Boston Chicken’s Stuffing
1 can sliced carrots - (10 oz) – undrained
1 can slices mushrooms - (4 oz) – undrained
1 can chicken broth - (14 oz)
2 celery ribs – cut 4 to 5 pieces
1 tablespoon rubbed sage
12 teaspoons poultry seasoning
1 tablespoon chicken bouillon powder
3 tablespoons bottled liquid margarine
(or melted butter or margarine)
3 English muffins – cut into cubes
with their crumbs
1 bag unseasoned croutons - (8 oz)
1 tablespoon dried parsley
2 tablespoons dried minced onion
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
Empty the can 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 350 degrees about 45 minutes to an hour or until piping hot. Can be frozen to use within 4 months.