Apple and Onion Stuffing Muffins

These were delicious. They fell apart and were hard to handle taking out of the tin, but the flavor more than made up for that. Great spice with the punch of apple and celery to offset the breadiness.

Recipe:

2 tablespoons olive oil

1 stick softened butter

1 fresh bay leaf

4 ribs and greens chopped celery

1 medium chopped onion

3 Mcintosh chopped apples

2 tablespoons poultry seasoning

1/4 cup chopped fresh parsley leaves

Salt and pepper

8 cups cubed stuffing mix ( recommended pepperidge farm)

2 to 3 cups chicken stock

Preheat oven to 375.

Preheat a large skillet over a medium high heat. Add extra virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add vegetables as you chop them, celery, onions then apples. Sprinkle vegetables and apples with poultry seasoning, salt and pepper. Cook 5 to 6 minutes to begin to soften vegetables and apples, then add parsley and stuffing cubes. Moisten the stuffing with chicken broth until all the bread is soft but not wet.

Butter 12 muffin cups, 2 tins, liberally with butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Bake until set and crisp on to 10 to 15 min. Remove muffins and sender hot or room temperature.