Recipe: Apple-Onion Stuffing Puffs (baked on a cookie sheet, Rachael Ray)

APPLE-ONION STUFFING PUFFS

2 Tbsp. extra-virgin olive oil
8 Tbsp. (1 stick) softened butter, divided use
1 fresh bay leaf
4 ribs celery (with green tops), from the heart, chopped
2 medium yellow onions, chopped
3 Macintosh apples, chopped
Salt and pepper (to taste)
2 Tbsp. poultry seasoning
1/4 cup chopped fresh parsley
1 bag (about 8 cups) stuffing bread cubes, such as Pepperidge Farm brand
3 to 4 cups chicken stock or broth

Preheat oven to 375 degrees F.

Preheat a large skillet over medium-high heat. Add oil and 6 tablespoons butter. When butter melts, add bay leaf. Add the vegetables as you chop them: celery, onions, then apples. Sprinkle with salt, pepper and poultry seasoning, and cook 5 to 6 minutes more.

Add parsley and bread cubes; combine. Moisten with chicken stock until all of the bread is soft but not wet.

Butter a cookie sheet liberally with remaining butter. Using an ice cream scoop, create 12 mounds of stuffing. (Remove the bay leaf when you find it.)

Bake until set and crisp all over, 15 to 20 minutes. Remove to a platter and serve hot or at room temperature.

Makes 12 generous stuffin' puffs
Serves: 8, with leftovers
Source: Rachael Ray, USA Weekend, November 14, 2004