1. Heat a large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened.
2. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper.
3. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing – 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
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|Serving Size: 1 Serving (2313g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 969 (56%)|
|Amt Per Serving||% DV|
|Total Fat 107.7g||144 %|
|Saturated Fat 43.4g||217 %|
|Monounsaturated Fat 33.8g|
|Polyunsanturated Fat 21.2g|
|Cholesterol 181.3mg||56 %|
|Sodium 2089.8mg||72 %|
|Potassium 3584.2mg||94 %|
|Total Carbohydrate 163.9g||48 %|
|Dietary Fiber 30g||120 %|
|Sugars, other 133.9g|
|Protein 48.1g||69 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1734
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