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Recipe to Print-Pumpkin-Zucchini Muffin Stuffin' - Copy

$scale_by Recipe Name: Pumpkin-Zucchini Muffin Stuffin' - Copy Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Bread Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 20.00 Minutes Heart Healthy: No Oven Temp: 450 Approx. Cost/Serving: $0.70 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: An ice cream scoop is an easy way to portion out stuffing on dinner plates.

Ingredients: Directions: Preheat oven to 450 degrees. 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, 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 stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00