CopyCat Boston Market Stuffing
20m prep 1h 0m cook 1h 20m ready
A copycat version of Boston Market's stuffing, made with English muffins, croutons, and a seasoned chicken broth mixture with carrots and mushrooms. Baked until piping hot, it's a savory side dish perfect for holidays.
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Ingredients
- 10 Ounce Can sliced carrots; undrained
- 4 Ounce Can sliced mushrooms; undrained
- 14 Ounce Can chicken broth
- 2 ribs celery; cut 4-5 pieces
- 1 Tbl. Rubbed sage
- 12 Tbl. Poultry seasoning
- 1 Tbl. Chicken bouillon powder
- 3 Tbl. Bottled liquid margarine or melted butter or margarine
- 3 English muffins; cut into 1/2" cubes with crumbs
- 8 Ounce Bag unseasoned croutons
- 1 Tablespoon Dry parsley; minced
- 2 Tablespoon Dry minced onion
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Step 1.
Open the can of carrots and, using a paring knife, run the blade through the carrots right in the can to reduce them to tiny bits without mashing them. Empty the chopped carrots into a Dutch oven, then add the mushrooms and set the Dutch oven aside.
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Step 2.
Empty the can of broth into a blender. Add the celery, sage, poultry seasoning, bouillon powder, and margarine. Blend on high speed for a few seconds, just until the celery is finely minced; do not overblend.
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Step 3.
While the blender runs, add the English muffin cubes (including crumbs), croutons, parsley, and onion to the Dutch oven with the carrots and mushrooms.
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Step 4.
Pour the blender mixture over the ingredients in the Dutch oven. Using a rubber bowl scraper, stir to combine until the mixture is completely moist.
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Step 5.
Cover the Dutch oven with a lid and bake at 350°F for about 45 minutes to 1 hour, or until piping hot throughout.
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Step 6.
Refrigerate leftovers to use within a week, or freeze to use within 4 months.
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