|
The one I made got rave reviews from everyone at dinner, and you make it in muffin tins, so it only takes 20 minutes to bake and it's done. It doesn't stay in muffin shapes because there's no binder, just scoop it out when it's done and onto your serving dish. The recipie is here:
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.
Of course you can change little things to make it your own... but the apples are fantastic in the stuffing. MMMMMM Yummy
EXCEPT I only bought half as much stuffing bread as I needed, but it didn't hurt the recipie at all. It filled exactly 12 muffin cups, and it was light and fluffy and flavourful. Chop the celery nice and fine into little slivers so it doesn't get stringy, remember! Oh, and I substituted 3 shallots for the onion, since we have an allergy to watch out for.
|