Ingredients

• 8 cups of your favorite bread, cut into 1 inch pieces
• 1 pound ground beef
• 1 tbsp ground sage
• 1 tsp paprika
• 8 chicken thighs
• 1 tsp salt
• 1/2 cup butter
• 2 tbsp olive oil
• 1 onion, diced
• 1 cup celery, diced
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1 1/2 cups bone broth

Topping

• 1/2 cup pomegranate seeds
• 1/4 cup parsley, chopped

Instructions

1. Bake bread pieces for 45 minutes at 350. Stir every 10 minutes.
2. Brown the beef. Once cooked, stir in sage & paprika, and set aside.
3. Heat up 1/4 cup of butter in a frying pan. Salt & cook thighs for 3 minutes on each side. Set aside.
4. Heat up 1/4 cup of butter and olive oil and fry the onion and celery for 10 minutes.
5. In a large bowl mix the bread, onions, celery, spices, bone broth and ground beef. Pour into a 9 x 13 casserole dish.
6. Layer chicken thighs over top of the stuffing. Bake for 35 minutes at 350.
7. Sprinkle the pomegranate seeds and parsley on top, and enjoy!