Stuffing Muffins:

  • Cubed Stuffing Mix
  • Apples
  • Celery
  • Bay Leaf
  • Onion
  • Poultry Seasoning
  • Olive Oil
  • Salt
  • Pepper
  • Butter
  • Parsley
  • Chicken Stock
  • 4 tablespoons olive oil
  • 1 stick unsalted butter
  • 1 fresh bay leaf
  • 4 stalks celery and greens, from the heart, chopped
  • 1 medium yellow 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
  • 2 to 3 cups chicken stock, available in paper containers on the soup aisle

Preheat oven to 375 degrees.

Heat 2 tablespoons of olive oil and 4 tablespoons of butter in a large skillet over medium high heat.

Once the butter melts, add your bay leaf and the vegetables as you chop them. First your celery, then onions then your apples.

Sprinkle the vegetables and apples with 1 teaspoon salt, ¼ teaspoon pepper and 2 tablespoons poultry seasoning.

Stir to combine and cook 5 to 6 minutes to begin to soften the vegetables and apples.

Then add parsley and stuffing cubes to the pan and fold to combine.

Moisten the stuffing with chicken or vegetable broth until all of the bread is soft but not wet.

Butter 2 12-cup muffin tins, liberally with your remaining butter.

Remove the bay leaf and use an ice cream scoop to fill up the muffin tins with mounds of stuffing.

Bake at 375 degrees until set in the middle and crisp on top, 10 -15 minutes.

Remove muffins from tin, pile up in a serving bowl and enjoy.