Apple And Onion Stuffing Recipe

Name: Apple And Onion Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, plus; additional extra virgin olive oil, for oiling the pan; 1/4 cup butter, softened; 1 fresh bay leaf; 4 celery ribs, and greens from the heart chopped; 1 large yellow onion, chopped; 3 mcintosh apples, quartered and chopped; salt & freshly ground black pepper; 2 tablespoons poultry seasoning; 1/4 cup fresh parsley leaves, chopped; 8 cups cubed seasoned stuffing mix (recommended brand Pepperidge Farm) or 8 cups homemade croutons, of any bread you choose (pumpernickel and rye); 4 -5 cups chicken stock; 1/4 cup butter, softened (for muffins only); 1 egg, beaten (for muffins only)

Servings: persons

2 tablespoons extra virgin olive oil, plus
additional extra virgin olive oil, for oiling the pan
1/4 cup butter, softened
1 fresh bay leaf
4 celery ribs, and greens from the heart chopped
1 large yellow onion, chopped
3 mcintosh apples, quartered and chopped
salt & freshly ground black pepper
2 tablespoons poultry seasoning
1/4 cup fresh parsley leaves, chopped
8 cups cubed seasoned stuffing mix (recommended brand Pepperidge Farm) or 8 cups homemade croutons, of any bread you choose (pumpernickel and rye)
4 -5 cups chicken stock
1/4 cup butter, softened (for muffins only)
1 egg, beaten (for muffins only)

1
Preheat the oven to 400u00b0F.
2
Preheat large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.
3
Add the parsley and stuffing cubes to the pan and combine.
4
Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.
5
Brush a cookie sheet with EVOO.
6
Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
7
****************************************.
8
FOR INDIVIDUAL STUFFIN MUFFINS:
9
Brush a 12 muffin cup holder with the remaining butter.
10
Add the beaten egg to the cooled stuffing mixture.
11
Using an ice cream scoop, fill and mound up the stuffing in muffin tins.
12
Bake until set and crisp on top, 10-15 minutes.
13
Remove stuffin' muffins to a platter and serve hot or room temperature.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, plus, additional extra virgin olive oil, for oiling the pan, 1/4 cup butter, softened, 1 fresh bay leaf, and more.

Yes, Apple And Onion Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple And Onion Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions