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Cook's Note: You also may use homemade croutons of any bread you choose - pumpernickel, white or whole grain work well in this recipe.
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Fresh herbs may also be substituted - 1/4 cup chopped parsley, thyme and sage.
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Preheat the oven to 400 degrees F.
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Preheat a large skillet over medium-high heat.
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Melt 1 stick butter in the skillet.
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When the butter melts, add the celery, apples and onions.
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Season with salt, pepper and poultry seasoning.
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Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
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Add the stuffing cubes to the pan and combine.
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Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet.
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Let the stuffing cool either in the pan or in a bowl.
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For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter.
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Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter.
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Bake until set and crisp on top, 15 to 20 minutes.
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Serve hot or at room temperature.
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For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter.
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Add the beaten egg to the cooled stuffing mixture.
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Using an ice cream scoop, fill and mound up the stuffing in the muffin tin.
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Bake until set and crisp on top, 10 to 15 minutes.
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Remove the stuffin' muffins to a platter and serve hot or at room temperature.
