Apple & Onion Stuffin' Muffins
Author: Sweet Dash of Sass
Recipe type: Side Dishes
Serves: 12
- 2 tablespoons oil
- 1 stick softened butter
- 1 fresh bay leaf
- 4 celery ribs and greens, chopped
- 1 yellow onion, chopped (medium or large size would work)
- 3 McIntosh apples, quartered and chopped (you can leave skins on or off, your preference -- I left mine on)
- Salt and Pepper
- 2 tablespoons poultry seasoning
- ¼ cup chopped fresh parsley leaves
- 8 cups cubed stuffing mix (preferred brand - Pepperidge Farm)
- 2 to 3 cups chicken stock
- Preheat oven to 375 degrees.
- Heat a large skillet over medium high heat.
- Add oil to skillet and 4 tablespoons butter.
- When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions, and then apples.
- Sprinkle the vegetables and apples with salt, pepper, and poultry seasoning.
- Cook 5 to 7 minutes, vegetables and apples should just begin to soften.
- Then add parsley and stuffing cubes to the pan and combine.
- Moisten the stuffin with chicken stock until all the bread cubes are soft, but not wet.
- Grease 12 muffin cups liberally with remaining butter.
- Use an ice cream scoop to fill and mound the stuffing in muffin tins.
- Remove the bay leaf as you scoop the stuffing when you come upon it.
- Bake until set and crisp on top, 10-15 minutes.
- Remove stuffin’ muffins to a platter and serve hot or at room temperature.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2013/11/apple-onion-stuffin-muffins/
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