Chicken and Herb Stuffing

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, heat the olive oil over medium heat.

3. 3

   Add the diced onion, carrots, and celery to the skillet. Sauté until the vegetables are tender, about 5-7 minutes.

4. 4

   Add the chicken thighs to the skillet and cook until they are no longer pink, about 8-10 minutes.

5. 5

   Remove the skillet from heat and let the mixture cool slightly.

6. 6

   In a large mixing bowl, combine the cubed bread, cooked chicken and vegetable mixture, dried rosemary, dried parsley, salt, and black pepper.

7. 7

   Pour the chicken stock over the bread mixture and stir until well combined.

8. 8

   Transfer the mixture to a greased baking dish.

9. 9

   Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

10. 10

    Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.

11. 11

    Remove from the oven and let it cool for a few minutes before serving.