Boston Market Stuffing
|1 10-oz cancarrots; sliced, undrained|
|1 4-oz canmushrooms; sliced, undrained|
|1 14-oz canchicken broth|
|2 ribscelery; cut 4-5 pieces|
|1 tbsRubbed sage|
|12 tbsPoultry seasoning|
|1 tbsChicken bouillon powder|
|3 tbsBottled liquid margarine; or melted butter|
|3 English muffins; cut into 1/2" cubes with crumbs|
|1 8-oz bagBag unseasoned croutons|
|1 tbsDry parsley; minced|
|2 tbsDry minced onion|
Boston Market Stuffing Preparation
When you open the can of carrots, run the blade of a paring knife through
them right in the can so that you've reduced them to tiny bits without
mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside.
Empty the cam of broth into the blender and add the celery along with the
sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds
on high speed, only until celery is finely minced.
Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and
onion to the Dutch oven. Pour blender mixture over and stir to combine with
rubber bowl scraper until completely moist.
Cover with a lid and bake at 350* about 45 minutes to an hour or until
Refrigerate leftovers to use within a week. Freeze to use within 4 months.
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