Categories: Rachael Ray, Side Dish, Stuffing Dressing

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 cup butter, softened
• 4 stalks celery, and greens, chopped
• 1 bay leaf (fresh or dried)
• 1 medium onion, chopped
• 3 apples (Mcintosh suggested)
• 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

Directions

1. Preheat oven to 375°F.

2. Preheat a large skillet over med high heat. Add olive oil to skillet and 4 tbsp butter.

3. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.

4. Sprinkle the vegetables and apples with seasonings.

5. Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.

6. Moisten the stuffing with chicken broth until all the bread is soft but not wet.

7. Butter 12 muffin cups, 2 tins, liberally with remaining butter.

8. Use a ice cream scoop to fill and mound up the stuffing in muffin tins.

9. Remove bay leaf as you scoop the stuffing when you come upon it.

10. Bake until set and crisp on top, 10 to 15 minutes.

11. Remove stuffing ‘muffins’ to a platter and serve hot or room temperature.

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