Now, I’m going to add some olive oil, here we go and butter to this pan for my stuffing. I need a whole stick of butter for the stuffing where it’s going to make a lot of stuffings so don’t think about it just put it in there. You can’t skimp on it.
Now, the coarse chopped onion can go into my stuffing pan because this is for apple and onions stuffing, so lots of predominant onion going on in there. I’m just going to chop up some of these for my stuffing pan here. A little bit of celery for that and then I’m going to chop some a little bit finer for my soup, two tablespoons of poultry seasoning going to my stuffing.
Now, I’ve got about two tablespoons there. I just ball it my hand and this is ground thyme and seeds bean. A lot of the flavors we’re using with the fresh herbs that goes right in there. This is Mackintosh apple I have here and this is three large Macs. If your apples are a little small to medium you’ve want to use four or five Macs and I hold off putting them in the pan until the onions and celery are nice and soft already because I don’t want the apples to go too far in the cooking process before I’m going to put them in the oven. I want them to keep their texture and nice color.
Now, I’m just going to mix those in. How good does that look? See, that’s the apple and onion stuffing, tons of apple, tons of onion. Now, I’m going to add my stuffing to my stuffing pan and then I’m going to add store back chicken stock to both for a slow cooked taste. One big package, about eight cups of stuffing going to the pan then two cups of stock go into the stuffing.
Now, I'm going to get my stuffing muffins in the out. Now, I made my apple and onion stuffing because my mom always made it for us when we were kids. My mom had to come up with all her Thanksgiving recipes pretty much on her own because like I said grandpa Manuel he just make a big dinner anytime it was holiday based on food and it will just be you know squid, pasta what he made for any other meal, so my mom came up with this apple and onion stuffing because we are apple people. We live in the mountains. I told you we go apple picking every year religiously out to Hicks orchard.
So, we always have apples around for months. We keep them out in the back porch. We put them in everything. Now, I came up with the muffin part. I make my stuffing and then I put it in little muffin tins that’s to make the stuffing crunchy all over, so nobody fights over who gets the crispy parts. Plus it’s easy to portion and easy to pass it at the table. Everybody’s got their own little stuffing muffin.
There’s a bay leaf so I’m just going to pull them out as I find them, mound these guys up plus you know, hey, heads up I’ve got to make a little more stuffing. It’s always easy to stretch the stuffing you can of course add chopped up bread of any kind that you’ve got in the kitchen or more veggies or more apples.
So, you always know hey, I’ve got eight people. I’ve got to have at least eight stuffing mounds you know, and a couple of leftovers. Now, you want a really cool soup. If you’re like me and I love this. I’m a big fan of much about soup.
The day after Thanksgiving everybody is looking for to leftovers right? This one is brilliant take a leftover stuffing muffin, put it in the middle of a shallow soup bowl, heat up some chicken or turkey stock have you even seen that in cans around Thanksgiving and add any leftover vegetables you have to the warm stock and your chopped up leftover turkey and then pour down over the muffin and it’s like an instant much able soup, outrageously cool. Here we go.
Now, we’ve got this ready to go let’s get this into the oven. In my family we always fight over the crunchy parts of the stuffing, so these stuffing muffins are crunchy all over. In manner they’re good in the sandwich the next day. I always make extra stuffing muffins too. I’ve got a ton of them here and this stuffing was already fully cook on the stove top and just set up in the oven full of Mackintosh apples, sweet onions, little celery and those look good or what?
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