Boston Markets Chicken Stuffing

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Boston Markets Chicken Stuffing Ingredients

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

Instructions for Boston Markets Chicken Stuffing

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 on Jan 11, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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