Who says you can’t have Thanksgiving year round? This casserole made with chicken instead turkey has all the flavors of Thanksgiving, but the apples elevate it to a different and delicious level.
2 TBSP. SLIP ME SOME SAGE SPICE BLEND
2 SMALL YELLOW ONIONS, DICED TO 1/2 INCH
3 CELERY RIBS, DICED TO 1/2 INCH
1 TBSP. BUTTER
PINCH OF SALT
2 TBSP. CANOLA OIL
1 1/2 LBS. BONELESS CHICKEN BREASTS, RINSE & PAT DRY
10 SLICES FIRM WHITE BREAD OR SOURDOUGH (1-INCH CUBES)
2 GRANNY SMITH APPLES (1-INCH CUBES)
1 1/4 CUP CHICKEN OR VEGETABLE BROTH
Directions: Preheat oven to 325. In zip-top bag, combine oil and one tablespoon spice blend. Add chicken and place in refrigerator until needed. In dutch oven, combine celery, onion, butter and salt. Sauté on med-low until vegetables are soft, about 10-12 mins. meantime, spread bread cubes on cookie sheet. bake 10-15 mins., until edges are dry. When vegetables are done, add bread, apples, remaining spices and broth to pot and stir together. Remove chicken from marinade and nestle inside stuffing. stuffing should cover chicken. Cover pot and place in oven for 45 mins. Remove lid and cook 5 more mins. Remove and serve immediately.