Boston Market Stuffing
Copycat Boston Market stuffing made with English muffins, croutons, and canned vegetables blended with herbs and chicken broth — moist and deeply savory.
AmericanOtherIntermediate45 minBy Northstar
Ingredients
Servings
8
- 10 oz canned sliced carrots, undrained
- 4 oz canned sliced mushrooms, undrained
- 14 oz canned chicken broth
- 2 stalks celery, cut in pieces
- 1 tbsp rubbed sage
- 1 tbsp poultry seasoning
- 1 tbsp chicken bouillon powder
- 3 tbsp liquid margarine or melted butter
- 3 count English muffins, cut into ½-inch cubes
- 8 oz bag unseasoned croutons
- 1 tbsp dried parsley
- 2 tbsp dried minced onion
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
- 2
Run a knife through the canned carrots in the can to dice them finely. Empty into a Dutch oven and add mushrooms.
- 3
In a blender, combine chicken broth, celery, sage, poultry seasoning, bouillon powder, and margarine. Blend until smooth.
- 4
Pour blended mixture over the carrots and mushrooms. Add English muffin cubes, croutons, dried parsley, and dried onion. Stir to combine.
- 5
Transfer to the prepared baking dish and bake 30–35 minutes until set and lightly golden on top.
Tags
copycatside dishstuffingholidayboston marketthanksgiving