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Boston Market’s Chicken Stuffing

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CATEGORY CUISINE TAG YIELD
Meats Dutch 1 Servings

INGREDIENTS

10 oz Canned sliced carrots with juice
4 oz Canned mushrooms slices with juice
14 oz Canned chicken broth
2 Ribs celery; thinly sliced
1 tb Rubbed sage
4 tb Poultry seasoning
1 tb Chicken bouillon powder
3 tb Melted butter
3 English muffins; cut into cubes with crumbs
8 oz Bag unseasoned croutons
1 tb Dry parsley; minced
2 tb Dry minced onion

INSTRUCTIONS

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

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