Thanksgiving Dinner Rachael Ray Style

Yesterday on the Rachel Ray Show, she did a complete Thanksgiving Day dinner. She made it simple and affordable and shared her families stuffing recipe she has been eating her entire life. I think I might just try it this year. Here is her entire Thanksgiving Guide. The apron is from our own, StolenTime's Shop.

Rachael Ray's Apple and Onion Stuffin'

2 tablespoons extra virgin olive oil (EVOO), plus extra for oiling the pan
1/2 stick of butter, softened
1 fresh bay leaf
4 ribs celery and greens from the heart, chopped
1 medium to large yellow onion, chopped
3 McIntosh apples, quartered and chopped
Salt and freshly ground black pepper
2 tablespoons poultry seasoning
1/4 cup parsley leaves, chopped
8 cups cubed stuffing mix, such as Pepperidge Farm brand, or homemade croutons of any bread you choose – pumpernickel and rye work well
4-5 cups chicken stock
If preparing as "Stuffin' Muffins:"
Additional 1/2 stick butter, softened
1 egg, beaten

PREPARATION
Pre-heat the oven to 400°F.

Pre-heat a large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning and cook 5-6 minutes or until vegetables and apples begin to soften.
Add the parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.

Brush a cookie sheet or a metal oven safe oval tray with EVOO. Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15-20 minutes.

For individual muffins: brush a 12-muffin tin with the remaining butter. Add the beaten egg to the cooled stuffing mixture.
Using an ice cream scoop, fill and mound up the stuffing in muffin tin.
Bake until set and crisp on top, about 10-15 minutes. Remove Stuffin' Muffins to a platter and serve hot or room temperature.