Boston chicken stuffing

Yield: 8 Servings

Measure Ingredient
\N \N VGHC42A-----
1 can Sliced carrots -- (10
\N \N Ounces) undrain
1 can Slices mushrooms -- (4
\N \N Ounces) undrain
1 can Chicken broth -- (14
\N \N Ounces)
2 \N Ribs celery -- cut 4-5
\N \N Pieces
1 tablespoon Rubbed sage
12 teaspoons Poultry seasoning
1 tablespoon Chicken bouillon powder
3 tablespoons Bottled liquid margarine or
\N \N Melted butter or mar
3 \N English muffins -- cut into
\N \N Cubes with crumbs
1 \N Bag unseasoned croutons --
\N \N (8 ounces)
1 tablespoon Dry parsley -- minced
2 tablespoons 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 intoa 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. Source: Ask Your Neighbor.

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