Apple-Onion Dressing served as individual portions is my favorite way to serve dressing because each savory mound adds an appealing texture to the dinner plate. Individual servings are easier to control when baking for soft or crispy results, slicing dressing onto turkey sandwiches is less messy and these babies are a snap to reheat.
Individual Apple-Onion Dressing
2 tablespoons olive oil
10 tablespoons softened butter, divided
1 bay leaf
2 ribs celery hear, chopped
1 large Spanish onion, chopped
2 large Rome or Gala apples, chopped with skin on
Salt and pepper to taste
1 tablespoon poultry seasoning
1/3 cup fresh parsley, chopped
8 cups dry bread cubes
3 to 4 chicken broth
Preheat oven to 375°. Add oil and 8 tablespoons butter to a large heated skillet. When butter melts, add bay leaf. Add chopped celery, onion and apple; cook for about 5 minutes and then stir in salt, pepper and poultry seasoning.
Add parsley and bread cubes; toss until well distributed. Moisten with chicken stock until bread is soft and moist but not wet. Remove the bay leaf.
Butter a muffin pan with remaining butter; fill muffin about cups 1/2 to 2/3 full. Bake for 20 minutes, or until each are set and crispy on top. Bake in 6-muffin pan for larger mounds. Yield: 12 servings