Vegetarian Recipe: Rachael Ray’s Apple and Onion Stuffin’ Muffins (modified a little.)
Being “almost vegan” I have a hard time finding food that I am able to eat (I don’t eat meat, seafood, most cheese unless it’s vegetarian, or eggs.) So when I saw these on Rachael Ray’s Thanksgiving in 60 I knew I could make it work and I had to try them! I made a few modifications to the recipe to make it vegetarian (like using vegetable broth instead of chicken) and I reduced the amount of butter from 1 stick to around 2 tablespoons, but other than that I pretty much stuck to the recipe. This stuffing is sooo yummy and I thought why not share? So, here you go. If you’re interested in the Original Recipe go here.
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter/margarine
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (I used Arnold’s Sage & Onion stuffing - it’s Vegan)
2 to 3 cups vegetable stock
Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 2 tablespoons butter/margarine. When butter/margarine 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 vegetable broth until all of the bread is soft but not wet.
Butter 12 muffin cups, (I used PAM and it worked fine). 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.
Tags: Rachael Ray, Vegetarian Recipes
