Boston Markets Chicken Stuffing

Ready in 1 hour

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14 oz chicken broth, canned
3 English muffins; cut into
1 tb Chicken bouillon powder
3 tb Butter; melted
1 tb sage; Rubbed
4 tb Poultry seasoning
1 tb Dry parsley; minced
2 tb Dry onion, minced
2 Ribs celery; thinly sliced
4 oz mushrooms, sliced, canned
1 8-oz bag unseasoned croutons
10 oz carrots, canned; sliced

Original recipe makes 1



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

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