Try this Boston Markets Chicken Stuffing recipe, or contribute your own.
Suggest a better descriptionRun 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
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Serving Size: 1 Serving (1326g) | ||
Recipe Makes: 1 | ||
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Calories: 1853 | ||
Calories from Fat: 504 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56g | 75 % | |
Saturated Fat 26.8g | 134 % | |
Monounsaturated Fat 17.2g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 92.5mg | 28 % | |
Sodium 3939mg | 136 % | |
Potassium 2022.9mg | 53 % | |
Total Carbohydrate 287.6g | 85 % | |
Dietary Fiber 29.7g | 119 % | |
Sugars, other 257.9g | ||
Protein 51.8g | 74 % | |
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: 1853
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