Run the blade of a paring knife through the carrots in the can; reducing
them to tiny bits without mashing them. Empty carrots into a Dutch oven.
Add the mushrooms; set aside. Pour broth into a blender; add celery, sage,
poultry seasoning, bouillon powder, and butter. Blend a few seconds on high
speed, until celery is finely minced.
Meanwhile, add English muffin cubes, (crumbs too), croutons, parsley, and
onion to the Dutch oven. Pour blender mixture over all. Using a rubber
spatula, stir until breads are completely moist. Cover; bake at 350 degrees
about 45 minutes to an hour or until piping hot. Refrigerate leftovers to
use within a week. Freeze to use within 4 months. Makes 8 servings. Source:
Ask Your Neighbor.
Contributed by: ThePoet102
Posted to recipelu-digest Volume 01 Number 494 by Giz2day <Giz2day@aol.com>
on Jan 11, 1998
A Message from our Provider:
“Jesus: Amazing love”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!