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

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I tried this recipe last Thanksgiving and even though hubby didn't understand why he needed to pick up a brick on the grocery list.... This was a huge hit with everyone and even though I did not use the stuffing recipe with this. The turkey was the BOMB ! I finished the cooking process in a roaster oven and had the overn free for other dishes. A tradiitonal full turkey may look appeasing to the eye on a dinner table, but this stands alone in flavor and time. Will be cooking the breasts again this Thanksgiving.....Hubby gets a break from the spot light of carving....

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I used 3 day old bakery carrot muffins - they're a bit drier and make it not so mushy. Added chopped carrots and omitted the onion due to an alergy... easy on the stock and cooked it for 30 minutes at 400, stirring twice. They key is to chop all ingredients really tiny and cook them on the stove until they are done or everything comes out too crunchy and the flavors are not well blended. Omitted the nuts/seeds as well - most food should not go crunch in my opinion. Took my final version to a church thanksgiving and it was a hit so I made it again for Thanksgiving at Mom's - 2 batches fed 30 people! It is a ton of stuffing but everyone was bummed that so little was leftover to take home! Yes it's sweet but it prepares your taste buds for apple pie! Com'on it's the holidays!

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easy to make, but the stuffing is just too sweet for me made with the muffins.

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I made this for Thanksgiving. Traditionally, we had the whole turkey mom would stuff and bake for hours. This year was my turn, and I was tired of tradition. I had watched Rachel's 60 minute, part II meal and decided to give it a try. WOW! My guests were blown away! I have made it twice since then and it is always a hit. The spices are fabulous and make your taste buds explode! Thank you Rachel for your creativity in the kitchen. Turkey has taken on a whole new meaning for me and my family!

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I did not make the turkey, so this review is only for the stuffin muffins & gravy. The gravy was HOT, but everyone liked it.
The stuffin was awesome. I would not bother to make it in muffin tins again because the consistency was too moist & it would have been just as good in a casserole dish.
I shredded my zuccini which was a great way to sneak the veggies past my girls. The flavors were soooo good!!! I'll be making again and again. Thanks Rach!

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I made this pumpkin stuffing for Thanksgiving and it was a HIT! No one could believe what the ingredients were!
I did not put zucchini in my version, and it still turned out great!
I am making it again for a Christmas dinner side!!

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I've made this meal two Thanksgivings in a row because we like it so much. We buy a whole turkey, cut off the breasts for this meal and cook the rest of it for turkey sandwishes and soup. This year I added whole wheat bread cubes to the pumpkin bread because I couldn't find any muffins, and remembered that I thought it was a little of the sweet side. On the whole though, the sweet dressing balances the herby turkey and the spicy chipotle gravy! Our guests from LAST year are still talking about this meal! Thanks Rachael!

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Good thing I tried the pressed herb mixture on only one breast. The nut/herb mixture was nasty-- a complete waste! The stuffing was just OK, it took a long time baking in the oven to turn from mush into something eatable. The gravy was good-- that's the ONLY reason this one gets 2 stars.

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This is good.. I only made the stuffing (and it would have been nice to have a separate card for it I added squash to the mix as well and did away with the sunflower seeds. The stuffing I felt was a bit too sweet for me, would have liked it a little bit tamer, but the veggies were delicious.. it didn't really crisp either, slightly burned in the oven, but eh.. yeah it was good.

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The muffin stuffing was terrible! A lot of time and money wasted. I even went to the trouble of making pumpkin muffins from scratch as I couldn't find them in stores where I live.