Why Scoop the Stuffing When you can Make These?
0 Comment
Apple Onion Stuffing, Apple Stuffing, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Rachel Ray, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Stuffin Muffin, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
One of our friends over at Food Network has some great tips for changing this recipe up a little, every time you make these yummy muffins. Because, believe me – you are going to make these very often!
I’ve made this every year since Although I prefer to use a baking dish instead of the muffins as it travels better. And I personally prefer less crunch than everyone else. Over the years I’ve made slight changes to it (adding a touch of Apple Juice or Orange Juice, using fresh herbs instead of poultry seasoning, adding craisins {dried cranberries} using less butter but adding some bacon or panchetta drippings, etc etc). Regardless of doing it in a baking dish or a muffin tin, it’s a great starting point. Even if you follow the recipe (just use less poultry seasoning than she says) it makes a moist, tasty stuffing.
Dried cranberries sound perfect for these!
Ingredients
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
Instructions:
Preheat oven to 375 degrees F.
Heat a large skillet over medium high heat. Add extra-virgin olive oil and 4 tablespoons butter to skillet. When butter melts, add bay leaf and add the vegetables as you chop them. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5-6 minutes to begin to soften vegetables and apples, then add parsley and stuffing cubes to the pan. Mix to combine. Moisten the stuffing with chicken broth until all of the bread is soft but not too wet.
Grease 12 muffin cups, 2 tins, 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.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE>>
Quick tip: You could try adding an egg or two into the mixture, to turn these into a hearty breakfast!
Thanks to Rachael Ray for these crunchy golden muffins of stuffing delight!