Prep 30 mins
Cook 45 mins
Got this from Rachel Rays 2006 Thanksgiving recipe. Can't wait to try it. "This slightly sweet stuffing, made with store-bought pumpkin muffins, is as easy to make as it is delicious! It's a recipe to be truly grateful for!"
- 4 ounces butter (1 stick)
- 1 lb mcintosh apple (about 1 pound, 2-3 apples)
- 2 onions, chopped
- 1 zucchini, chopped
- 6 small celery ribs, from the heart leafy greens attached, chopped
- 1 bay leaf
- salt & freshly ground black pepper
- 6 store-bought pumpkin muffins
- 1⁄2 cup shelled pumpkin seeds or 1⁄2 cup sunflower seeds, toasted
- 2 tablespoons poultry seasoning
- 6 cups chicken broth
- 1⁄3 cup flour
- 1 canned chipotle chile in adobo, finely chopped, plus 2 T adobo sauce
- In a large, deep skillet, melt 5 T butter over medium heat. Add the apples, 3/4 of the onions, the zucchini, celery and bay leaf. Season with salt and pepper and cook until softened, about 10 minutes.
- Preheat the broiler. Crumble the muffins into the skillet. Add the pumpkin seeds and poultry seasoning, and salt and pepper to taste. Pour in up to 2 cups broth (depending on how moist you like it). Spoon the stuffing into a heatproof dish and broil until crisp, 5 minutes.
- In a medium saucepan, melt the remaining 3T butter over medium heat. Add the remaining onion and sweat it to make it nice and sweet, about 5 minutes. Whisk in the flour for 1 minute. Stir in the chipotle and adobo sauce, then whisk in the remaining 4 cups broth. Simmer until the gravy is thick enough to coat the back of a spoon, 7-8 minutes. Season with salt and serve with the stuffing.