(you can buy this prepackaged or make your own). Brown the chicken over medium-high heat on both sides (about 2-3 minutes per side). Place this tray on one half of your sheet pan, and set aside. Don’t get carried away with the mixing here, you don’t want the bread to turn to mush. Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post. (The extra 1/4 cup of water is needed to retain moisture when baked.). If you like things a little on the spicy side, by all means, use a spicy sausage. It’s super easy to make and is always a huge hit. A rotisserie chicken makes this casserole easier. https://www.tasteofhome.com/recipes/chicken-with-cranberry-stuffing BUT in order to keep your chicken and stuffing separate for perfect cooking and maximum flavor, you’ll need to get a tiny bit creative with some heavy-duty foil, and not just any foil. Distribute stuffing mix evenly over uncooked chicken, about 2/3 a cup per chicken breast. In a 9 x 11 baking dish, place chicken pieces on bottom. I find myself missing the turkey and stuffing and mashed potatoes and all the sides and goodies that come with it. Stir well, cover the pot and set it aside for five minutes. If you love all things Thanksgiving, then you’ll also want to make my dishes for Cheesy Mashed Potatoes, Parker House Dinner Rolls, and Sauteed Brussels Sprouts. because I think it’s the best foil to easily capture all the juices and sauce from the chicken and leave you without any messy cleanup. Remove it from the skillet and arrange them on the foil side of your sheet pan. Pour the water and butter into a large saucepan on the stove. Cook for 5 minutes, you want the celery and onions to still be a bit crunchy. Spread the buttered stuffing mix on the top of your casserole… And a funny thing happens to me every year around this time. (If you haven’t already mixed these together, use your hands to combine the three ingredients together in the pan.) It satisfies my taste buds and is about one million times faster to make than the traditional turkey. Drain excess liquid if necessary. Or actual bread that is cubed with no seasonings? I think that breaking it down into smaller steps makes this dish all that more easy to follow. thickness. Top each with 1/4 cup rice mixture; roll up from one end. Cranberries, by the way, freeze very well so if you like them don’t be afraid to stock up after Thanksgiving when they are on sale and freeze them for later. After five minutes I fluffed the stuffing with a fork and then sprinkled it on top of the chicken mixture in the baking dish. Don't get carried away with the mixing here, you don't want the bread to turn to mush. Bake at 400 for 30 minutes. Top with the dried cranberries if you like and serve. Cook sausage in same skillet over medium heat. Somewhere in between the days following Thanksgiving wherein I’ve eaten leftovers for about three days in a row and I’ve grown tired of eating it and the weeks leading up to Christmas, I suddenly can’t wait any longer to eat holiday foods. VIDEO: Grilling a Porterhouse on Great Day Washington. It goes well with a traditional turkey recipe, of course, and even with a non-traditional turkey. One of the great things about this cranberry and sausage stuffing recipe is that you can divide it into portion-sized servings and individually freeze them for those busy nights when you need something quick. Place this tray on one half of your sheet pan, and set aside. This cranberry and sausage stuffing recipe is a side you can make year-round. This looks great, but when you say “10 oz Cubed stuffing” – do you mean the dried stuff from the box/can that’s already seasoned? When veggies are done, turn off heat and add in stuffing mix, condensed soup, water, and cranberries. First of all, don’t be put off by the three-parter directions I’m about to throw at you. You can substitute with an equal amount of dry Stove Top Stuffing mix. Arrange chicken breasts in the foil tray. But there’s no way I’m going to cook an entire dinner like that but one time a year. Juicy delicious and don't forget the cranberry sauce as a side! Step 3: Pour celery and onions into large bowl and set aside. If you don’t have a large skillet, you might want to do this in a large bowl to hold everything. Mmmm. Pour over the stuffing and use spoons or your hands to toss well. Pop the whole sheet pan into the oven for 20-25 minutes until the chicken is cooked all the way through and the stuffing is browned and crisp around the top. Any pork sausage will work, but I like to use a mild breakfast sausage. I usually just make the rice and mustard sauce as a side dish. Chicken Casserole with Stuffing is an easy chicken dinner recipe perfect for weeknights. This post is sponsored by Reynolds Wrap. Use a chunkier cranberry sauce if you like the texture and taste of whole cranberries in your sauce. Serves: 6-8 | Prep Time: 10 minutes | Cook time: 1 hour, Ingredients: 2 cups fresh cranberries 1 cup water 1/2 cup sugar 1 stick butter 3 celery stalks, chopped 1 medium Vidalia onion, diced 2 tsp coarse sea salt 1 tsp fresh cracked pepper 1 lb breakfast sausage 2 tbsp fresh sage, finely chopped 1 lb dried bread cubes (you can buy this prepackaged or make your own) 1 tsp garlic powder 1/2 tsp cayenne pepper 3 cups chicken stock.
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