PUMPKIN-ZUCCHINI MUFFIN STUFFIN'

PUMPKIN-ZUCCHINI MUFFIN STUFFIN'
Food Network - Rachel Ray
I don't like the "normal" stuffing, but I love this stuff. It makes a lot. Keeps well for days in the fridge.

5 T butter - cut into pieces
1 fresh or dried bay leaf
6 ribs celery from the heart, chopped with greens
2-3 McIntosh apples, seeded and chopped (I have used different kinds of apples if I couldn't find McIntosh)
1 medium onion, chopped
1 medium zucchini
Salt and pepper
6 pumpkin muffins, crumbled
1/2 cup sunflower seeds
2 T poultry seasoning
1 1/2 cups - 2 cups chicken stock

Heat a large deep skillet over medium to medium-high heat with butter. To melted butter add bay leaf, 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 poulty seasoning then adjust salt and pepper. Dampen the stuffing with stock. Pile the stuffing into a serving dish. Place in oven to crisp at 450 - or do the broiler for a couple of minutes.