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cheftom
November 22nd, 2013, 11:55 AM
Boston Market Stuffing

One 10-ounce can sliced carrots, undrained
One 14-ounce can sliced mushrooms, undrained
One 14-ounce can chicken broth
2 ribs celery, cut into 5 pieces
1 tablespoon rubbed sage
1⁄2 teaspoon poultry seasoning
1 tablespoon chicken bouillon powder
3 tablespoons melted butter
3 English muffins, cut into 1⁄2-inch cubes
One 8-ounce bag plain croutons (6 cups)
1 tablespoon parsley flakes
2 tablespoons onion flakes

1. Preheat the oven to 350F.

2. Empty the sliced carrots and their liquid into a Dutch oven. Add the mushrooms and their liquid; set aside.

3. Pour the chicken broth into a blender. Add the celery pieces, sage, poultry seasoning, bouillon powder, and butter. Blend for a few seconds or until the celery is finely minced.

4. Add the English muffin cubes, croutons, parsley flakes, and onion flakes to the Dutch oven.

5. Add the blender mixture and stir with a rubber spatula until completely moist.

6. Cover and bake for about 45 minutes, until steaming hot.

Serves 8

MasteringTheFlame
November 23rd, 2013, 10:33 AM
I really like a good stuffing, and this one sounds pretty good. I've never had Boston Market's stuffing, but since Thanksgiving is right around the corner I might have to try out this recipe. I like the idea of using carrots and mushrooms in the stuffing, I've never used them both in any stuffing I've made before.