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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (110g)|
|Recipe Makes: 12|
|Calories from Fat: 19 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.1mg||0 %|
|Sodium 315.1mg||11 %|
|Potassium 223.6mg||6 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 24.1g|
|Protein 4.7g||7 %|
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.
Calories per serving: 143
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.