Boston Market's Chicken Stuffing Recipe

• 10 ounce Canned sliced carrots with juice
• 4 ounce Canned mushrooms slices with juice
• 14 ounce Canned chicken broth
• 2 x Ribs celery, thinly sliced
• 1 Tbsp. Rubbed sage
• 4 Tbsp. Poultry seasoning
• 1 Tbsp. Chicken bouillon pwdr
• 3 Tbsp. Melted butter
• 3 x English muffins, cut into cubes with crumbs
• 8 ounce Bag unseasoned croutons
• 1 Tbsp. Dry parsley, chopped
• 2 Tbsp. Dry chopped onion

1. Run the blade of a paring knife through the carrots in the can; reducing them to tiny bits without mashing them.
2. Empty carrots into a Dutch oven.
3. Add in the mushrooms; set aside.
4. Pour broth into a blender; add in celery, sage, poultry seasoning, bouillon pwdr, and butter.
5. Blend a few seconds on high speed, till celery is finely chopped.
6. Meanwhile, add in English muffin cubes, (crumbs too), croutons, parsley, and onion to the Dutch oven.
7. Pour blender mix over all.
8. Using a rubber spatula, stir till breads are completely moist.
9. Cover; bake at 350 degrees about 45 min to an hour or possibly till piping warm.
10. Chill leftovers to use within a week.
11. Freeze to use within 4 months.
12. Makes 8 servings.
13. Ask Your Neighbor.

carrots, mushrooms, chicken broth, celery, sage, poultry seasoning, chicken bouillon pwdr, butter, english muffins, croutons, parsley, onion

Taken from cookeatshare.com/recipes/boston-market-s-chicken-stuffing-89276 (may not work)