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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 350°
Step 2
Bake bread pieces on a baking sheet, stirring occasionally (every 15 minutes), until dried out, about 1 hour
Step 3
Set aside
Step 4
Meanwhile, brown the sausage over medium-high heat in an oven-proof braiser or Dutch oven, once browned remove sausage from the pan using a slotted spoon and set aside.Season the chicken thighs with 2 teaspoons of salt
Step 5
Add the chicken thighs, skin side down, and cook without moving until the chicken skin is brown and crispy, about 5 minutes
Step 6
Remove the chicken thighs from the pan and set them aside
Step 7
Keep the heat at medium-high, and add the chopped onions and celery to your Dutch oven
Step 8
Sauté them in the residual chicken and sausage fat until just beginning to brown, while gently scraping the brown bits from the pan, about 10 minutes.Preheat oven to 350°F.Remove the braiser from the heat and add the bread pieces, along with the fresh sage, rosemary, thyme, parsley, salt, pepper and sausage
Step 9
Drizzle the chicken stock evenly over the bread and toss gently to combine.Nestle the chicken thighs into the stuffing mixture
Step 10
Bake for 40 minutes or until an instant-read thermometer inserted into the center of the chicken thigh registers 170°.Transfer the cooked chicken thighs onto a plate and stir the stuffing with any excess liquid in the bottom of the pan
Step 11
Serve with extra parsley for garnish
Step 12
* For the fresh herbs in this recipe, you can purchase a "poultry blend" at your local grocery store similar to this This is the best way to keep the cost of the dish low
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