Chicken, Cranberry and Sauerkraut Stuffing Casserole

Preparation

1. Preheat oven to 350°F and grease a 9x13-inch baking dish with butter. Heat oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken, and cook, flipping occasionally, until light golden-brown, about 4-5 minutes. Transfer to a plate and set aside.
2. In the same clean skillet, melt butter over medium heat. Add celery, carrot and onions, and cook, stirring occasionally, until tender, about 4-5 minutes. Add thyme, sage, remaining salt and pepper, and cook until fragrant, about 30 seconds.
3. Place bread in a large bowl. Add cooked vegetables, chicken, cranberries and sauerkraut, and toss to coat. Transfer stuffing in an even layer into the prepared baking dish. Pour broth over stuffing.
4. Bake until the stuffing is golden-brown and the chicken's internal temperature reaches 165°F, as measured by a meat thermometer, about 35-40 minutes. Garnish with additional thyme, and serve.
5. Tip: Save time by using 2 pounds of cooked, diced, grilled chicken instead of cubed chicken breasts. Simply stir the diced chicken into the bread mixture in step 3 and continue with the recipe as directed.
6. Tip: Dried cranberries can be substituted for fresh or frozen cranberries. If using dried cranberries, reduce the amount to 1/2 cup since they have a more concentrated flavor and sweetness.