Stuffing

• 1 (14 oz.) can clear chicken broth
• 1 (10 oz.) can sliced carrots - undrained
• 1 (4 oz.) can sliced mushrooms - undrained
• 2 ribs celery cut in 5 pieces each
• 1 tablespoon rubbed sage
• 1/2 teaspoon poultry seasoning
• 1 tablespoon chicken bouillon powder
• 3 tablespoons bottled liquid margarine or melted butter
• 3 English Muffins cut into 1/2 inch cubes
• 1 (8 oz.) bag (6 cups) unseasoned croutons
• 1 tablespoon dry minced parsley
• 2 tablespoons dry minced onion

How to cook :

1. Open the can of carrots and slice them (while still in the can) with a pairing knife.
2. Empty sliced carrots into a Dutch oven. Add mushrooms; set aside.
3. Pour chicken broth into a blender. Add celery pieces, sage, poultry seasoning,bouillon powder and margarine. Blend for a few seconds or until celery is finely minced.
4. Add English muffin cubes, croutons, parsley and onion to Dutch oven.
5. Pour in blender mixture and stir with rubber bowl scraper until completely moist.
6. Cover and bake at 350° about 45 minutes or until steaming hot.

Serves 8