Apple & Onion Stuffin' Muffins
Why I Love This Recipe
This recipe became a fave for the vegetarians in my family. Growing up in a family of hunters and carnivores, the vegetarian family members were often disregarded at family functions. Not so much intentionally, but more because the seniors in the family who did most of the cooking were set in their ways. As I got older and started to host family events at my home, I made it my business to ensure that ALL of my family members had good food that they would not only enjoy at dinner, but also to take home! Now, even if I am not hosting I am always expected to bring these dishes. So, I hope you try this one, and enjoy it as well.
Submitted by: "LaCentra Williams"
Ingredients You'll Need
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)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper to taste
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 (or veggie stock)
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.
