This recipe, from Rachael Ray, was sent in by Melinda Cabrera of Modesto.
1 tablespoon olive oil or vegetable oil, plus some for drizzling
2 slices bacon, chopped
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1 small McIntosh apple, chopped
2 ribs celery from the heart, finely chopped
1 small onion, chopped
2 tablespoons freshly chopped sage leaves, or 1 teaspoon ground dried sage
2 tablespoons freshly chopped thyme leaves, or 1 teaspoon dried leaves
Freshly ground black pepper
2 store-bought corn muffins
Preheat a medium skillet over medium-high heat. Add oil and bacon to the skillet and cook two minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables five minutes, stirring frequently. Crumble the corn muffins into the pan and combine.