BOSTON CHICKEN STUFFING

      Title: BOSTON CHICKEN STUFFING
  Categories: Stuffings, Vegetables, Meats
       Yield: 8 Servings
  
            WALDINE VAN GEFFEN
            VGHC42A-----
       1 cn Sliced carrots -- (10
            Ounces) undrain
       1 cn Slices mushrooms -- (4
            Ounces) undrain
       1 cn Chicken broth -- (14
            Ounces)
       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 mar
       3    English muffins -- cut into
            Cubes with crumbs
       1    Bag unseasoned croutons --
            (8 ounces)
       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 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.
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