Apple And Onion Stuffing

• 2 tablespoons extra virgin olive oil, plus
• additional extra virgin olive oil, for oiling the pan
• 1/4 cup butter, softened
• 1 fresh bay leaf
• 4 celery ribs, and greens from the heart chopped
• 1 large yellow onion, chopped
• 3 mcintosh apples, quartered and chopped
• salt & freshly ground black pepper
• 2 tablespoons poultry seasoning
• 1/4 cup fresh parsley leaves, chopped
• 8 cups cubed seasoned stuffing mix (recommended brand Pepperidge Farm) or 8 cups homemade croutons, of any bread you choose (pumpernickel and rye)
• 4 -5 cups chicken stock
• 1/4 cup butter, softened (for muffins only)
• 1 egg, beaten (for muffins only)

1. Preheat the oven to 400u0b0F.
2. 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.
3. Add the parsley and stuffing cubes to the pan and combine.
4. 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.
5. Brush a cookie sheet with EVOO.
6. Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
7. ****************************************.
8. FOR INDIVIDUAL STUFFIN MUFFINS:
9. Brush a 12 muffin cup holder with the remaining butter.
10. Add the beaten egg to the cooled stuffing mixture.
11. Using an ice cream scoop, fill and mound up the stuffing in muffin tins.
12. Bake until set and crisp on top, 10-15 minutes.
13. Remove stuffin' muffins to a platter and serve hot or room temperature.

extra virgin olive oil, olive oil, butter, bay leaf, celery, yellow onion, apples, salt, poultry seasoning, parsley, stuffing mix, chicken stock, butter, egg

Taken from www.food.com/recipe/apple-and-onion-stuffing-196118 (may not work)