#59 Rachael Ray's Apple and Onion Stuffin Muffins
These were much quicker and easier than I thought....and delicious!
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 stick butter, softened
- 1 fresh bay leaf, available in produce department
- 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- 1 medium to large yellow skinned onion, chopped
- 3 McIntosh apples, quartered and chopped
- Salt and pepper
- 2 tablespoons poultry seasoning
- 1/4 cup chopped fresh parsley leaves
- 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
- 2 to 3 cups chicken stock, available in paper containers on the soup aisle
Directions
Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften 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.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up 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 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.
Taste: 5/5 Delicious!
Brit-rating: GREAT-ed them. "These are nice and I don't even like stuffing."
Leftoverability: Very good.
Make for Guests: Yes
Make again? Most definitely. I made mine in mini-muffin tins and they turned out fine. I didn't use the prestuffing mix because it wasn't available in the store where I live, but it wasn't that difficult to just make my own with bread and herbs.
I just love a nice savory muffin, thanks for your recipe to try. Well I guess it is Rachael's but she didn't post it now did she.
Reply to this
Write more often
Reply to this