Copycat Boston Market Vegetable Stuffing Recipe

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Recipes.net Team Published: May 7, 2020 Modified: September 17, 2020
Copycat Boston Market Vegetable Stuffing Recipe

This recipe for vegetable stuffing is so similar to Boston Market’s vegetable stuffing. Try out this delicious and healthy side dish today.

How To Make Copycat Boston Market Vegetable Stuffing

A hearty stuffing filled with a variety of vegetables and breads that are combined together to create a stuffing fit for the holidays.

  • 10 oz Carrots (sliced)
  • 4 oz Mushrooms (sliced)
  • 14 oz Chicken Broth
  • 2 stalks Celery (cut into 4 – 5 pieces)
  • 2 tbsp Fresh Sage
  • 12 tbsp Poultry Seasoning
  • 1 tbsp Chicken Bouillon Powder
  • 3 tbsp Butter (melted)
  • 3 English Muffins (cut in ½-inch cubes)
  • 8 oz Unseasoned Croutons
  • 1 tbsp Dried Parsley (minced)
  • 2 tbsp Onion (instant minced )
  1. Begin this recipe for copycat Boston Market vegetable stuffing by preheating your oven to 350 degrees F.

  2. Continue by placing the carrots into your food processor.
  3. Pulse the carrots until they are finely chopped.
  4. Add to your Dutch oven.
  5. Next, set the mushrooms into the food processor and pulse until finely chopped.
  6. Add to the Dutch oven and set aside.
  7. Next, pour the broth into the food processor along with the celery, sage, poultry seasoning, bouillon powder, and butter.

  8. Blend until the celery is finely chopped.

  9. Add the English muffin pieces, croutons, parsley, and onion to the Dutch oven.
  10. Pour the chicken broth and celery mixture on top.
  11. Stir to combine, cover, and place in the oven to cake for 45 minutes to one hour or until the mixture is hot.

How To Make Copycat Boston Market Vegetable Stuffing

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A hearty stuffing filled with a variety of vegetables and breads that are combined together to create a stuffing fit for the holidays.

Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Serves:
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Ingredients

  • 10 oz Carrots, sliced
  • 4 oz Mushrooms, sliced
  • 14 oz Chicken Broth
  • 2 stalks Celery , cut into 4 – 5 pieces
  • 2 tbsp Fresh Sage
  • 12 tbsp Poultry Seasoning
  • 1 tbsp Chicken Bouillon Powder
  • 3 tbsp Butter, melted
  • 3 English Muffins, cut in ½-inch cubes
  • 8 oz Unseasoned Croutons
  • 1 tbsp Dried Parsley, minced
  • 2 tbsp Onion, instant minced

Instructions

  1. Begin this recipe for copycat Boston Market vegetable stuffing by preheating your oven to 350 degrees F.

  2. Continue by placing the carrots into your food processor.
  3. Pulse the carrots until they are finely chopped.
  4. Add to your Dutch oven.
  5. Next, set the mushrooms into the food processor and pulse until finely chopped.
  6. Add to the Dutch oven and set aside.
  7. Next, pour the broth into the food processor along with the celery, sage, poultry seasoning, bouillon powder, and butter.

  8. Blend until the celery is finely chopped.

  9. Add the English muffin pieces, croutons, parsley, and onion to the Dutch oven.
  10. Pour the chicken broth and celery mixture on top.
  11. Stir to combine, cover, and place in the oven to cake for 45 minutes to one hour or until the mixture is hot.
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