Harvest Muffin Stuffin' And Chipotle Gravy - Rachael Ray - cooking recipe

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

Preparation

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.