Cranberry Chicken & Herby Pan Stuffing

• Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), and a pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, heat 2 TBSP butter (3 TBSP for 4 servings) and a drizzle of olive oil in a large pan over medium-high heat. Add baguette and toast, stirring occasionally, until golden brown and crisp, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Add another drizzle of olive oil to same pan over medium-high heat; add shallot and celery. Cook until tender, 3-5 minutes. Season with salt and pepper. • Stir in 1 tsp minced thyme (2 tsp for 4) and toasted baguette. Pour in stock mixture and stir until liquid is absorbed, 1-2 minutes. (TIP: Prefer a softer stuffing? Add a splash more water after stirring in stock mixture.) Remove pan from heat; cover to keep warm.

• Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a second large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a plate. Wipe out pan.

• Heat another drizzle of oil in pan used for chicken over medium-high heat. Add remaining minced thyme and cook until fragrant, 30 seconds. • Stir in jam, mustard, remaining stock concentrates, and ¼ cup water (1⁄3 cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.