Apple and Onion Stuffin' Muffins

Recipe courtesy Rachael Ray

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

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.

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