Whiskadoodle
Executive Chef
Chicken and Stuffing Casserole
This is a requested recipe using a combination of leftovers.
# of servings. One . With repeats and enough to share. It’s supposed to be a Small casserole, somehow, it grows on itself. I think the best ratio is 1 part chicken/ veggie/sausage mix to bread cubes. Somehow mine usually seems to be 2 parts stuffing to one. Either way, it comes out tasting good and your kitchen smells nice while it bakes.
Leftover cooked chicken or turkey, at least 2 cups. I have a half breast, 2 thighs and some trimmings. Cut the chicken into bite size pieces. Set aside.
1-2 celery ribs, sliced
1 medium onion, chopped
1 apple peeled and diced
¾- 1 package bulk sausage
Packaged herb and onion style bread stuffing mix
Herbs: I put in at least a tsp of crumbled dry garden sage, it’s still pretty fragrant. A little thyme, snipped parsley, pepper. There is plenty of salt already.
( ½ stick or so) Butter
Canned chicken broth, about 16- 18 oz, more or less as needed.
Gravy to top
Optional ingredients I have used other times. Snipped rosemary, One orange zest, plus the juice. Lemon zest, garlic, Dried cranberries
Directions:
Slice and dice. Put the veggies in a sauté pan with the sausage. Break up the sausage with a wooden spoon and stir fry. I added the apple today too, as I wanted it to soften a bit.
Put about a half package dressing mix in a large mixing bowl. Add the chicken. Toss to loosely distribute. Add the sausage, veggies and herbs.
In the sauté pan, melt about a half stick butter. t. Pour over and mix again. Then pour in chicken broth to moisten to your liking. Deglaze the pan with a splash of wine. I didn’t have any today. Put in a 2 or even 3 quart casserole. Loosely, don’t pack it.
Bake 350 F 20 minutes. Spoon gravy across the top and bake another 10 minutes. Or heat gravy in a separate pan and serve on top. Serve with cranberry sauce on the side. It’s like a holiday meal in one.
This is a requested recipe using a combination of leftovers.
# of servings. One . With repeats and enough to share. It’s supposed to be a Small casserole, somehow, it grows on itself. I think the best ratio is 1 part chicken/ veggie/sausage mix to bread cubes. Somehow mine usually seems to be 2 parts stuffing to one. Either way, it comes out tasting good and your kitchen smells nice while it bakes.
Leftover cooked chicken or turkey, at least 2 cups. I have a half breast, 2 thighs and some trimmings. Cut the chicken into bite size pieces. Set aside.
1-2 celery ribs, sliced
1 medium onion, chopped
1 apple peeled and diced
¾- 1 package bulk sausage
Packaged herb and onion style bread stuffing mix
Herbs: I put in at least a tsp of crumbled dry garden sage, it’s still pretty fragrant. A little thyme, snipped parsley, pepper. There is plenty of salt already.
( ½ stick or so) Butter
Canned chicken broth, about 16- 18 oz, more or less as needed.
Gravy to top
Optional ingredients I have used other times. Snipped rosemary, One orange zest, plus the juice. Lemon zest, garlic, Dried cranberries
Directions:
Slice and dice. Put the veggies in a sauté pan with the sausage. Break up the sausage with a wooden spoon and stir fry. I added the apple today too, as I wanted it to soften a bit.
Put about a half package dressing mix in a large mixing bowl. Add the chicken. Toss to loosely distribute. Add the sausage, veggies and herbs.
In the sauté pan, melt about a half stick butter. t. Pour over and mix again. Then pour in chicken broth to moisten to your liking. Deglaze the pan with a splash of wine. I didn’t have any today. Put in a 2 or even 3 quart casserole. Loosely, don’t pack it.
Bake 350 F 20 minutes. Spoon gravy across the top and bake another 10 minutes. Or heat gravy in a separate pan and serve on top. Serve with cranberry sauce on the side. It’s like a holiday meal in one.
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