Boston Market Stuffing Copycat Recipes

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.

COPYCAT BOSTON MARKET CHICKEN

Steps:

• Mix all ingredients together and pour over chicken in a non reactive bowl.
• Let the chicken marinate over night.
• In the morning turn the chicken to marinate the other side.
• Several hours later pull the chicken out of the fridge and let it rest for 20 minutes or when it has come to room temperature.
• I personally put this in my baby George rotisserie oven but you can bake this on 350 for around 45 minutes to an hour or until the temperature inside the thickest part of the thigh has reached 160 degrees.

COPYCAT BOSTON MARKET SQUASH CASSEROLE

Steps:

• Prepare the corn muffin mix as directed on the package. Once baked, set aside to cool while you prepare the rest of the recipe. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. Place the zucchini and yellow squash in a large saucepan with enough water to just cover. Heat on medium-low heat until they are tender. Remove from heat, drain reserving one cup of the cooking water. Set aside. In another saucepan, melt the butter over medium-low heat. Add the onions and saute until translucent. Add the salt, pepper, dried thyme, and fresh parsley. Stir well to combine. Add the chicken bouillon cubes and garlic to the onion mixture. Stir well. Add the drained zucchini and squash and cheese. Stir well. Crumble the cornbread into the squash mixture along with the reserved cup of cooking liquid. Mix to just combine. Place the mixture into the prepared baking dish. Cover and bake at 350 degrees F for 50-60 minutes. Remove cover the last 20 minutes of baking time. Serve hot.

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 CORNBREAD

Steps:

• Preheat the oven to 350 degrees.
• Mix both boxes according to directions, and combine the batter. I generally use a large mixing bowl, and add both boxes together, and add the other ingredients all at once.
• Fill an 8 x 8-inch pan with the batter.
• Bake at 350 degrees for approximately 30 minutes.