This recipe by Rachael Ray can be made either into a loaf or muffins, depending on your mood.
Be sure to tune-in to Rachael Ray on her eponymous talk show,The Rachael Ray Show for more speedy recipes and cooking short-cuts.
- 2 tbsp. extra-virgin olive oil
- ½ stick butter
- 1 fresh bay leaf
- 4 ribs celery and greens from the heart
- 1 medium yellow onion
- 3 McIntosh apples
- Salt and freshly ground black pepper
- 2 tbsp. poultry seasoning
- ¼ c. parsley leaves
- 8 c. cubed stuffing mix
- 4-5 c. chicken stock
- 1 egg
- Preheat the oven to 400 degrees F.
- Preheat a large skillet over medium-high heat. Add the extra virgin olive oil to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften. Add the 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. Remove bay leaf and let cool either in the pan or in a bowl.
- Brush a cookie sheet or a metal oven safe oval tray with extra virgin olive oil. Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
- You can also make this stuffin’ into individual muffins: Brush a 12 muffin cup holder with butter (about a 1/2 stick, melted). Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in muffin tins. Bake until set and crisp on top, 10-15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.