How did I go so long without learning about stuffin’ muffins?
My family LOVES stuffing and this makes it even better and easier to eat.
I would expect you could make your stuffing with whatever ingredients you want and, I found that the muffin tins were not necessary as the shaped balls stayed in balls and I was able to cook them on a cookie sheet – so, maybe my recipe is stuffin’ balls instead of 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