Stuffing for Chicken

I call this Chicken Stuffing - it is a smaller recipe that works when you just want 6 or 8 servings of stuffing. (It also works when you want Thanksgiving leftovers, but went for Thanksgiving dinner with friends.)

Ingredients:

• 2 tablespoons butter + 1 tablespoon butter (diced into little bits)
• 3 or 4 cups of dried bread cubes
  (I cut up and dried some old sourdough bread, and some old bagels. I had most of a gallon bag of cubers, and they looked like they would fit in a pie pan.)
• 1 medium sized sweet onion, diced
• 2 stalks celery, diced (save 2 inches or so of the ends and tops for gravy)
• 1 teaspoon dry parsley
• 1 teaspoons dry sage
• 1/2 teaspoon chopped fresh rosemary (optional)
• 1 teaspoon dry thyme 
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 can low-sodium chicken broth (I used about 10 ounces) 

Instructions:

1. Grease a pie pan  or 8" square pan with cooking spray.(I used my medium sized glass one)
2. Melt 2 tablespoons butter in a large skillet over medium-high heat; add onions and celery. Stir and cook until the onion softens.
3. Add herbs and spices to onions and celery, stir in. 
4. Add in about a cup of chicken broth. 
5. Stir in dried bread cubes, adding additional broth as needed.
6. Transfer stuffing to prepared pan.
7. Dot the remaining tablespoon of butter over stuffing. (Either in small bits, or melt and drizzle)




8. Bake uncovered stuffing at 350 desgrees until set and top is browned and crisp, 40-45 minutes longer.

Carole's Notes:

This recipe is for dinner with leftovers. I think it will make 6 to 8 servings.

This recipe is a smaller, lower fat version adapted from my previous Turkey Stuffing and Turkey Gravy.