Apple and Onion Stuffin' Muffins

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves12
  • DifficultyEasy
2 tbsp extra-virgin olive oil, 2 turns of the pan
125g butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 Bramley apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
10g chopped fresh parsley leaves
550g cubed stuffing mix (recommended: Pepperidge Farm)
475ml to 700ml chicken stock
1) Preheat oven to 190C/Gas Mark 5.

2) Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 60g 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 mins to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken stock until all of the bread is soft but not wet.

3) 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 mins. Remove stuffin' muffins to a platter and serve hot or room temperature.

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