Bread stuffing with onions and apples (side dish)

Ingredients:

• 165 g softened butter
• About 2 cups chopped celery
• 3–4 McIntosh apples, peeled, quartered and finely chopped
• 1 large onion, finely chopped, or 2 medium onions, finely chopped
• 2 tbsp poultry seasoning
• 8 cups store-bought bread filling mix, such as Pepperidge Farm
• 4–5 cups chicken broth, as needed
• 1 egg, beaten (if making muffins)

Preparation:

1. Preheat oven to 200°C.
2. Heat a large skillet over medium-high heat. Melt 4 ounces (110 g) of butter in the skillet. Once melted, add the celery, apples, and onion. Season with salt, pepper, and poultry seasoning. Cook until the vegetables and apples begin to soften, 5–6 minutes.
3. Add the bread mixture to the pan and stir. Moisten the filling with chicken broth until the bread is soft but not soggy. Let the filling cool either in the pan or in a bowl.
   
   Bread mix:
   You can also use homemade croutons made from any type of bread: black, white, or whole grain. You can also add fresh herbs: 1/4 cup each of chopped parsley, thyme, and sage.
4. Filling in a baking dish:
   
   Grease a baking dish with 30 g of butter. Spoon the filling into the dish and scatter the remaining butter over the top. Bake until crispy on top, 15–20 minutes. Serve hot or at room temperature.
5. Muffins:
   
   Grease a 12-cup muffin tin with the remaining 55g (2 oz) of butter. Fold the beaten egg into the filling. Spoon the filling into the muffin tin. Bake until crisp on top, 10–15 minutes. Transfer the muffins to a serving platter and serve hot or at room temperature.
   
   Note
   
   If you're short on time, use store-bought cornbread mix or ready-made cornbread. Just be sure to let it dry overnight.