I’m doing my best to incorporate immune-boosting foods into my diet, but sometimes comfort food is what we crave. That’s not to say comfort food can’t be healthy, but it usually involves carbs, at the very least.
One of my favorite ways to serve comfort food is in the form of a casserole. I like the familiar combination of dressing and poultry in this recipe. I wanted to use ground turkey, but since I didn’t have any in the freezer, I worked with what I had and used chicken cutlets, diced into bite-size pieces.
Shredded chicken, browned ground turkey, or browned ground chicken will all work as well. I was out of sage, so I just used poultry seasoning. And Better than Bouillon is a great product to keep on hand in case I don’t have homemade stock. If you haven’t used it, it’s a concentrated version of broth that can be added to boiling water, so it’s a wonderful pantry/fridge item to keep around.
This particular recipe tides me over when I miss the full-blown, comforting dishes of the holidays, and might even be a dish to serve for a small Easter gathering. I hope you are able to enjoy some time in your kitchen, baking, cooking, and sharing with others.
Enjoy food made fresh!
Chicken and Dressing Casserole
2 tablespoons olive oil
1 pound chicken cutlets (or ground chicken or turkey)
Salt and pepper to taste
3 tablespoons all-purpose flour
1 teaspoon rubbed sage or poultry seasoning
3½ cups chicken broth
2 celery stalks, trimmed and diced
½ large onion, peeled and diced
4 cups dried bread cubes
1 teaspoon fresh thyme, or ½ teaspoon dried thyme
Preheat oven to 425 degrees F.
Heat 1 tablespoon oil in a skillet over medium heat. Brown cutlets or ground poultry until cooked through. Add a bit of salt and pepper to taste, (if using cutlets, remove from pan and cut into bite-size pieces, then return to skillet). Add flour and sage or poultry seasoning. Whisk in 1½ cups broth and stir until combined and it thickens. Pour mixture into a 9-by-9 inch baking dish.
Wipe out skillet and add remaining oil. Add celery and onion. Sauté on medium heat until veggies are slightly tender. Toss in the bread cubes and thyme and stir to combine. Place on top of chicken mixture. Pour remaining broth over the bread cubes. Place in preheated oven and bake for 20 to 25 minutes until bubbly and bread cubes are toasted. Serve warm. Makes 6 servings.
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