Description
This Thanksgiving Chicken and Stuffing Bake with Easy Gravy is a comforting, all-in-one meal perfect for holiday dinners or cozy family meals. Juicy, bone-in, skin-on chicken thighs are seasoned, browned, and baked atop a flavorful herb-infused bread stuffing. A savory homemade gravy made from the chicken drippings completes the dish, making it rich and satisfying.
Ingredients
Units
Scale
Stuffing
- 4 tablespoons butter
- 1 sweet onion, diced
- 1/2 cup diced celery
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1/4 cup mixed chopped fresh sage, parsley, and thyme
- 12 ounces bread cubes
- 1 cup chicken stock
- 1 large egg
- 4 tablespoons butter, melted
Chicken
- 1 to 2 tablespoons olive oil
- 5 bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- Kosher salt and pepper, to taste
Gravy
- 2 tablespoons to 1/4 cup drippings from the chicken thighs
- 16 ounces chicken stock
- 3 heaping tablespoons all-purpose flour
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Cook Vegetables for Stuffing: In a large cast iron skillet, melt 4 tablespoons butter over medium heat. Add diced onions, celery, minced garlic, and season with a generous pinch of salt and pepper. Cook, stirring frequently, until the vegetables soften, about 5 minutes. Stir in chopped fresh herbs (sage, parsley, thyme) and cook for an additional 2 to 3 minutes. Turn off the heat to stop cooking.
- Combine Stuffing Ingredients: Place bread cubes into the prepared baking dish. Pour the cooked vegetable and herb mixture over the bread, ensuring to scrape the skillet to capture all flavors. Add another pinch of salt and pepper, then toss everything until well combined.
- Add Liquid to Stuffing: In a bowl, whisk together chicken stock and the large egg until blended. Pour this mixture evenly over the bread cubes and toss gently. Drizzle the remaining 4 tablespoons of melted butter over the top of the stuffing.
- Bake Stuffing: Place the stuffing dish in the preheated oven, uncovered, and bake for 20 to 25 minutes until it begins to brown and set.
- Prepare and Brown Chicken: While the stuffing bakes, heat olive oil in the same cast iron skillet over medium heat. Mix garlic powder, dried sage, dried oregano, salt, and pepper in a small bowl. Rub this seasoning mixture all over the chicken thighs. Brown the chicken in the skillet for about 3 to 4 minutes per side, until golden and crispy.
- Combine Chicken and Stuffing: Remove the stuffing from the oven. Nestle each browned chicken thigh into the partially cooked stuffing in the baking dish. Return the dish to the oven and bake for an additional 20 to 25 minutes, or until both the chicken and stuffing reach an internal temperature of 165°F (74°C).
- Make the Gravy: Using the skillet with the leftover chicken drippings (do not clean it), heat the drippings over medium heat. In a separate shaker cup, combine chicken stock and all-purpose flour, shaking vigorously for at least 30 seconds to create a smooth slurry. Slowly pour the slurry into the skillet while whisking constantly to prevent lumps. Continue to whisk and cook the gravy until thickened, about 10 to 20 minutes, scraping the pan bottom to incorporate all flavorful bits. Season the gravy with salt and pepper to taste.
- Serve: Once done, garnish the chicken and stuffing bake with extra chopped parsley. Serve hot with the homemade gravy drizzled on top. Enjoy!
Notes
- Ensure the internal temperature of the chicken reaches 165°F to guarantee it is fully cooked and safe to eat.
- Use day-old or slightly stale bread cubes for better texture in the stuffing.
- For a crispier skin, pat chicken thighs dry before seasoning and browning.
- If you don’t have a cast iron skillet, a heavy-bottomed oven-safe skillet or pan can be used.
- The gravy requires constant whisking to avoid lumps and achieve a smooth texture—patience is key.
- Fresh herbs in the stuffing add bright flavor but dried can be substituted if needed (reduce quantity).
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg
