Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy

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I havent made the other parts of the receipe, but that stuffing is to die for! I have made it two years in a row. It is rather sweet though, more like a desert. I found the more bread ends that I added the less mushy and sweet it was. But either way, it is realllly yummy

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I made it last year.. and this is for sure I'm gonna repeat it again since we have guests..I added some turkey sausage and here in Puerto Rico we don't get pumpkin muffins so I use corn muffins instead

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Pumpkin Muffin Stuffin?by Rachel Ray

1 stick butter, divided
1 fresh or dried bay leaf
6 ribs celery from the heart, chopped with greens
2 to 3 McIntosh apples, seeded and chopped
2 medium onions, chopped, divided
1 medium zucchini, chopped
Salt and pepper
6 pumpkin muffins, crumbled
1/2 cup sunflower seeds
2 tablespoons poultry seasoning
1-2 cups chicken stock

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. 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. 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.

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My sister saw this and made it for our family for Thanksgiving and we all LOVE it!!! Since she is a vegetarian she made some changes but it is WONDERFUL!!! My very picky 19 year old daughter can't get enough of it and has asked my sister to make a double batch for this year. Rachael we can't thank you enough for this!

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The only part of this recipe I used was to use the pressed herbs and spices on a whole bird... We pulled the skin away from the breasts, legs, anything we could reach, and then cooked the bird using the flip method, and it was an incredible turkey!

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No, we did not make the stuffing (obviously too sweet or the gravy (obviously too spicy unless your family puts hot sauce on everything. Just the turkey.

And I had to adjust the timing and temperature on the turkey breasts, because they were sharing the oven with a goose in the last stages of coming to crispy deliciousness (350?. So I threw away the cooking instructions and simply roasted the turkey breasts skin up at that temperature until the instant-read thermometer hit 160 or so, then they came out and rested for a bit (for how long it takes to carve a goose before slicing.

But the combination of spices on the skin and the herb/nut appareil under the skin was fabulous. The dominant flavor combination -- cumin, coriander, cilantro, paprika -- was basically Moroccan. And the turkey breasts were the moistest and most flavorful we've ever had--and they stayed that way through a week of being eaten as leftovers.

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This was the best non-traditional recipe for Thanksgiving my family's ever had. We used pumpkin bread instead of muffins, since we couldn't find any, and it turned out wonderfully. The gravy is spicy....I mean very spicy! So it really only worked when mixed in with everything else. The sweetness of the stuffing counters the hot of the gravy, and it's so good.

Summation: Mix together the turkey, stuffing, gravy and some mashed potatoes and this dish is perfect!

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After watching this menu be prepared I thought the stuffing looked delicious and decided to try it for our Thanksgiving meal.

The finished product tasted heavily of the poultry seasoning and had way too strong of a pumpkin taste.

I won't make it again, but I'd definitely let the muffins dry out like other posters have said as well as really limit the amount of stock to add at the end.

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I used the spice rub (minus the nuts because I didn't have any on our 18 lb whole turkey. The top browned early so i covered it with foil. I stuffed the herbs right into the cavity. Came out moist and delicious with a slightly smoky flavor.

The stuffing looked "different" so we had another batch of "regular" stuffing available for traditionalists. I couldn't find bakery muffins, so just made my own a couple of days ahead and let them dry out a little. Also I didn't add all the sugar to the muffins so they weren't super sweet. Couldn't find McIntosh apples so substituted others, but used everything else according to the recipe. Only added a little chicken stock so it wasn't too soupy. All it needed was about 10 minutes in the oven to crisp up the top. Many people raved about the stuffing at dinner, and asked for the recipe. So I would definitely make it again.

Didn't make the gravy. Next time would be nice if you would divide up the 3 recipes on your website so I can download them separately.

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I have never tried a Rachael Ray recipe that I didn't like. This would be my first. The biggest issue was the smoke that filled the kitchen, but then again that's what happens when olive oil meets heat. For some reason the rub mixture gave turkey a very strange and unpleasant taste/smell. Unfortunately I had to toss the entire thing.