Ingredients
- 375 grams cooked chicken (sliced thin, 3 cups, turkey can be used, diced and room temperature)
- 2 shallots, thin sliced
- 2 apples (cut in 1/4" thin wedges, peeled or not - I don't, I used gala or fuji)
- 40 grams dried cranberries (1/3 cup, dried cherries can also be used)
- 1 package (6 ounce) corn bread stuffing mix (I used the 'Stove Top' brand; there are many other brands)
- 3/4 cup apple cider (not apple juice)
- 3/4 cup chicken broth
- 1 tablespoon marsala wine
- Nutmeg, pinch
- Kosher salt, to taste
- Pepper, to taste
- 1/3 cup chopped pecans
- FOR GARNISH
- 2 scallions, diced (white and green parts)
- FOR OPTION
- 1 cup baby kale, chopped
How to Make
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Step 1: Note: Leftover turkey works great; but, chicken is just as good in this dish. Also, I don't peel my apples; personal preference. I take the easy way for this dish. And kale; it optional; but, one time, I had some kale - so I added it. It was delicious.
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Step 2: Base ... In a large deep non-stick pan; add the cider, broth, marsala wine, apples, cranberries, shallots, and a pinch of nutmeg. Bring to a light boil; then, reduce to medium low heat. Cook 5 minutes covered, just until the apples are slightly tender.
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Step 3: Chicken and Stuffing ... Add the chicken and stuffing mix (optional kale); and, stir until combined. Stir, season with salt and pepper if needed; then, cover and cook another 3-4 minutes, until all the liquid is absorbed and, the chicken is heated through.
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Step 4: Finish, Serve, and ENJOY! ... Top with the pecans and scallions. Serve family style; and, dinner is served.
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