Harvest Muffin Stuffin' and Chipotle Gravy

Ingredients

• 4 ounces butter (1 stick)
• 1 lb macintosh apples (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 sunflower seed, 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. 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. 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. 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.