APPLE STUFFING MUFFINS FROM RACHAEL RAY'S WEBSITE

apple stuffing muffins from rachael ray's website image

Provided by Rachael Monroe

Time 45m

Number Of Ingredients 11

2 Tbsp extra virgin olive oil
1 stick butter, softened
1 fresh bay leaf
4 celery ribs, chopped
3 mcintosh apples, quartered and chopped
2 Tbsp poultry seasoning
1/4 c chopped parsley
8 c stuffing
2-3 c chicken stock
1 medium yellow onion chopped, optional
salt and pepper to taste

Steps:

1. Pre-heat the oven to 375°F.
2. Pre-heat a large skillet over medium-high heat. Add EVOO to skillet, along with four tablespoons butter. When butter melts, add the bay leaf, then add the vegetables as you chop them: celery, onions and apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5-6 minutes to begin to soften the 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.
3. Butter 12 muffin cups (two muffin tins) liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf when you come upon it as you scoop the stuffing. Bake until set and crisp on top, about 10-15 minutes. Remove Stuffin' Muffins to a platter and serve hot or at room temperature.