Boston market's chicken stuffing

Yield: 1 Servings

Measure Ingredient
10 ounces Canned sliced carrots with juice
4 ounces Canned mushrooms slices with juice
14 ounces Canned chicken broth
2 Ribs celery; thinly sliced
1 tablespoon Rubbed sage
4 tablespoons Poultry seasoning
1 tablespoon Chicken bouillon powder
3 tablespoons Melted butter
3 English muffins; cut into cubes with crumbs
8 ounces Bag unseasoned croutons
1 tablespoon Dry parsley; minced
2 tablespoons 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. Makes 8 servings. Source: Ask Your Neighbor.

Contributed by: ThePoet102

Posted to recipelu-digest Volume 01 Number 494 by Giz2day <Giz2day@...> on Jan 11, 1998

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