Boston Chicken Stuffing

Categories: Copycat, Dressings, Vegetables
      Yield: 8 side dish
 
                -Patdwigans fwds07a
     10 oz [280 ml] Can sliced carrots; undrain
      4 oz [112 ml[ Can slices mushrooms;undrain
     14 oz [392 ml] Can chicken broth
      2    Ribs celery; cut 4-5 pieces
      1 tb Rubbed sage
     12 ts Poultry seasoning
      1 tb Chicken bouillon powder
      3 tb Bottled liquid margarine or
           -melted butter or margarine
      3    English muffins; cut into
           -1/2" cubes with crumbs
      8 oz [224 g]Bag unseasoned croutons
      1 tb Dry parsley; minced
      2 tb Dry minced onion

  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 cam 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~ about 45 minutes to an hour or until
  piping hot. Refrigerate leftovers to use within a
  week. Freeze to use within 4 months.