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10 Ounce Can sliced carrots; undrained
4 Ounce Can sliced mushrooms; undrained
14 Ounce Can chicken broth
2 ribs celery; cut into pieces
1 Tbl. Rubbed sage
12 Tbl. Poultry seasoning
1 Tbl. Chicken bouillon powder
3 Tbl. Bottled liquid margarine or melted butter or margarine
3 English muffins; cut into 1/2" cubes with crumbs
8 Ounce Bag unseasoned croutons
1 Tablespoon Dry parsley; minced
2 Tablespoon Dry minced onion
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 piping hot.
Refrigerate leftovers to use within a week.
Freeze to use within 4 months.
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Boston Market Stuffing Recipe
10 Ounce Can sliced carrots; undrained4 Ounce Can sliced mushrooms; undrained
14 Ounce Can chicken broth
2 ribs celery; cut into pieces
1 Tbl. Rubbed sage
12 Tbl. Poultry seasoning
1 Tbl. Chicken bouillon powder
3 Tbl. Bottled liquid margarine or melted butter or margarine
3 English muffins; cut into 1/2" cubes with crumbs
8 Ounce Bag unseasoned croutons
1 Tablespoon Dry parsley; minced
2 Tablespoon Dry minced onion
Directions
Boston Market Stuffing Recipe
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 withoutmashing 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.
If you've eaten at an Boston Market restaurant and are a fan of this particular dish, I do believe this recipe will absolutely wow you! Happy cooking!
Please visit the Facebook page by clicking this text!
www.SecretRecipeWorld.com
Please visit the Facebook page by clicking this text!
www.SecretRecipeWorld.com
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