Best Boston Market Stuffing Copycat Recipes

COPYCAT BOSTON MARKET VEGETABLE STUFFING RECIPE

Copycat Boston Market Vegetable Stuffing Recipe image

Getting ready for the holidays? Well we hope you've got the roast ready because with our vegetable stuffing, it's going to extra delicious and irresistable.

Provided by Recipes.net Team

Categories Stuffing

Time 1h40m

Yield 8

Number Of Ingredients 13

Ingredients

7 cups or any stale bread of your choice, crusts trimmed and cubed stale sourdough bread
½ lb or any fresh mushrooms of your choice, preferably cremini's, sliced Swiss brown mushrooms
1 cup or vegetable broth chicken broth
1½ cups chopped celery stalks
5½ oz chopped yellow onions
2 eggs
3 oz sliced carrots
4 tbsp unsalted butter
¼ cup fresh and chopped parsley
½ tbsp dried sage
½ tbsp dried rosemary
2 grated garlic cloves
to season Salt and ground black pepper

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.

Nutrition Facts : Calories 85.00kcal, Carbohydrate 4.00g, Cholesterol 56.00mg, Fat 7.00g, Fiber 1.00g, Protein 2.00g, SaturatedFat 4.00g, ServingSize 8.00, Sodium 148.00mg, Sugar 2.00g, TransFat 1.00g, UnsaturatedFat 2.00g

BOSTON MARKET SQUASH CASSEROLE

Boston Market Squash Casserole image

This is fairly close to Boston Market's Squash Casserole. I've only had it a few times but its gooood. You can make this recipe to freeze ahead for OAMC. You'll be happy to have it in the freezer, I promise! :)

Provided by TishT

Categories Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cups yellow onions, chopped
1 (6 ounce) box Jiffy corn muffin mix
3/4 cup butter
8 ounces cheddar cheese
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped

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.