I love catering to the special requests given by my loved ones. A few years ago I was asked to make chicken instead of turkey for our Thanksgiving dinner. I decided to make it fun and have the chicken taste like a Thanksgiving turkey dinner. Needless to say, it was a hit. I have been making this dish ever since for many different occasions and it is loved by all.
524 per serving
- 14 pieces skinless, boneless chicken thighs
- salt and pepper to taste
- 2 tablespoons butter
- 1 cup onion (1 medium), chopped
- 1 cup celery, finely chopped
- 1/2 cup button mushrooms, chopped
- 1/2 cup carrot, finely minced or grated
- 1-1/2 cup chicken broth
- 1 box chicken stuffing mix (6 oz.)
- 1/2 cup dried cranberries
- 14 slices turkey bacon
Season chicken pieces with salt and pepper and set aside.
Saute onions, celery, mushrooms, and carrots in butter (2 Tbsp.) until translucent (about 3-4 minutes); add water and cook for another 3 minutes. Add the stuffing mix and dried cranberries; cover for a couple minutes.
Fill each piece of chicken with a generous amount of stuffing; wrap tightly with a slice of turkey bacon; place seam side down onto casserole dish.
Brush melted butter over stuffed chicken pieces. Bake for 1 hour at 350F. Serve with your favorite potato dish and salad. Enjoy!