Pressed Herbs And Spices Turkey Breast Pumpkin Zucchini Muffin Stuffin With Chipotle Recipes

PUMPKIN SPICE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
• Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
• Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
• Scoop batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

PRESSED HERBS AND SPICES TURKEY BREAST, PUMPKIN-ZUCCHINI MUFFIN STUFFIN' WITH CHIPOTLE

Steps:

• Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix grill seasoning, cumin, paprika and coriander together. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste. Use a rubber spatula on hand. Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F. 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. In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste. Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy.

PUMPKIN SPICE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
• Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
• Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
• Scoop batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

HARVEST MUFFIN STUFFIN' AND CHIPOTLE GRAVY - RACHAEL RAY

Steps:

• In a large, deep skillet, melt 5 T butter over medium heat. Add the apples, 3/4 of the onions, the zucchini, celery and bay leaf. Season with salt and pepper and cook until softened, about 10 minutes.
• Preheat the broiler. Crumble the muffins into the skillet. Add the pumpkin seeds and poultry seasoning, and salt and pepper to taste. Pour in up to 2 cups broth (depending on how moist you like it). Spoon the stuffing into a heatproof dish and broil until crisp, 5 minutes.
• In a medium saucepan, melt the remaining 3T butter over medium heat. Add the remaining onion and sweat it to make it nice and sweet, about 5 minutes. Whisk in the flour for 1 minute. Stir in the chipotle and adobo sauce, then whisk in the remaining 4 cups broth. Simmer until the gravy is thick enough to coat the back of a spoon, 7-8 minutes. Season with salt and serve with the stuffing.

PRESSED HERBS AND SPICES TURKEY BREAST, PUMPKIN-ZUCCHINI MUFFIN STUFFIN' WITH CHIPOTLE GRAVY

Steps:

• Preheat oven to 450 degrees F. Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix grill seasoning, cumin, paprika and coriander together. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste. Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand. Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Use your hands to move the paste around under the skin to evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Wash hands. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F. gravy:In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste.