4 chicken thighs
1 whole onion, divided
3 diced carrots, divided
4 stalks diced celery hearts, divided
1 cup long grain rice
1 chopped green pepper
2 boxes herb seasoned dressing (Stove Top)
1 1/2 sticks butter
salt and pepper
garlic powder
poultry seasoning

In a Dutch pot, add unboned chicken thighs with salt, pepper, garlic powder and poultry seasoning.

Add 1/2 chopped onion, 2 chopped carrots, 2 chopped celery heart stems. Add water to pot and cook for 1 hour.

After chicken is cooked, separate from stock and skin, debone chicken. Cut chicken into small bits and set aside.

Using the prepared chicken stock, cook rice in a smaller pan.

In 3 tablespoon oil, sauté remaining vegetables and chopped green pepper in a 12-inch pan until caramelized. Add chopped chicken and seasonings.

Place Stove Top herb dressing into apt size pot using the chicken stock and prepare as instructed on box. Replace oil with butter.

Add prepared rice to stuffing mix after stuffing has rested.

Add chicken vegetable mixture into stuffing mix and fold in until totally blended. Stuffing can be added to the turkey or placed in oven for 1/2 hour.

Dressing serves 6 to 8 people.

Submitted by: Yvette Jones