Recipe: Chicken Fried Stuffing (fried patties using cooked chicken)

CHICKEN FRIED STUFFING

3 tablespoons unsalted butter, divided use
1 large celery rib, finely chopped
1 bunch scallions, trimmed and finely chopped
3 (loosely packed) cups torn whole-wheat sandwich bread (about 6 ounces)
2 cups chopped cooked chicken
1 small apple, peeled, cored and finely diced
2/3 cup pitted prunes, chopped (optional)
1 large egg
1/2 cup canned low-sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Lemon wedges or ranch dressing (for serving)

Melt 1 tablespoon butter in a small skillet over medium heat. Add the celery and scallions and cook, stirring until softened, about 4 minutes.

Transfer to a large bowl, add the bread, chicken, apple and prunes, if using, and stir to blend. Add the egg, broth, salt, thyme and pepper and mix until thoroughly incorporated.

Take a handful of the mixture and form into a 1/2-inch-thick patty and place on a plate lined with wax paper. Repeat with the remaining mixture to form 7 more patties.

Melt the remaining 2 tablespoons butter and the olive oil in a 12-inch skillet over medium heat, add the patties and cook until golden underneath, about 4 minutes. Flip with a spatula and cook 4 minutes more.

Serve with lemon wedges or dressing.

Makes 8 patties, 4 servings
Source: Real Food for Healthy Kids: 200+ Easy, Wholesome Recipes by Tracey Seaman and Tanya Wenman Steel