Boston Chicken Stuffing
Try this Boston Chicken Stuffing recipe, or contribute your own. "Vegetables" and "Stuffings" are two of the tags cooks chose for Boston Chicken Stuffing.
Yield: 8 Servings Ready in 1 hours
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|1 cnSliced carrots; (10 ounces)|
|3 tbBottled liquid margarine|
|1 Cubes with crumbs|
|12 tsPoultry seasoning|
|1 tbRubbed sage|
|3 English muffins; cut into|
|2 tbDry minced onion|
|1 cnSlices mushrooms; (4|
|1 tbChicken bouillon powder|
|2 Ribs celery; cut 4-5 pieces|
|1 Bag unseasoned croutons; (8|
|1 tbDry parsley; minced|
|1 cnChicken broth; (14 ounces)|
|WALDINE VAN GEFFEN VGHC42A|
Boston Chicken Stuffing Preparation
When you open the can of carrots, run the blade of a paring knife through them right in the can so that youve 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 piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months. Source: Ask Your Neighbor. Posted to EAT-L Digest 26 Sep 96 Date: Thu, 26 Sep 1996 18:59:30 -0400 From: Simps
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