Boston Chicken Stuffing

Recipe Ingredients

1		Sliced carrots - (10 ounces)
		Undrained
1		Slices mushrooms - (4 ounces) undrained
1		Chicken broth - (14 ounces)
2		Celery - cut 4-5 pieces
1 tablespoon	15ml	Rubbed sage
12 teaspoons	60ml	Poultry seasoning
1 tablespoon	15ml	Chicken bouillon powder
3 tablespoons	45ml	Melted butter or margarine
3		English muffins - cut into
1		With crumbs
1		Unseasoned croutons - (8 ounces)
1 tablespoon	15ml	Dry parsley - minced
2 tablespoons	30ml	Dry minced onion

Recipe Instructions

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 350F 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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