Prep 10 mins
Cook 25 mins
Here's a way to serve stuffing as an entree and a one-dish meal, all in one. From Rachael Ray's Magazine, November 2007.
- 1 loaf farmhouse-style bread, cut into 1-inch cubes (4 to 5 cups)
- 1 teaspoon poultry seasoning
- 5 tablespoons butter
- 4 mcintosh apples, coarsely chopped
- 2 onions, chopped
- 6 celery ribs, chopped
- 1 bay leaf
- salt and pepper
- 2 lbs rotisserie chicken, shredded (or turkey)
- 1⁄2 cup flat leaf parsley, chopped
- 4 cups chicken broth, divided
- 2 tablespoons flour
- Preheat oven the 325°F.
- Scatter bread on a baking sheet and season with poultry seasoning. Toast in the oven until golden, 10 to 12 minutes. Set aside.
- In a large skillet, melt 3 tablespoons butter over medium heat. Add apples, onions, celery, bay leaf, salt, and pepper, and cook until tender, 7 to 8 minutes. Stir in the chicken, parsley, and 2 cups chicken broth, and cook until heated through, 3 to 4 minutes. Stir in bread cubes.
- In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute. Whisk in the remaining 2 cups chicken broth. Season the gravy with salt and pepper.
- Discard the bay leaf. Serve the stuffing in bowls topped with the gravy.
Very good! I cooked my own chicken breasts: sprinkled them with Lite Italian dressing and cooked them in olive oil. Then I just added 1 tablespoon of butter to what was left in the pan and continued with the directions. I only added about 3 cups bread cubes so used 1 cup of broth for the stuffing.