Apple & Onion Stuffin' Muffins

by K.W.

2 Tbsp extra virgin olive oil
1 stick butter, softened
4 ribs celery, chopped
1 medium onion, chopped
3 McIntosh apples or Jonagold, chopped
salt and pepper
2 Tbsp poultry seasoning
1/4 cup fresh parsley, chopped
8 cups seasoned stuffing mix (Pepperidge Farms)
1/2 cup dried cranberries (optional)
2-3 cups chicken stock (about 1 1/2 - 2 cans)

Preheat oven to 375 degrees. Melt 4 Tbsp butter with olive oil in skiller. Add celery, onion and apples. Sprinkle with salt, pepper and poultry seasoning. Cook 5-6 minutes til they begin to soften and add parsley, cranberries and stuffing. Mix to combine. Moisten with broth until all of bread is soft but not wet.

Butter 12 muffin cups (two muffin tins) with remaining butter. Use ice cream scoop to fill and mound up stuffing in muffin tins. Bake 10-15 minutes til set and crisp on top. Remove to a platter and serve hot or at room temperature.