Main Ingredients:

See below ingredients and instructions of the famous recipe

Cooking Preparation of the Recipe:

10 Ounce Can sliced carrots; undrained
4 Ounce Can sliced mushrooms; undrained14 Ounce Can chicken broth
2 ribs celery; cut 4-5 pieces1 Tbl. Rubbed sage
12 Tbl. Poultry seasoning
1 Tbl. Chicken bouillon powder
3 Tbl. Bottled liquid margarine or melted butter or margarine3 English muffins; cut into 1/2" cubes with crumbs
8 Ounce Bag unseasoned croutons1 Tablespoon Dry parsley; minced2 Tablespoon Dry minced onion
When you open the can of carrots, run the blade of a paring knife throughthem 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 thesage, poultry seasoning, bouillon powder and margarine. Blend a few secondson high speed, only until celery is finely minced.
Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley andonion to the Dutch oven. Pour blender mixture over and stir to combine withrubber bowl scraper until completely moist.
Cover with a lid and bake at 350* about 45 minutes to an hour or untilpiping hot.
Refrigerate leftovers to use within a week. Freeze to use within 4 months.
Boston Market Stuffing 54

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