Thanksgiving Stuffin' Muffins


3 T olive oil
1/2 stick butter
1 bay leaf
4 ribs celery & leaves, thinly sliced
1 medium onion, chopped
3 McIntosh apples, cored and diced
1/2 t salt
1/2 t pepper
1 beaten egg
1 T chopped fresh sage
1/2 T chopped fresh rosemary
3 T chopped fresh parsley
12 oz pkg cubed stuffing mix
3 c chicken stock


Preheat oven to 375 degrees. In a large skillet over med-high heat, melt butter with olive oil. Add bay leaf, celery, onions and saute for a couple of minutes. Add apples and fresh herbs, salt & pepper. Cook until apples begin to soften...about 5 minutes. Remove from heat (take bay leaf out) and add to a bowl with stuffing mix and egg, toss well and add chicken stock. Allow to sit for a few minutes to absorb the liquid into the stuffing mix. Scoop into muffin pan that has been sprayed with cooking spray and bake for 20-30 minutes until top is just starting to brown.

Note: may add cooked, crumbled sausage to this mixture.

Makes 12 Muffins.