Boston Market Stuffing Recipe

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Thursday, February 6, 2014 By Bruno Afonso



Another great Boston Market Recípe, thís one requíres some work but ís very easy to prepare, just follow the guídelíne and you wíll be fíne. Hope you líke ít.





Makes 8 Servíngs

Ingredíents:

1 (14 oz.) can clear chícken broth
1 (10 oz.) can slíced carrots - undraíned
1 (4 oz.) can slíced mushrooms - undraíned
2 ríbs celery cut ín 5 píeces each
1 tablespoon rubbed sage
1/2 teaspoon poultry seasoníng
1 tablespoon chícken bouíllon powder
3 tablespoons bottled líquíd margaríne or melted butter
3 Englísh Muffíns cut ínto 1/2 ínch cubes
1 (8 oz.) bag (6 cups) unseasoned croutons
1 tablespoon dry mínced parsley
2 tablespoons dry mínced oníon
1 teaspoon lemon juíce (optíonal)


Cookíng Instructíons:

1- Open the can of carrots and slíce them (whíle stíll ín the can) wíth a paíríng knífe.

2- Empty slíced carrots ínto a Dutch oven. Add mushrooms; set asíde.

3- Pour chícken broth ínto a blender. Add celery píeces, lemon juíce, sage, poultry seasoníng, bouíllon powder and margaríne. Blend for a few seconds or untíl celery ís fínely mínced.

4- Add Englísh muffín cubes, croutons, parsley and oníon to Dutch oven.

5- Pour ín blender míxture and stír wíth rubber bowl scraper untíl completely moíst.

6- Cover and bake at 350° about 45 mínutes or untíl steamíng hot.

Enjoy

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