Boston Chicken Stuffing Recipe


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Boston Chicken Stuffing Recipe another great recipe from Recipes 4U

 

Boston Chicken Stuffing Recipe

Recipe Ingredients

1 waldine van geffen

VGHC42A

1 can sliced carrots -- (10
1 ounces) undrain
1 can slices mushrooms -- (4
1 ounces) undrain
1 can chicken broth -- (14
1 ounces)
2 ribs celery -- cut 4-5
1 pieces
1 tbsp rubbed sage
12 tsp poultry seasoning
1 tbsp chicken bouillon powder
3 tbsp bottled liquid margarine or
1 melted butter or mar
3 english muffins -- cut into
1 cubes with crumbs
1 bag unseasoned croutons --
1 (8 ounces)
1 tbsp dry parsley -- minced
2 tbsp dry minced onion

Recipe Preparation

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 intoa 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. Source: Ask Your
Neighbor.

Recipe By :

 

 

Servings: 8

 

 

 

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Boston Chicken Stuffing Recipe provided by Recipes 4U

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This Boston Chicken Stuffing Recipe is one of our Chicken Recipes, which are collected from submissions from our readers and public domain sources. Of course, as there are more than 50,000 recipes in the collection it is not practical to prepare and test every recipe in the collection, so please take care, and double check everything and use common sense. If a recipe appears to be wrong, please tell us.


 

Boston Chicken Stuffing Recipe

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