Ingredients

• 1 stick butter, divided
• 1 fresh or dried bay leaf
• 6 ribs celery from the heart, shopped 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
• 6 cups chicken stock, divided

Directions

1. While turkey roasts, heat a second 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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