---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Boston Chicken Stuffing
  Categories: Copycat, Dressings, Vegetables
       Yield: 8 side dish
   
                 -Patdwigans fwds07a
      10 oz Can sliced carrots; undrain
       4 oz Can slices mushrooms;undrain
      14 oz 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 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. Source: cookbook
   copy cat recipes
  
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