I have been doing a lot of cooking in this cast iron skillet lately and my last creation didn't disappoint our family. I could have licked the skillet clean it was that delicious. I didn't follow a recipe so I'm going to try to remember what I did so you have some basic steps to create your own creation.
Start with some butter in your skillet and fry up onions and garlic. Then add in your cubed potatoes and carrots and cook for 5 minutes. Add in 2-3 cups of chicken broth ( I used homemade turkey stock), cover skillet and let cook for 10 minutes or until potatoes and carrots are tender.
While that is cooking, prepare a box of stove top stuff according to the directions on the box.
In a small bowl mix 2 Tbsp of flour into 1/2 to 1 cup of cold chicken broth. Add this mixture into your skillet (once your vegetables are done). Stir for about 5 minutes or until broth thickens. Add in any extra veggies you would like. I put in frozen corn and peas and some left over roasted sweet potato cubes we had in the fridge.
For the chicken I used cooked chicken breast cut up into cubes. You could use left over chicken or even a rotisserie chicken. Add whatever chicken you are using to your delicious skillet.
Top with your stuffing and bake in the oven at 350 until bubbly and hot. About 20 minutes.
Serve hot from the skillet.
