I’m gonna say it. Thanksgiving is in the air. We’re officially one month away, and yes, I know what you’re thinking…”but it’s not even Halloween yet!”, and you’re right. I’m being that person. Kinda.
Halloween just isn’t my jam. I’m not really the costume type, I don’t like horror movies (as in they terrify me), and I don’t have kiddos, so other than being super excited that Hocus Pocus and a few other select Halloween shows are on TV (Harry Potter. Always Harry Potter), I just don’t get into Halloween. And let’s be honest. It’s not like I started a Turkey Day countdown in July. I think one month ahead of time is perfectly okay.
Stuffing is probably my favorite Thanksgiving side dish, although to be honest I’m kind of a turkey/stuffing/dumpling/sour kraut (my family is Czech) in one bite on the fork type of gal. I’m not a big food blender on the regular, but there’s something about getting all of the turkey day flavors in one bite that’s so comforting and delicious to me.
This stuffing is easy peasy. Not the stuff it in the bird and cook it all day stuffing that you may have at your turkey day table, and not the stove top stuffing box you’ll find at your friendly neighborhood grocery store, but simple, easy and delicious. The kind of stuffing you can make in April when you suddenly think “man do I love turkey day stuffing!”
The b. sprouts make sense because we’re deep in the heart of prime brussel sprout season so what a great time to use those in-season veggies.
I used chicken in this recipe but it would also be great with pork (chops, loins – you call it). And give it one of those ‘all in one bite’ forkfuls, because you won’t regret it.
I hope you enjoy this dish, and I’d love to hear what you think if you try it! You can find me not only here on the blog, but also on Pinterest, Instagram, Twitter, and Facebook, and be sure to subscribe to the blog to stay up-to-date on the latest recipes!
Serves 2 Bowls
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 1 tbsp. butter
- 1/2 celery stalk, diced
- 1/4 onion, diced
- 3 slices bread, cubed
- 1/4 tsp. dried thyme
- 1/4 tsp. ground sage
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 c. chicken, diced
- 1 tbsp. olive oil + 1 tbsp. olive oil, divided
- 1 tsp. garlic salt + 2 tsp. garlic salt, divided
- 1 tsp. pepper + 2 tsp. pepper, divided
- 1 tsp. oregano
- 1 tsp. red pepper flakes
- 1 c. shredded brussel sprouts, shredded
- 1 c. frozen corn, thawed
- 1 c. frozen green beans, thawed
- To begin make the stuffing preheat the oven to 325 degrees.
- Melt 1 tbsp. butter into a medium skillet, then add the celery and onion, cooking until both are translucent, approximately 6-8 minutes.
- In a medium bowl combine the celery and onion with the bread cubes, then toss the spices in to coat.
- Place the stuffing in a 6x6 greased baking dish, cover with aluminum foil, and bake for 30 minutes. Uncover and bake for another 10 minutes.
- While the stuffing is baking cook the chicken by heating 1 tbsp. of olive oil in a medium skillet until the oil is hot and shimmering. Add the chicken and season with 1 tsp. garlic salt, 1 tsp. pepper, and 1 tsp. oregano.
- Cook the chicken for approximately 10-12 minutes or until the chicken is cooked through.
- While the chicken is cooking heat the remaining 1 tbsp. olive oil in a large skillet over medium-high heat until the oil is hot and shimmering.
- Add in the brussel sprouts, corn and green beans, then add in the remaining 2 tsp. garlic salt, 2 tsp. pepper, and 1 tsp. red pepper flakes.
- Saute for 12 minutes or until the vegetables are tender-crisp.
- When the stuff is done, divide 1 c. of stuffing into each bowl.
- Add 1 c. chicken into each bowl, then half of teh vegetables into each bowl. Enjoy!