Stuffing à la Cassoulet

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.