When Gloria Pitzer was on the air with us each week, one of the most popular requests is for recipes from Boston Chicken. In past issues, she has given us their marinade for chicken, the dilled red skin potatoes, the macaroni and cheese and the creamed spinach. Last month, Gloria must have set up housekeeping at Boston Chicken because she came up not only with their stuffing recipe which follows, but two more recipes that you'll find on pages two and three. Many thanks "Glo", keep up the good work. If you would like information on Gloria's many recipe books that are available, send a self-addressed, stamped envelope to:
Gloria Pitzer, P.O. Box 237, Marysville, Mi. 48040. - Bob

(Gloria Pitzer)

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

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. 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 til 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 til completely moist. Cover with a lid and bake at 350° about 45 minutes to an hour or til piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.
(Makes 8 side dish servings)

Stuffing Like Boston Market recipe published in our January, 1994 Menu Minder.

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