Yield: 4
Brian Carson
Chef
00:35
Prep
00:45
Cook
01:20
Total Time
Ingredients & Directions
Directions
Chicken, Cranberry & Squash Stuffing
2 cups
Butternut squash, peeled and medium diced
2 tablespoons
Olive oil
6
Springer Mountain Farms Boneless Skinless Thighs, cooked
3 tablespoons
Unsalted butter
1/2 cup
Yellow onion, small diced
1/2 cup
Celery, small diced
8 cups
Dried white bread, cubed
2 each
Eggs
1 cup
Dried cranberries
1 teaspoon
Thyme, chopped
1 teaspoon
Rosemary, chopped
2 cups
Chicken stock
1 teaspoon
Salt
1 teaspoon
Pepper
Canola oil spray
- Preheat oven to 375°F.
- In a small mixing bowl add squash and olive oil and toss until fully combined.
- Place squash on a sheet pan and bake for 10-15 minutes until squash has started to soften.
- While waiting for the squash to finish, shred thigh meat and set aside.
- In a 10" medium sized skillet over medium heat, melt butter, add onions and celery and cook 3 minutes or until vegetables are translucent; stirring occasionally.
- Turn heat off, remove from pan and allow to cool until room temperature; roughly about 10 minutes.
- In a large mixing bowl combine baked squash, shredded chicken, sauteed onions and celery with bread, eggs, cranberries, thyme and rosemary until fully combined.
- Preheat oven to 400°F.
- Add stock slowly into bowl with stuffing mixture and stir until bread becomes slightly soggy.
- Spray 9x9 baking dish with canola oil spray, pour stuffing mixture in dish and bake for 15 minutes or until heated through.
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Chicken, Cranberry, and Squash Stuffing
Brian Carson
Chef
Yield: 4
00:35
Prep
00:45
Cook
01:20 Total Time
Ingredients
Directions
Chicken, Cranberry & Squash Stuffing
2 cups
Butternut squash, peeled and medium diced
2 tablespoons
Olive oil
6
Springer Mountain Farms Boneless Skinless Thighs, cooked
3 tablespoons
Unsalted butter
1/2 cup
Yellow onion, small diced
1/2 cup
Celery, small diced
8 cups
Dried white bread, cubed
2 each
Eggs
1 cup
Dried cranberries
1 teaspoon
Thyme, chopped
1 teaspoon
Rosemary, chopped
2 cups
Chicken stock
1 teaspoon
Salt
1 teaspoon
Pepper
Canola oil spray
- Preheat oven to 375°F.
- In a small mixing bowl add squash and olive oil and toss until fully combined.
- Place squash on a sheet pan and bake for 10-15 minutes until squash has started to soften.
- While waiting for the squash to finish, shred thigh meat and set aside.
- In a 10" medium sized skillet over medium heat, melt butter, add onions and celery and cook 3 minutes or until vegetables are translucent; stirring occasionally.
- Turn heat off, remove from pan and allow to cool until room temperature; roughly about 10 minutes.
- In a large mixing bowl combine baked squash, shredded chicken, sauteed onions and celery with bread, eggs, cranberries, thyme and rosemary until fully combined.
- Preheat oven to 400°F.
- Add stock slowly into bowl with stuffing mixture and stir until bread becomes slightly soggy.
- Spray 9x9 baking dish with canola oil spray, pour stuffing mixture in dish and bake for 15 minutes or until heated through.
