STUFFED CHICKEN THIGHS            Makes 12

˝ pound sausage meat, crumbled
˝  cup chopped onion
1 stalk celery, chopped
1 cup dry breadcrumbs (1st amount)
Salt, pepper and chopped fresh or dried sage leaves  
  and dried thyme leaves,  to taste
1/4 cup each: dried cranberries and  chopped nuts(optional)
1 small apple, peeled, cored, finely chopped
12 boneless skinless chicken thighs (or flattened chicken 
   breast pieces)
Salt and pepper
3/4 cup chicken broth
˝ cup dry breadcrumbs (2nd amount)
1 tablespoon minced fresh parsley (or 1 teaspoon dried  
  parsley flakes)
2 tablespoons melted butter or olive oil

1. To make stuffing: In large saucepan, sauté sausage meat, 
onion and celery until meat is cooked and vegetables are 
tender. Stir in 1 cup breadcrumbs. Add water or chicken 
stock a few drops at a time until mixture holds together. 
Season to taste with salt, pepper and sage. Add cranberries, 
nuts and apple. (Variation: use purchased stuffing mix to 
make 3 cups stuffing.)

2. Place chicken thighs flat on cutting board, cut side up. 
Sprinkle lightly with salt and pepper. Squeeze 1/4 cup of 
the stuffing mix in your hands until it holds together. 
Place in center of chicken piece. Wrap ends of chicken 
tightly around stuffing. 

3. Place chicken in greased baking pan, rounded side up. 
Leave a small space between chicken thighs. Drizzle chicken 
broth around chicken in pan. 

4. In small bowl, stir together crumbs, parsley and melted 
butter or olive oil. Sprinkle over chicken. Cover pan with 

5. Bake in preheated 350°F oven for 30 minutes. Uncover pan; 
bake 30 to 40 minutes more, or until chicken is fully cooked. 
Cut into one piece - no pink colour should remain.