Apple & Onion Stuffin' Muffins

This is another great Rachael Ray recipe. I actually saw her do this on 30 Minute Meals (her Food Network show) several years ago and have made these the past few Thanksgivings. Like the Caramel Pecan Pie, because these stuffin' muffins are so popular, I decided to make them again this year.

I am typically not a stuffing person, but this isn't your typical stuffing. These are portion sized balls of goodness!! :) Even my sister who hates stuffing couldn't quit picking on them. These are chock full of apple, onion, celery and herbs. There is nothing dry about these!

Apple & Onion Stuffin' Muffins

2 tbsp extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf (I used 3 from a jar)
4 ribs celery and greens, from the heart, chopped
1 large yellow skinned onion, chopped
3 apples, quartered and chopped
Salt and pepper
2 tbsp poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farms)
2 to 3 cups chicken stock (I used 3 because I hate dry stuffing)

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.