STUFFING LIKE BOSTON MARKET
1 (10 oz.) can sliced carrots, undrained
1 (4 oz.) can sliced mushrooms, undrained
1 (14 oz.) can clear chicken broth
2 ribs celery cut in 4 or 5 pieces each
1 T. rubbed sage
1/2 t. poultry seasoning
1 T. chicken bouillon powder
3 T. bottled liquid margarine or melted butter
3 English muffins cut into 1/2 inch cubes (crumbs and all)
1 (8 oz.) bag (6 c.) unseasoned croutons
1 T. dry minced parsley
2 T. dry minced onion
When you open the can of sliced 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 can of chicken broth into the blender and add the celery pieces 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° about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.
(Makes 8 side dish servings)