Ingredients:

  • 1 Tbsp (15g) Unsalted Butter (for stuffing)
  • 1 medium Shallot, finely diced
  • 1 tsp Dried Sage (for stuffing)
  • 1/2 tsp Dried Thyme
  • 4 cups (200g) Stale white bread cubes
  • 1/2 cup (120ml) Chicken Stock (low sodium, for stuffing)
  • 1/4 cup (60ml) Heavy Cream (for stuffing)
  • 1 large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 2 Tbsp (30g) Unsalted Butter (for sauce)
  • 1 medium Onion, finely diced
  • 2 medium Celery stalks, finely diced
  • 1/4 cup (30g) All-Purpose Flour
  • 2 cups (480ml) Chicken Stock (low sodium, for sauce)
  • 1 cup (240ml) Heavy Cream (for sauce)
  • 1 1/2 tsp Dried Sage (for sauce)
  • 1/2 tsp Ground Mustard powder
  • 2 1/2 cups (375g) Cooked Chicken, shredded or cubed
  • Salt and Black Pepper, to taste

Instructions:

  1. Prepare the Stuffing Base: Melt 1 Tbsp butter in a large skillet over medium heat. Add the shallots, 1 tsp sage, and 1/2 tsp thyme. Sauté until the shallots are softened (about 3–4 minutes).
  2. Combine Stuffing Ingredients: Remove the skillet mixture from heat and transfer to a large bowl. Add the bread cubes, fresh parsley, 1/2 cup chicken stock, 1/4 cup heavy cream, and the beaten egg. Season well with salt and pepper. Toss gently until the bread is just moistened, then set aside.
  3. Create the Sauce Roux: In the same skillet, melt the remaining 2 Tbsp of butter over medium heat. Add the diced onion and celery and cook until softened (about 5 minutes). Sprinkle the flour over the vegetables and stir continuously for 1 minute to form the roux.
  4. Thicken the Sauce: Slowly pour in the 2 cups of chicken stock while whisking constantly to prevent lumps. Once smooth, stir in the 1 cup of heavy cream, the 1 1/2 tsp dried sage, and ground mustard. Bring to a gentle simmer, stirring frequently, until the sauce has thickened significantly (about 5 minutes).
  5. Add Chicken and Season: Stir in the 2 1/2 cups shredded cooked chicken. Season the sauce generously with salt and pepper, tasting and adjusting the seasoning as needed.
  6. Assemble the Bake: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour the creamy chicken mixture evenly into the prepared dish. Gently spoon and spread the stuffing mixture evenly over the chicken base, avoiding pressing it down.
  7. Bake and Rest: Bake for 30–35 minutes, or until the chicken filling is bubbling hot and the stuffing topping is deep golden brown and crisp. Remove from the oven and let rest for 5–10 minutes before serving.