Stuffin' Muffins

I have had this recipe for years. It is a Rachel Ray recipe and I really want to try it, but quite honestly I forget about it at holiday time. I think stuffing is kinda like pumpkin pie- I associate them only with holidays. I don't know why this is. I guess I just need to think out of the box!

Apple & Onion Stuffin' Muffins



Picture from foodnetwork.com

 2 Tbsp EVOO

1 stick butter, softened

1 fresh bay leaf

4 ribs of celery and greens (from the heart), chopped
1 medium yellow onion, chopped
3 McIntosh applles, quartered and chopped
salt and pepper
2 tsp poultry seasoning
1/4 cup fresh parsley, chopped
8 cups cubed stuffing (Peperidge farm suggested)
2-3 cups chicken stock

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 celery, onions and apples. Sprinkle the vegetables and apples with salt, pepper and poulty 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 the chicken stock 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  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.