2 Tablespoons Extra-virgin Olive Oil
8 Tablespoons Softened Butter, Divided
1 Each Bay Leaf
4 Each Rib Celery (with Green Tops), From the Heart, Chop
2 Each Medium Yellow Onions, Chopped
3 Each Macintosh Apples, Chopped
2 Tablespoons Poultry Seasoning
1/4 Cup Chopped Fresh Parsley
1 Bag Stuffing Bread Cubes (about 8 Cups)
4 Cups Chicken Broth
Instructions
Preheat oven to 375 degrees.
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; combines. 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.
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Yields: 12 Servings
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