Boston Market's Chicken Stuffing Recipe
Servings: 1
Ingredients
- 10 ounce Canned sliced carrots with juice
- 4 ounce Canned mushrooms slices with juice
- 14 ounce Canned chicken broth
- 2 x Ribs celery, thinly sliced
- 1 Tbsp. Rubbed sage
- 4 Tbsp. Poultry seasoning
- 1 Tbsp. Chicken bouillon pwdr
- 3 Tbsp. Melted butter
- 3 x English muffins, cut into cubes with crumbs
- 8 ounce Bag unseasoned croutons
- 1 Tbsp. Dry parsley, chopped
- 2 Tbsp. Dry chopped onion
Directions
- 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 in the mushrooms; set aside. Pour broth into a blender; add in celery, sage, poultry seasoning, bouillon pwdr, and butter. Blend a few seconds on high speed, till celery is finely chopped.
- Meanwhile, add in English muffin cubes, (crumbs too), croutons, parsley, and onion to the Dutch oven. Pour blender mix over all. Using a rubber spatula, stir till breads are completely moist. Cover; bake at 350 degrees about 45 min to an hour or possibly till piping warm. Chill leftovers to use within a week. Freeze to use within 4 months.
- Makes 8 servings.
- Ask Your Neighbor.
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