i’ve never been one for stuffing but rachael ray made this pumpkin muffin stuffin’ with her 60 minute thanksgiving meal and it looked yummy. i’m going to make it the center of a chicken roll i’ll be making for thanksgiving dinner!
- 2 tablespoons of margarine from a tub
- 1 fresh or dried bay leaf
- 3 ribs celery from the heart, shopped with greens
- 1-1/2 McIntosh apples, seeded and chopped
- 1 small onion, chopped, divided
- 1/2 medium zucchini, chopped
- sea salt and pepper
- 5 small pumpkin muffins or 3 large pumpkin muffins from market * number of muffins depends on size of muffins as well as personal preference!
- 1/4 cup pumpkin seeds
- 1 tablespoons poultry seasoning
- 1 cup low-sodium chicken broth
- 1 tablespoons maple syrup, optional
Preheat oven to 450 degrees F.
Heat a large, deep skillet over medium to medium-high heat with 2 tablespoons of margarine. To melted margarine, add bay leaf, celery, apple, onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened.
Crumble or cut the muffins into small pieces. If desired, toast the small pieces of muffins for 15 minutes at 350 degrees F for additional texture. Add muffins and pumpkin seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with stock. Add maple syrup for additional sweetness.
Pile the stuffing into a serving dish. Place in oven to just crisp up the top – it should only take a couple of minutes, tops.
original recipe from Food Network Special Rachael Ray’s Thanksgiving in 60 – 2: Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin’ with Chipotle Gravy