Boston Market Stuffing
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 ...
Ingredients
- 4Ouncecan sliced mushrooms; undrained
- 14Ouncecan chicken broth
- 2ribs celery; cut 4−5 pieces
- 1tbl. rubbed sage
- 12tbl. poultry seasoning
- 1tbl. chicken bouillon powder
- 3tbl. bottled liquid margarine or melted butter or margarine
- 3english muffins; cut into 1/2" cubes with crumbs
Directions
- 1
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 wit
- 2
Empty it then into a Dutch oven
- 3
Add the mushrooms
- 4
set aside
- 5
Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine
- 6
Blend a few seconds on high speed, only until celery is finely minced
- 7
Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven
- 8
Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist