Roast Chicken with Nutty Stuffing Casserole

3 tablespoon butter

¼ cup minced onions

2 cups cubed bread crumbs

¼ cup dried cranberries

¼ cup golden raisins

¼ cup hazelnuts

¼ cup sliced almonds

¼ cup thinly sliced celery

¼ cup chicken stock

2 teaspoons salt

1 teaspoon rosemary

1 teaspoon black pepper

8 pieces chicken, skinless and boneless thighs and breasts work best

1 teaspoon salt

½ teaspoon pepper

½ teaspoon thyme

Melt butter in a saucepan and add onions. After a few minutes pour butter and onions over bread crumbs and add cranberries, raisins, hazelnuts, almonds, celery, stock, salt, rosemary and pepper. Mix well, stuffing should be slightly moist. It is going to absorb juices from roasting chicken so only more stock if stuffing isn’t moist at all. Place stuffing in a casserole dish that chicken pieces can all be arranged on top of the stuffing in a tight single layer. After placing the chicken on top sprinkle them with salt, pepper and thyme. Cover pan with a lid or foil and bake on middle rack at 350 for 15 minutes. Remove foil and bake another 15 minutes. Remove the pan and take out chicken and return pan to oven and put the stuffing under the broiler, second rack down works better, for about 5 to 10 minutes or until the stuffing starts to get crispy and lightly browned on top. Watch carefully so you don’t burn the stuffing. Put the pieces back on top of the stuffing and serve.


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