Modified Rachael Ray's 30 Minute Meals Show
1 tablespoon oil
2 tablespoons butter
3 ribs celery, chopped
1 medium onion, chopped
Salt and pepper
2 teaspoons poultry seasoning
2 tsp dried sage
2 tablespoons chopped flat leaf parsley [okay, what I did as I don't usually have fresh parsley, is I used the celery leaves - it gives it a nice crisp addition and comes with the celery you are buying anyway...or you can just use dried parsley.]
1/4 pound bacon, cooked and chopped [this was originally prosciutto...so it was corn, sage and prosciutto stuffing...but I can never find prosciutto (and if I do, it is WAY too expensive), so I just changed this to bacon and precooked it (prosciutto is more like deli meat so you wouldn't have to precook it).]
3 corn muffins, crumbled [if you buy these, you'll probably only need 3 as the store makes them large. But my store didn't have any and I'm cheap, so I just bought a package of Jiffy corn muffin mix and made my own...I actually used the entire box, which makes 6-8 muffins, but smaller ones than you'd find in a bakery case. So if you want to make your own, just plan to buy a box of Jiffy corn muffin mix and use all the muffins you bake (for me this time that was 7 muffins).]
1 cup chicken stock or broth [I used chicken broth (you know from the cube...yes, I'm cheap, but it tastes fine to me) and didn't use the entire cup...you just want to use enough to moisten, so you'll have to base this on your corn muffin usage.]
If you are going to make your own corn muffins, do that first. Also cook the bacon (unless you have leftovers from something).
Heat a skillet over medium high heat and combine oil and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Sauté 5 minutes until just tender, add sage, parsley, cooked bacon and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth (so here just use as much as you need, for me that was just over 1/2 a cup) and heat through. Remove from heat. Serve warm.