Boston Market Stuffing Copycat Food

COPYCAT BOSTON MARKET VEGETABLE STUFFING RECIPE

Steps:

• Melt your butter in a wide skillet over medium heat. Add the onions, garlic, celery, and carrots. Saute for roughly 5 to 7 minutes until translucent.
• Add your mushrooms, sage, and rosemary. Continue sauteing for another 5 to 7 minutes, until mushrooms have softened.
• Once all vegetables are sauteed, transfer these onto a large mixing bowl and set them aside.
• In another large mixing bowl, combine eggs, parsley, and chicken or vegetable broth. Whisk until evenly combined.
• Add your stale bread into the mixing bowl with the vegetables, followed by the egg mixture. Mix until bread is well coated and all are evenly combined.
• Set the mixture aside for 30 minutes, allowing the stale bread to absorb as much liquid as possible.
• While waiting, preheat your oven to 425 degrees F and grease a baking casserole of your choice with cooking spray.
• Transfer your bread mixture into the baking casserole and cover with foil.
• Bake for 30 minutes, then remove and discard your foil. Continue baking for another 15 minutes, until the top is golden brown.
• Once baked, allow the stuffing to cool briefly before serving.
• Best served with any roasted item of your choice.

BOSTON MARKET STUFFING - COPYCAT

Steps:

• 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 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.
• 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 degrees about 45 minutes to an hour or until piping hot.
• Refrigerate leftovers to use within a week. Freeze to use within 4 months.

BOSTON MARKET SQUASH CASSEROLE

Steps:

• Prepare Jiffy Mix as directed on the box, set aside to cool.
• Place zucchini and yellow squash in a large saucepan and add just enough of water to cover.
• Cook on medium low heat just until tender, remove from heat.
• Drain squash, reserve one cup of water for casserole.
• On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
• Add chicken bouillon cubes and garlic to onions, stir.
• Add drained squash and diced cheese, stir.
• Crumble corn bread in squash and pour the reserved cup of water and mix well.
• Place squash mixture in a 13x11" baking pan that has been sprayed with a non-stick spray.
• *This is the point I freeze mine - can also be frozen in 2 small pans if desired. Then all you have to do is thaw when ready and cook!
• Cover casserole and place in a preheated oven at 350°F.
• Bake for 50-60 minutes.
• Remove cover the last 20 minutes of baking time.
• Lower Fat content by reducing amount of butter used by half.