katie in the UP's Note:
This is a quick recipe I got from Rachael Ray's 30 Minute Meals Program. I skip the potatoes when making this with Roasted Pork.
My Private Note
Units: US | Metric
- 2 tablespoons extra virgin olive oil
- 1/2 cup butter, softened
- 4 stalks celery, and greens, chopped
- 1 bay leaf (fresh was recommended but I use dried)
- 1 medium onion, chopped
- 3 apples (Mcintosh suggested, I use what I have on hand)
- 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
- 1Preheat oven to 375°F.
- 2Preheat a large skillet over med high heat.
- 3Add olive oil to skillet and 4 tbsp butter.
- 4When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
- 5Sprinkle the vegetables and apples with seasonings.
- 6Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
- 7Moisten the stuffing with chicken broth until all the bread is soft but not wet.
- 8Butter 12 muffin cups, 2 tins, liberally with remaining butter.
- 9Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
- 10Remove bay leaf as you scoop the stuffing when you come upon it.
- 11Bake until set and crisp on top, 10 to 15 minutes.
- 12Remove stuffing 'muffins' to a platter and serve hot or room temperature.
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Nutritional Facts for Apple and Onion Stuffing / Muffins
Serving Size: 1 (243 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 257.0
- Calories from Fat 189
- Total Fat 21.1 g
- Saturated Fat 10.6 g
- Cholesterol 43.0 mg
- Sodium 247.8 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 2.5 g
- Sugars 9.7 g
- Protein 2.9 g
The following items or measurements are not included:
seasoned stuffing mix