The best part of Thanksgiving is stuffing. So why not make the Ultimate Thanksgiving Stuffing with sourdough, dark meat chicken, dried cherries, walnuts, and loads of herbs?
Thanksgiving = my favorite holiday. Stuffing = my favorite Thanksgiving food.
Thus the transitive property states that stuffing is my favorite holiday food. Ever.
It’s true. I’m kind of obsessed with stuffing. I really don’t know why, other than that I’ve loved stuffing ever since I was a little girl.
In my kinder years, we had a medieval feast day at school, and I gorged myself on the stuffing. In middle school, I’d come home and make Stove Top Stuffing from the box. And now, I make my Ultimate Thanksgiving Stuffing.
This stuffing takes the best that stuffing has to offer. We’re talking slightly tart sourdough bread, crunchy walnuts, juicy dark meat chicken, tart dried cherries, vegetal carrots and celery, and loads of fresh herbs.
Oh, and white wine for fun.
Of course if the chicken feels like too much alongside your Thanksgiving turkey you can easily omit it from the recipe.
Safe to say, I’ve eaten a lot of stuffing in my life, and this is truly the best I’ve had thus far. Though if you feel like sending me some to try, I am not opposed 🙂
- 1 1/2 pounds chicken thighs
- 1 1/2 cups celery, finely chopped
- 1 cup finely diced onion, finely chopped
- 3 cloves garlic, minced
- 1 loaf day-old sourdough, chopped into 1 inch cubes
- 1/2 cup dried cherries, roughly chopped
- 1/2 cup chopped walnuts
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup white wine
- 2 eggs, beaten
- 2 1/2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Heat a large skillet over medium heat. Sprinkle chicken thighs with salt and pepper. Drizzle skillet with olive oil, then cook chicken thighs until fully cooked, about 7 minutes on the first side and 3 on the second. Transfer chicken to a large plate. Allow to cool slightly, then cut into ¾ inch pieces.
- Preheat oven to 350°F. Grease a large pie pan or baking tray.
- Use the chicken pan to cook the celery, onion, and garlic until translucent, about 8 minutes. Remove from heat and place into a large bowl. Add in chicken, cubed sourdough, dried cherries, walnuts, and herbs, tossing to combine.
- Pour in white wine, eggs, chicken broth, salt, and pepper, stirring gently to combine. Place into prepared baking tray, then bake for 45 minutes. Halfway through the cooking, gently stir the stuffing so the crispy part goes to the middle and the middle goes to the outside.
- Remove from oven and serve immediately!