One Pot Chicken Stuffing Casserole

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 2 hrs 10 min
  • Total Time: 2 hrs 25 min
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Ingredients

  • 1 Loaf day-old italian bread, torn into 1-inch pieces (about 8 cups)
  • 1 lb Ground mild italian sausage
  • 6 Skin on, bone in chicken thighs
  • 1 Large yellow onion, diced
  • 1 1/2 cups Celery, 1/4-inch slices
  • 2 tbsp Fresh sage, chopped
  • 1 tbsp Fresh rosemary, chopped
  • 1 tbsp Fresh thyme, chopped
  • 1/4 cup Finely chopped flat-leaf parsley, plus more for topping
  • 3 tsp Salt, divided
  • 1/2 tsp Freshly ground black pepper
  • 1 3/4 cups Chicken stock

Method

  1. Preheat oven to 350°. Bake bread pieces on a baking sheet, stirring occasionally (every 15 minutes), until dried out, about 1 hour. Set aside.
  2. Meanwhile, brown the sausage over medium-high heat in an oven-proof braiser or Dutch oven, once browned remove sausage from the pan using a slotted spoon and set aside.
  3. Season the chicken thighs with 2 teaspoons of salt. Add the chicken thighs, skin side down, and cook without moving until the chicken skin is brown and crispy, about 5 minutes. Remove the chicken thighs from the pan and set them aside.
  4. Keep the heat at medium-high, and add the chopped onions and celery to your Dutch oven. Sauté them in the residual chicken and sausage fat until just beginning to brown, while gently scraping the brown bits from the pan, about 10 minutes.
  5. Preheat oven to 350°F.
  6. Remove the braiser from the heat and add the bread pieces, along with the fresh sage, rosemary, thyme, parsley, salt, pepper and sausage. Drizzle the chicken stock evenly over the bread and toss gently to combine.
  7. Nestle the chicken thighs into the stuffing mixture. Bake for 40 minutes or until an instant-read thermometer inserted into the center of the chicken thigh registers 170°.
  8. Transfer the cooked chicken thighs onto a plate and stir the stuffing with any excess liquid in the bottom of the pan. Serve with extra parsley for garnish.

* For the fresh herbs in this recipe, you can purchase a "poultry blend" at your local grocery store similar to this This is the best way to keep the cost of the dish low.