Cranberry and Pumpkin Muffin Stuffing

4 day old Muffins (2 Cranberry -- I always use Cranberry Orange Walnut, 2 Pumpkin) Cut into cubes
2 medium leeks, chopped
2 celery ribs, chopped
2 tbsp butter
3-4 sprigs fresh thyme
1 tsp poultry seasoning (I like Bell's)
1 cup chicken stock

1. Heat a skillet to melt the butter
2. Saute the leeks and celery
3. Add the muffin crumbles and toast them in the pan
4. Add the seasonings
5. Moisten with the chicken stock and reduce heat to low

I got this idea when I made Rachael Ray's Lemon Poppy Muffin Stuffing.  I just swapped out the lemon poppy muffins for the pumpkin and cranberry when I made it for thanksgiving.

Almost ready for Thanksgiving dinner!