Our Recipes
Chicken and Apple Stuffing Casserole
Serves: 8
Prep Time: in
Cook Time: in
When it comes to classic holiday side dishes, stuffing can be a bit divisive: There are those who look forward to stuffing all year, and those who don’t. This hearty take on the traditional side dish will definitely convert more of your friends and family into the first group! Herb-rubbed Bell & Evans Chicken is baked atop a bed of tender stuffing, seasoned with vegetables and aromatics, with chunks of apple and dried cranberries for a pop of mellow sweetness. It’s an autumnal casserole version that simplifies your menu planning and delivers seasonal flavors to the table in under an hour. 2 cups Bell & Evans Organic Chicken Bone Broth
Ingredients
- 1 Pkg Bell & Evans 8 pc Cut Chicken
- 2 Cups Bell & Evans Organic Chicken Bone Broth
- 1 Cup Unsalted butter, room temperature, plus more for greasing pan
- 2 TB Chopped fresh thyme, divided, plus more for garnish
- 2 TB Chopped fresh sage, divided
- 1 TB Salt, divided
- 2 tsp Black pepper, divided
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 2 stalks Celery, chopped
- 1 medium Carrot, chopped
- 1 large Yellow onion, chopped
- 1 large Honeycrisp apple, seeded and cut into 1/2-inch pieces
- 1 cup Dried cranberries
- 1 (16-oz.) loaf French bread, torn into 1-inch pieces
Tip
- Use the remaining 1 cup of bone broth to create a gravy to serve along with the casserole, or freeze in a freezer-safe container for later use. Broth can be kept frozen for up to 4 months.
Preparation
- Preheat oven to 350°F and grease a large 17x10-inch baking dish with butter. Mix 1/2 cup butter, 2 teaspoons thyme, 2 teaspoons sage, 2 teaspoons salt, 1 teaspoon pepper, garlic powder and onion powder together in a small bowl. Rub the butter mixture over the chicken and under the skin. Set aside.
- In a large skillet over medium heat, melt remaining butter. Add celery, carrot, onions, apples and cranberries and cook, stirring occasionally, until tender, about 4-6 minutes. Add remaining thyme, sage, salt and pepper, and cook until fragrant, about 30 seconds.
- Place bread in a large bowl. Add cooked vegetables and toss to coat.
- Transfer stuffing in an even layer into the prepared baking dish. Pour broth over stuffing. Arrange chicken, skin-side-up, on top of stuffing.
- Bake until the stuffing and chicken are golden-brown and internal temperature reaches 165°F, as measured by a meat thermometer, about 25-35 minutes. Garnish with additional thyme and serve.
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