Boston Market Stuffing - Copycat

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 aside.
  • 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.
  • Refrigerate leftovers to use within a week. Freeze to use within 4 months.
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