prepare five to six minutes to start to melt vegetables and apples adding parsley and stuffing cubes towards the pan and mix. Moisten the stuffing with chicken broth until all the bread is soft although not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Make use of an frozen treats scoop to fill and mound in the stuffing in muffin tins. Take away the bay leaf while you scoop the stuffing whenever you come across it. Bake until set and crisp on the top, ten to fifteen minutes. Remove stuffin' muffins to some platter and serve hot or 70 degrees.
Recipe thanks to Rachael Ray