Chicken Stuffing Casserole
Ingredients
4 cups (1 L) packed, cubed Italian bread
2 cups (500 mL) onion, diced
1 cup (250 mL) celery, diced
1 cup (250 mL) leeks, diced
1 cup (250 mL) wild rice
1 cup (250 mL) fresh cranberries
2 tbsp (30 mL) maple syrup
1 tsp (5 mL) salt
2 eggs
4 cups (1 L) chicken broth
4 tbsp (60 mL) butter, divided
1 cup (250 mL) fresh herbs (savory, sage, thyme, and rosemary) chopped
6 skin-on bone-in chicken thighs
1 (5 mL) tsp each salt and pepper
Directions
On a sheet pan, toast cubed bread at 350F/176C for 20 minutes until completely dried out.
Meanwhile sauté onions, celery, and leeks with 2 tbsp of butter over medium high heat, stirring frequently until browned and softened (about 15 minutes). Add chopped herbs and sauté until fragrant. In casserole dish combine toasted breadcrumbs, rice, aromatics, and herb mixture, cranberries and 2 tbsp of butter in small cubes.
Whisk together eggs, chicken broth, maple syrup, and salt then pour over making sure everything is fully soaked. Set chicken thighs on top, season with salt and pepper then bake at 400F/205C uncovered for 1 hour.
Check the rice is cooked through and bake longer if needed, covered with foil.