WHAT YOU NEED:

• 2+ tablespoons butter
• 3/4+ cup bone broth
• 1/2 cup milk
• 1-2 tablespoons flour (gluten free flour works well)
• sea salt to taste
• 1 shallot, diced
• 1 clove garlic, minced
• 1 teaspoon dried sage (or 2 teaspoons fresh, chopped)
• 1 cup brussel sprouts, quartered
• 1 lb shredded leftover chicken
• 3 cups cubed cornbread
• 1/2 cup frozen or fresh cranberries
• 1 cup cheddar cheese, grated

WHAT YOU DO:

Preheat your oven to 375F.

Set a pan to medium-high heat and once hot, add a little butter, shallots, brussel sprouts, and a bit of sea salt. Stir until just soft and then add the garlic and sage and stir till just fragrant. Move the contents to a large bowl and mix in the shredded chicken (plus cranberries if desired).

Reduce heat to low and add 2 tablespoons of butter. Once melted, add the flour and whisk constantly for 2-3 minutes until it’s browned slightly. While whisking, slowly pour in the milk, followed by the broth. Once combined and starting to thicken, add salt to taste and remove from heat. If this mixture seems too thick, add more broth; if it’s too runny, add a pinch more flour.

In a baking dish, lay down a layer of cubed cornbread, followed by the veggie and chicken mixture. Top that with half of the cheese. Layer the rest of the cornbread on top of that, followed by the rest of the cheese, and then pour the liquid over the top  so it covers the whole dish and soaks in evenly.

Bake for 20-30 minutes or until just golden brown and bubbly. Let it cool for 10-15 minutes before digging in. ENJOY!