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Chicken Clagiving Homemade Stuffing Recipe

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My kids love Chicken Clagiving night.  That’s what they named our version of not Thanksgiving – with Roasted Chicken, Gravy [2], Homemade Stuffing, and Mashed Potatoes [3].  The key to stuffing (or croutons if you’re making those), is to have your bread thoroughly dried out.  This is almost never a problem for me since I’m inclined to buy bread, but then forget about it and leave it on the counter.  If you had to grocery same day, don’t fret – just cube bread and bake dry in the oven.  Stuffing, aka dressing, is very forgiving and you can you can adjust your liquids and vegetables. My mother likes to add chopped Hard Boiled Egg, and I saw a Louisiana recipe the other day that included green olives and almonds.  Just don’t forget the Gravy.

1 loaf old ciabatta

1 pan white cornbread [4]

6 tbsp butter

2 white onions, diced

7 stalks celery, diced

2.5 c. chicken stock

1 tsp garlic powder

1 tsp dried parsley

1 /2 tsp dried thyme

1/2 tsp kosher salt

16 turns fresh ground pepper

4 tbsp butter, melted

Preheat oven to 375.  Cube ciabatta and cornbread to approx 1 inch cubes.  You want these to be dried out, so if either is too soft, spread on a cookie sheet and dry bake at 300 for 6-8 minutes.  Butter a glass 9 x 13 inch pan.  Spread bread cubes evenly in buttered casserole dish.

In a heavy bottomed saute pan, melt butter.  Saute celery and onions for 6 minutes.  Pour this buttered vegetable mixture over bread cubes.  Pour chicken stock over then sprinkle seasonings evenly across the top.  Stir with a wooden spatula to combine.  Pour melted butter over the top of stuffing.  Bake stuffing for 35 minutes.