Boston Market Stuffing (clone)

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  • 1 (10 ounce) can sliced carrots, undrained
  • 1 (4 ounce) can sliced mushrooms, undrained
  • 1 (14 ounce) can clear chicken broth
  • 2 ribs celery, cut in 4 or 5 pieces each
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon poultry seasoning
  • 1 tablespoon chicken bouillon powder
  • 3 tablespoons bottled liquid margarine or melted butter
  • 3 English muffins, cut into 1/2 inch cubes (crumbs and all)
  • 1 (8 ounce) bag (6 cups) unseasoned croutons
  • 1 tablespoon dry minced parsley
  • 2 tablespoons dry minced onion


  1. When you open the can of sliced 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.
  2. Empty the can of chicken broth into the blender and add the celery pieces 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.
  3. Cover with a lid and bake at 350 degrees F about 45 minutes to an hour or until piping hot.
  4. Refrigerate leftovers to use within a week. Freeze to use within 4 months.

Yield: 8 side dish servings