Harvest Muffin Stuffin' And Chipotle Gravy - Rachael Ray

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.