Harvest Muffin Stuffin' and Chipotle Gravy - Rachael Ray

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!"

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.