Boston Market Stuffing

By nurseliz

Ingredients

• 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

Preparation

Step 1

1. Preheat the oven to 350°F.

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