Boston Market Stuffing
1 (10-ounce) can sliced carrots
1 (4-ounce) can sliced mushrooms
1 (14-ounce) can chicken broth
2 thickly chopped celery ribs
1 tablespoon sage
12 teaspoons poultry seasoning
1 tablespoon chicken bouillon powder
3 tablespoons melted margarine
3 English muffins
1 (8-ounce) bag unseasoned croutons
1 tablespoon parsley
2 tablespoons minced onion
Preheat the oven to 350°F.
When you open the can of carrots, run the blade of a small knife through them right in the can so that you've reduced them to tiny bits without mashing them. Empty the
carrots and mushrooms with their juices into a Dutch oven.
Empty the can of broth into a blender and add the celery, sage, poultry seasoning, bouillon powder, and margarine. Blend a few seconds on high speed, only until celery is finely minced.
Slice the English muffin into cubes. Add the cubes, croutons, parsley, and onion to the Dutch oven. Pour the blender mixture over and stir to combine until completely moist.
Cover with a lid and bake 45 minutes to 1 hour, or until hot.