Apple Stuffing Muffins From Rachael Rays Website Recipes

RACH'S STUFFING 4 WAYS MEANS THERE'S A VERSION FOR EVERYONE

Steps:

• For the Apple and Onion Stuffing (Base): Preheat oven to 375°F
• Melt 6 tablespoons butter in a large skillet over medium heat
• When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften, 10 to 12 minutes
• (If making version no
• 3 below, also add a half of a fennel bulb, chopped, along with celery, onion and apples here)
• Add cubed bread, season with Bell's and moisten with stock; stir to absorb
• Butter a casserole dish with ½ tablespoon of the remaining butter and fill pan with stuffing
• Use the rest of the butter to dot the top
• Roast the stuffing 30 to 40 minutes until crisp
• 1) For the Breakfast Sausage, Maple & Walnut Stuffing: Start with crumbling and browning up 1 ½ pounds spicy breakfast sausage
• Once browned, continue on with the Apple and Onion Stuffing base cooking instructions
• Stir in ⅓ cup maple syrup and 2 cups toasted coarsely chopped walnuts
• Butter a half-sheet pan, fill pan with stuffing, dot with butter and bake until crispy, about 15 to 18 minutes
• 2) For the Orange, Cranberry & Bacon Stuffing: Make Apple and Onion Stuffing base, add the zest of 1 orange
• Add 1 cup reconstituted dried cranberries and 1 pound crisped up, chopped bacon
• Butter a half-sheet pan, fill pan with stuffing, dot with butter and bake until crispy, about 15 to 18 minutes
• 3) For the Italian Sausage, Browned Butter, Apple & Onion Stuffing: Start with crumbling and browning up 1 ½ pounds Italian sausage and 1 bulb of chopped up fennel
• Remove sausage and fennel; reserve
• Fry up 15 sage leaves, crumble and reserve
• Brown 6 tablespoons butter
• Butter a half-sheet pan, add Apple & Onion Stuffing base to pan, mix in sausage-fennel mixture, along with crumbled fried sage leaves, pour browned butter on top, dot with more butter and bake until crispy, about 15 to 18 minutes

APPLE STUFFING MUFFINS FROM RACHAEL RAY'S WEBSITE

Steps:

• 1. Pre-heat the oven to 375°F.
• 2. Pre-heat a large skillet over medium-high heat. Add EVOO to skillet, along with four tablespoons butter. When butter melts, add the bay leaf, then add the vegetables as you chop them: celery, onions and apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5-6 minutes to begin to soften the vegetables and apples, 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.
• 3. Butter 12 muffin cups (two muffin 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 as you scoop the stuffing. Bake until set and crisp on top, about 10-15 minutes. Remove Stuffin' Muffins to a platter and serve hot or at room temperature.

APPLE AND ONION STUFFIN'

Steps:

• Preheat the oven to 400 degrees F.
• Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
• Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
• For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
• For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.

APPLE AND ONION STUFFIN' MUFFINS

Steps:

• 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 vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry 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 chicken broth 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 as you scoop the stuffing 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.