This slightly sweet stuffing, made with store-bought pumpkin muffins, is as easy to make as it is delicious!
Makes: 8 servings
Prep: 10 mins
Cook: 30 mins
- 1 stick (4 ounces) butter
- 2 - 3 McIntosh apples (about 1 pound), cored and chopped
- 2 onions, chopped
- 1 zucchini, chopped
- 6 small ribs celery from the heart, leafy greens attached, chopped
- 1 fresh or dried bay leaf
- Salt and freshly ground pepper
- 6 store-bought pumpkin muffins
- 1/2 cup shelled pumpkin seeds or sunflower seeds, toasted
- 2 tablespoons poultry seasoning
- 6 cups chicken broth
- 1/3 cup flour
- 1 canned chipotle chile in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
- In a large, deep skillet, melt 5 tablespoons butter over medium heat. Add the apples, three quarters of the onions, the zucchini, celery and bay leaf. Season with salt and pepper and cook until softened, 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 3 tablespoons 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 to 8 minutes. Season with salt and serve with the stuffing.