Ingredients:

  • 4 tbsp (55g) Unsalted Butter
  • 1 medium (150g) Yellow Onion, finely diced
  • 2 stalks (100g) Celery, finely diced
  • 1/4 cup (30g) All-Purpose Flour
  • 2 cups (475ml) Low-Sodium Chicken Stock
  • 1/2 cup (120ml) Whole Milk or Half-and-Half
  • 3 cups (450g) Cooked Chicken, shredded
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Sage
  • Salt and Black Pepper, to taste
  • 6 oz bag (170g) dry Stuffing Mix/Bread Cubes
  • 1/4 cup (60g) Unsalted Butter, melted
  • 2 tbsp (30ml) Fresh Parsley, chopped
  • 1/2 cup (120ml) Hot Chicken Stock

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Melt 4 tablespoons of butter in a large, heavy-bottomed pan over medium heat. Add the diced onion and celery. Sauté gently for 6–8 minutes until softened and translucent.
  2. Sprinkle the 1/4 cup of flour over the sautéed vegetables and stir constantly for 1 minute to cook the raw flour taste (the roux). Slowly whisk in the 2 cups of chicken stock until the mixture is smooth and begins to thicken slightly. Slowly pour in the 1/2 cup of milk or half-and-half, whisking continuously. Bring the sauce to a gentle simmer until it coats the back of a spoon, then remove from the heat.
  3. Stir the shredded cooked chicken, dried thyme, and dried sage into the warm sauce. Season generously with salt and pepper, tasting and adjusting seasoning as necessary. Pour the entire chicken filling mixture into the prepared casserole dish, spreading it evenly.
  4. In a medium bowl, combine the dry stuffing mix, chopped fresh parsley, and 1/4 cup of melted butter. Toss lightly. Pour the 1/2 cup of hot chicken stock over the mixture and toss gently—the stuffing should be moist but not soggy. Do not overmix.
  5. Spoon the prepared stuffing mixture evenly over the chicken filling. Bake for 30–35 minutes, or until the filling is bubbling hot throughout and the stuffing topping is golden brown and crispy. Remove from the oven and let rest for 5–10 minutes before serving.