Boston Market Stuffing

Great for freezing up to 4 months

SERVES 8 -10
Ingredients
10 ounces carrots, sliced, undrained
4 ounces mushrooms, sliced, undrained
14 ounces chicken broth
2 celery ribs, cut 4-5 pieces
1 tablespoon rubbed sage
12 tablespoons poultry seasoning
1 tablespoon chicken bouillon powder
3 tablespoons butter, melted (or stick margarine or bottled liquid margarine)
3 English muffins, cut into 1/2-inch cubes with crumbs
8 ounces unseasoned croutons
1 tablespoon dried parsley, minced
2 tablespoons instant minced onion

Directions
1 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.
2 Empty the can 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.
3 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.
4 Cover with a lid and bake at 350 degrees about 45 minutes to an hour or until piping hot.
5Refrigerate leftovers to use within a week. Freeze to use within 4 months.