Rachael Ray's Apple, Celery & Onion Stuffing

"This is the classic stuffing recipe we make every year. You can also bake it in buttered muffin tins. We call them stuffing muffins!" —Rachael Ray
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Rachael Ray's Apple, Celery & Onion Stuffing
  • 8Servings


  • Stick of butter
  • 4 - 5 chopped celery ribs with leafy tops
  • 2 chopped onions
  • 1 fresh bay leaf
  • Salt and pepper
  • 2 - 3 chopped, cored medium apples (like McIntosh or Empire)
  • Fresh thyme leaves
  • Chopped flat-leaf parsley
  • 1 bag of seasoned cubed stuffing
  • 3 - 4 turkey or chicken stock


In a large, deep skillet, melt butter over medium. Add celery, onions and bay leaf; season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add apples and cook, stirring often, 5 minutes more. Stir in fresh thyme leaves and parsley. Add a bag of seasoned cubed stuffing, or 4 to 5 cups diced stale bread (white or wheat, or use cornbread) seasoned with poultry seasoning and toasted in the oven until golden. Add turkey or chicken stock to the skillet; toss to moisten croutons. Transfer to a buttered 2-qt. baking dish; dot with butter. Bake at 375 degrees until brown and the stuffing is crispy at the edges, about 40 minutes.