This is a vegetarian-friendly Thanksgiving side and with my healthy makeover (more nutritional value rather than just bread, chicken stock, celery and butter), this is a great recipe that you can eat any time of the year.
Apple and Onion stuffing muffins
1/2 tbsp olive oil
4 long celery ribs (chopped)
1 medium yellow onion (chopped)
2 large Mcintosh apples (chopped)
2 tbsp. chopped fresh parsley leaves
1 tbsp. basil leaf seasoning
4 cups cubed stuffing mix (I used Italian stuffing)
1 cup vegetarian stock (look for the lowest sodium option)
1. Preheat oven to 375 degrees F.
2. On a large skillet, on medium high heat, add olive oil.
3. Add veggies to skillet after chopping (I recommend chopping all veggies but apples before heating your dish and then heat the skillet when chopping the apples). 4. After 6-7 minutes of cooking, add a few dashes of pepper. Stir the mixture every 2-3 minutes to make sure everything is coated with pepper and olive oil.
5. Add parsley and basil when veggies and apples are soft. Stir.
6. Add stuffing cubes, followed by vegetarian stock. Stir mixture to make sure everything is coated with seasonings and stock.
7. In a non-stick muffin pan, sprayed with non-stick spray, add a heaping 1/4 cup of stuffing mixture to each tin. Each tin should be full with stuffing. If you would like to use a baking pan instead of muffin tin, you can do that as well. You will likely have a full 12-muffin tin of stuffing plus around 2 cups extra stuffing mixture for more muffins or a baking pan.
8. Cook for 15-20 minutes or until top of muffins are brown and toasted.
9. Be careful when removing the muffins as they may break apart. However, even if they break apart they are still super delicious!