Cast Iron Chicken and Stuffing

  • Author: Meagan


There was no turkey for us this Thanksgiving and Brock and I had a craving, so this was Sunday dinner with Brock’s Cranberry Sauce and a big bowl of steamed broccoli, cauliflower and carrots.  This is a rendition of something Mom does sometimes only I usually choose the easier way, and put it all it one pan – the alternative is to use a cookie sheet and place a piece of chicken on an individual mound of dressing for baking – and I always use a cast iron pan simply because it gets the stuffing nice and crispy.

If I’m going to stuff a turkey, I usually double the recipe for the dressing and whatever doesn’t fit in the bird, I cook in a small casserole dish.



Cast Iron Chicken and Stuffing

2 onions, diced

34 stalks of celery, diced

4 cloves of garlic, minced (I always put the onions, celery and garlic through the food processor)

1 lb. ground pork (Mom uses diced, well-cleaned gizzards)

1 t. EACH salt, freshly ground pepper, onion salt, parsley AND poultry seasoning

1 loaf sliced bread, diced

12 eggs

boiling water as needed

34 good-sized chicken pieces, bone in, skin on


Heat a large skillet and add a bit of oil and a dob of butter.  Saute the onions, celery and garlic with the pork for several minutes until the vegetables are softened and the pork is no longer pink.  Add in all of the spices and mix well.

Place the diced bread in a large bowl and add everything in from the skillet.  Feel free to let it sit and cool for a bit as it’s easiest to just mix with your hands.  Combine everything together and if you’re using older, drier bread, you may need a bit of boiling water to soften it all, but finish it by adding an egg (sometimes 2) to bring it all together.  Basically it should be moist, but the cubes of bread should still be quite obvious.  Feel free to taste for spices, but I’d recommend doing so before mixing in the egg.

Scrape all of the dressing into a large cast iron pan – or any casserole dish really – pressing it in slightly to keep it even.  Place the chicken pieces on top of the stuffing and lightly oil the skin before sprinkling it all with salt and pepper.

Bake at 350 for about 40 minutes – I used 3 quite large/thick chicken breasts this time so I cooked it all for 50 minutes.  Slice into a piece if you’re not sure, the juices should run clear.

  • Category: Chicken, One-pot Meal


From Meagan's Kitchen

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