Stuffin' Muffins

I can't believe the holiday season is upon us again! I really love the holidays... lots of time spent with family and lots of good food! Thanksgiving is one of my favorite holidays and I usually end up stuffing my face until I can't stuff it anymore. Last year I flew down to Puerto Rico to feast and have fun with my family, but this year we'll spend Thanksgiving in New York at my aunt's house. I, of course, offered to make a couple dishes, so look for some Turkey Day recipes to appear between now and then! This recipe is for some muffins made out of stuffing. They were really yummy and something different to do with your traditional stuffing!

Ingredients

2 tbsp olive oil

1 stick butter (or equivalent of earth balance for dairy free alternative)

1 bay leaf

4 celery ribs and leaves, chopped

1 large yellow onion, chopped

salt and pepper

3 apples, chopped

2 tbsp poultry seasoning

8 cups cubed stuffing mix

2 to 3 cups vegetable broth

1/4 cup chopped fresh parsley leaves

Start by preheating the oven to 375 degrees. In a pan, heat the olive oil and butter over medium heat and toss in the bay leaf, celery, onions and apples. Sprinkle with salt, pepper and poultry seasoning.

Cook 5 minutes to soften then add parsley and stuffing cubes.Moisten with the broth until the stuffing is moist, not wet.

Butter 12 muffin tins and scoop the stuffing mix into each. Be sure to remove the bay leaf before doing so or one of your diners won't be too happy! Bake for about 15 minutes, or until muffins set and crisp on top. Remove and serve hot or at room temp for best results!