Title: Boston Market's Chicken Stuffing
Categories: Chicken, Stuffing, Mushrooms, American
Yield: 8 Servings
10 oz Can sliced carrots with juice
4 oz Can mushroom slices with juice
14 oz Canned chicken broth
2 Celery ribs; thinly sliced
1 tb Rubbed sage
4 tb Poultry seasoning
1 tb Chicken bouillon powder
3 tb Melted butter
3 English muffins; cut into
-cubes with crumbs
8 oz Bag unseasoned croutons
1 tb Dry parsley; minced
2 tb Dry minced onion
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.
Source: Ask Your Neighbor.
Source: cookbook copy cat recipes
