Thursday, July 9, 2015

Apple and Onion Stuffin Muffins


2 tbsp. extra-virgin olive oil, 2 turns of pan
1 stick butter or margarine, softened, divided use
1 fresh bay leaf, available in produce
4 ribs celery and greens, from heart, chopped (
1 medium - large skinned yellow onion, chopped
3 McIntosh apples, quartered, chopped
to taste:  salt and pepper
2 tbsp. poultry seasoning

1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix
2 - 3 cups chicken stock, available in paper
containers on soup aisle 

      Heat oven to 375ºF (190ºC). 
 Heat large skillet over medium-high heat. 
 Add olive oil to skillet and 4 tbsp. butter.
  When butter melts,
add bay leaf and vegetables as chopped;
 celery, onions, apples. 
Sprinkle vegetables and apples with salt,
pepper and poultry seasoning. 
Cook 5 - 6 minutes to begin to soften,
 then add parsley and stuffing cubes to pan and combine. 
 Moisten stuffing with chicken broth until all bread is soft,
 but not wet.  Butter 12 muffin cups, 2 tins,
liberally with remaining butter. 
 Use an ice cream scoop to fill and mound stuffing in muffin tins. 
 Remove bay leaf as stuffing scooped when located. 
 Bake until set and crisp on top, 10 - 15 minutes. 
Remove muffins to a platter, serve hot or at room temperature.
  Makes 12 muffins.

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