Thanksgiving Chicken and Stuffing Bake with Easy Gravy

Name: Thanksgiving Chicken and Stuffing Bake with Easy Gravy
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 serving
Ingredients: 4 tablespoons butter; 1 sweet onion; ½ cup diced celery; 4 garlic cloves; kosher salt and pepper; ¼ cup mixed chopped fresh sage, parsley and thyme; 12 ounces bread cubes; 1 cup chicken stock; 1 large egg; 4 tablespoons Butter; 1 to 2 tablespoons olive oil; 5 bone-in, skin-on chicken thighs; 1 teaspoon garlic powder; ½ teaspoon dried sage; ½ teaspoon dried oregano; drippings from the chicken thighs; 16 ounces chicken stock; 3 heaping tablespoons all-purpose flour

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
4
Course
Main Course
Cuisine
American

Thanksgiving Chicken and Stuffing Bake with Easy Gravy

Kian Mendoza

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This thanksgiving chicken and stuffing bake is the perfect solution for Thanksgiving when you don't have the time or need to cook a large turkey. Served with my perfect gravy, it tastes so delicious and comes together quickly and easily!

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Ingredients

Servings

4 tablespoons butter
1 sweet onion
½ cup diced celery
4 garlic cloves, minced
kosher salt and pepper
¼ cup mixed chopped fresh sage, parsley and thyme
12 ounces bread cubes
1 cup chicken stock
1 large egg
4 tablespoons Butter, melted
1 to 2 tablespoons olive oil
5 bone-in, skin-on chicken thighs
1 teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon dried oregano

gravy

drippings from the chicken thighs 2 tablespoons to ¼ cup
16 ounces chicken stock
3 heaping tablespoons all-purpose flour

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Instructions

Preheat the oven to 375 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
In a large cast iron skillet, melt the 4 tablespoons butter. Add in the onions, celery, garlic and a big pinch of salt and pepper. Cook, stirring often, until the veggies soften, about 5 minutes. Stir in the fresh herbs. Cook for 2 to 3 minutes. Turn off the heat.
Place the bread cubes in the sprayed baking dish. Pour the onion celery mixture over top, being sure to scrape the pan so all the flavor gets into the bread cubes. Add another pinch of salt and pepper and toss everything well.
Whisk together the chicken stock and egg. Pour the mixture over the breadcrumbs and toss. Drizzle the remaining 4 tablespoons butter over the stuffing.
Stick the pan in the oven, uncovered, for 20 to 25 minutes.
While the stuffing cooks, make the chicken. In the same cast iron skillet, heat the olive oil over medium heat. Stir together the garlic powder, dried sage, oregano and a big pinch of salt and pepper. Sprinkle it all over the chicken.
Brown the chicken in the pan about 3 to 4 minutes per side, until it’s deeply golden in color.
When the stuffing is finished, remove the pan. Take each chicken thigh from the skillet and nestle it into the stuffing. Return the pan to the oven and cook for another 20 to 25 minutes, or until the internal temp of the chicken and stuffing both reach 165 degrees F.
While that cooks, make the gravy. In the same pan where you cooked the chicken (don’t clean it out!), heat the remaining drippings over medium heat. In a shaker cup, shake the stock and flour together for at least 30 seconds to make a slurry, until it is fully combined.
Pour the slurry into the drippings in the pan, whisking the entire time. Continue to whisk to avoid any lumps and stir until the gravy has thickened, anywhere from 10 to 20 minutes. Make sure you are scraping the bottom of the pan! Stirring is key - I have stood and stirred gravy for 20 to 30 minutes at a time!
Taste the gravy and season it with salt and pepper to your liking. Salt and pepper make all the difference here. The drippings and stock add flavor, but the salt is what brings the flavor out.
When the chicken and stuffing bake is finished, sprinkle it with extra chopped parsley. Serve and drizzle with gravy. Enjoy!