This main dish is wholly inspired by cassoulet, a slow-braised/baked French casserole made with a mix of meats and white beans that's often topped with coarse, fresh breadcrumbs. Whether you call this dish stuffing or dressing, the flavors of cassoulet lend themselves perfectly to such a creation. Blend the ingredients together and you get a quite credible cassoulet--just inverted.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary test

25 mins
1 hr 35 mins
Serves 8 (serving size: about 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat your oven to 400°.

  • Place the chicken thighs, the chicken stock, the onion, the carrots, the celery, and the garlic in a saucepan. Bring to a boil.

  • Reduce the heat and cook 30 minutes at a slight simmer, until the thighs are tender and the stock has reduced to about 1 1/2 cups.

  • Remove the chicken thighs from the stock, set aside, and when cool enough to touch, pull the meat into shreds. Reserve.

  • Heat a large skillet over medium-high heat. Add the oil and swirl. Cook the turkey sausage 10 minutes, until browned and fully cooked, yet still slightly moist.

  • In a large mixing bowl, combine the reduced stock mixture, the chicken, the sausage, the baguette, and the next 5 ingredients (through tomatoes). Toss.

  • Coat an 11 x 7-inch glass or ceramic baking dish with cooking spray. Transfer the chicken mixture to the sprayed baking dish and bake, uncovered, for 30 minutes, until the liquid is well absorbed, and the top is evenly browned.


Cooking Light Mad Delicious

Nutrition Facts

304 calories; fat 11.1g; saturated fat 2.4g; mono fat 5.1g; poly fat 2.3g; protein 23g; carbohydrates 27g; fiber 4g; cholesterol 58mg; iron 3mg; sodium 689mg; calcium 57mg.