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
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.