APPLE AND ONION STUFFIN'
Provided by Rachael Ray : Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 10
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 STUFFING
A Thanksgiving Tradition in the home of Rachael Ray. **NOTE**I tried Rachael Ray's stuffing on Thanksgiving of 2006....It was okay, but not one I would make again. My tastes do not favor fruit in the mix. Maybe if I added my standard sausage mix to the recipe it would have survived the test and made a permanent place in my recipe files.
Provided by Sandylee
Categories Apple
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Preheat large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.
- Add the 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. Remove bay leaf and let cool either in the pan or in a bowl.
- Brush a cookie sheet with EVOO.
- Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
- ****************************************.
- FOR INDIVIDUAL STUFFIN MUFFINS:.
- Brush a 12 muffin cup holder with the remaining butter.
- Add the beaten egg to the cooled stuffing mixture.
- Using an ice cream scoop, fill and mound up the stuffing in muffin tins.
- Bake until set and crisp on top, 10-15 minutes.
- Remove stuffin' muffins to a platter and serve hot or room temperature.
APPLE STUFFING MUFFINS FROM RACHAEL RAY'S WEBSITE
We had these for thanksgiving a few years ago. They were soooo yummy!
Provided by Rachael Monroe
Categories Other Side Dishes
Time 45m
Number Of Ingredients 11
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 STUFFING / MUFFINS
This is a quick recipe I got from Rachael Ray's 30 Minute Meals Program. I skip the potatoes when making this with Roasted Pork.
Provided by katie in the UP
Categories Apple
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Preheat a large skillet over med high heat.
- Add olive oil to skillet and 4 tbsp 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 seasonings.
- Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
- Moisten the stuffing with chicken broth until all the bread is soft but not wet.
- Butter 12 muffin cups, 2 tins, liberally with remaining butter.
- Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
- Remove bay leaf as you scoop the stuffing when you come upon it.
- Bake until set and crisp on top, 10 to 15 minutes.
- Remove stuffing 'muffins' to a platter and serve hot or room temperature.
Nutrition Facts : Calories 257, Fat 21.1, SaturatedFat 10.7, Cholesterol 43.1, Sodium 247.8, Carbohydrate 16.1, Fiber 2.6, Sugar 9.8, Protein 2.9
HARVEST MUFFIN STUFFIN' AND CHIPOTLE GRAVY - RACHAEL RAY
Got this from Rachel Rays 2006 Thanksgiving recipe. Can't wait to try it. "This slightly sweet stuffing, made with store-bought pumpkin muffins, is as easy to make as it is delicious! It's a recipe to be truly grateful for!"
Provided by Dr. Carrie
Categories Thanksgiving
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large, deep skillet, melt 5 T butter over medium heat. Add the apples, 3/4 of the onions, the zucchini, celery and bay leaf. Season with salt and pepper and cook until softened, about 10 minutes.
- Preheat the broiler. Crumble the muffins into the skillet. Add the pumpkin seeds and poultry seasoning, and salt and pepper to taste. Pour in up to 2 cups broth (depending on how moist you like it). Spoon the stuffing into a heatproof dish and broil until crisp, 5 minutes.
- In a medium saucepan, melt the remaining 3T butter over medium heat. Add the remaining onion and sweat it to make it nice and sweet, about 5 minutes. Whisk in the flour for 1 minute. Stir in the chipotle and adobo sauce, then whisk in the remaining 4 cups broth. Simmer until the gravy is thick enough to coat the back of a spoon, 7-8 minutes. Season with salt and serve with the stuffing.
Nutrition Facts : Calories 244.3, Fat 16.8, SaturatedFat 8.4, Cholesterol 30.5, Sodium 670, Carbohydrate 18.2, Fiber 2.7, Sugar 8, Protein 7.3
APPLE AND ONION STUFFIN' MUFFINS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 12 muffins
Number Of Ingredients 11
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.
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