Shove-it-in-the-Oven Chicken and Dressing
Serves: 8 to 10
  • 10 to 12 cups ½-inch cubed bread plus 2 cups finely ground fresh breadcrumbs from a couple loaves of dense, crusty Italian or French bread
  • 3 pounds boneless skinless chicken thighs, cut into bite-size chunks
  • 1 pound bulk Italian sausage (or 1 pound links, casings removed)
  • 2 medium onions, cut into medium dice (about 2 cups)
  • 3 medium celery stalks, cut into medium dice (about 1 cup)
  • 1½ tablespoons dried Italian herbs, divided
  • Salt and ground black pepper
  • 1 teaspoon fennel seeds, minced
  • 2 large eggs
  • ½ cup minced fresh parsley leaves
  • 1 quart low-sodium canned or cartoned chicken broth
  • 1½ cups golden raisins or dried cranberries
  1. Adjust oven rack to lower-middle position; heat oven to 400 degrees. Bake bread cubes in a large roasting pan until golden brown, about 30 minutes. Remove from oven and transfer toasted bread to a large bowl; set aside.
  2. Meanwhile, mix chicken, sausage, onions, celery, 1 tablespoon of the Italian herbs, 1 teaspoon of salt, ½ teaspoon of pepper, and the fennel in a large bowl. Pour mixture into the now-empty roasting pan. Return to the oven and roast until meat is fully cooked and vegetables are tender, about 30 minutes.
  3. Meanwhile, whisk eggs, along with parsley, ½ teaspoon pepper, and remaining 1½ teaspoons Italian herbs, into chicken broth. Add toasted bread cubes, bread crumbs, raisins or cranberries, and broth mixture to the roasting pan. Return to oven and bake until golden brown, about 30 minutes longer. Remove from oven and serve.
Recipe by Three Many Cooks at