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Name: Boston Chicken Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 cn Sliced carrots; (10 ounces); 3 tb Bottled liquid margarine; Ar; 1 Cubes with crumbs; 12 ts Poultry seasoning; 1 tb Rubbed sage; 3 English muffins; cut into; 2 tb Dry minced onion; 1 cn Slices mushrooms; (4; 1 tb Chicken bouillon powder; 2 Ribs celery; cut 4-5 pieces; 1 Bag unseasoned croutons; (8; 1 tb Dry parsley; minced; 1 cn Chicken broth; (14 ounces)

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INGREDIENTS

1 cn Sliced carrots; (10 ounces)
3 tb Bottled liquid margarine
Ar
1 Cubes with crumbs
12 ts Poultry seasoning
1 tb Rubbed sage
3 English muffins; cut into
2 tb Dry minced onion
1 cn Slices mushrooms; (4
1 tb Chicken bouillon powder
2 Ribs celery; cut 4-5 pieces
1 Bag unseasoned croutons; (8
1 tb Dry parsley; minced
1 cn Chicken broth; (14 ounces)
WALDINE VAN GEFFEN VGHC42A

Servings

INSTRUCTIONS

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

NOTES

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Boston Chicken Stuffing

1 cn Sliced carrots; (10 ounces)
3 tb Bottled liquid margarine
 Ar
1 Cubes with crumbs
12 ts Poultry seasoning
1 tb Rubbed sage
3 English muffins; cut into
2 tb Dry minced onion
1 cn Slices mushrooms; (4
1 tb Chicken bouillon powder
2 Ribs celery; cut 4-5 pieces
1 Bag unseasoned croutons; (8
1 tb Dry parsley; minced
1 cn Chicken broth; (14 ounces)
 WALDINE VAN GEFFEN VGHC42A

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 <c.simpson@WORLDNET.ATT.NET>

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 8 Servings

Calories: 13
Calories from Fat: 2 (15%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0.1mg		0 %
Sodium 11mg		0 %
Potassium 33.7mg		1 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13

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