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
- 8Servings
Ingredients
- 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
Preparation
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.
