Stuffing is a surefire crowd-pleaser, so if you want a quick and ‘delish’ side dish to round out the meal (or, if you’re anything like my family and there’s no such thing as too much stuffing on Thanksgiving), look no further.
These perfectly-portioned treats are the best of both worlds: crisp on the outside and steamy-soft inside.
A few tips: Use a whole wheat stuffing mix for more fiber, and if you’re having trouble getting the muffins to hold together, try some adding some Parmesan cheese or an egg to bind the ingredients, enhance flavor and add moisture.
Rachael Ray’s Apple and Onion Stuffin’ Muffins
- 2 tablespoons extra-virgin olive oil
- 1 stick butter, softened
- 1 fresh bay leaf
- 4 stalks celery, chopped
- 1 medium yellow onion, chopped
- 3 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
- Preheat oven to 375 degrees
- Over medium heat, add extra-virgin olive oil and 4 tablespoons butter to a large skillet. When butter melts, add bay leaf and vegetables. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning.
- Cook 5-6 minutes or until vegetables and apples begin to soften, 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 liberally with remaining butter.
- Using an ice cream scoop, fill and mound up the stuffing in muffin tins. (Keep an eye out for the bay leaf, and remove it when you come upon it as you scoop the stuffing).
- Bake until set and crisp on top, 10-15 minutes. Remove stuffin’ muffins to a platter, and serve warm.
For more of Rachael’s recipes, visit FoodNetwork.com.