open faced chicken sammies

Stuffing:

2 slices whole grain bread
Butter
1 TBL olive oil
1 lb maple sausage
1 medium onion, chopped
2 celery ribs, chopped
2 tsp poultry seasoning
1 cup chicken stock

Gravy:

2 TBL butter
2 TBL flour
2 cups chicken stock
1 tsp poultry seasoning
salt and pepper

small rotisserie chicken - meat removed from bone and set aside

4 additional slices of whole grain bread

For the stuffing:

- toast 2 slices bread and butter heavily
- chop the bread into little squares for "stuffing" and reserve for later
- brown and crumble the sausage in a pan with olive oil (I buy the maple breakfast sausage and remove it from the casing)
- add onions and celery to sausage
- season with poulty seasoning, salt, pepper
- cook for 5 minutes
- add the bread cubes and stir to combine
- dampen with stock, cover with foil, take off heat

For the gravy:

- melt 2 TBL butter in skillet
- whisk in flour
- cook for 1 minute
- whisk in 2 cups stock
- add poultry seasoning
- salt and pepper to taste
- allow to thicken slightly

- Set the rotisserie chicken into the gravy and warm through

To assemble your sammy:

1. Slice of bread
2. Stuffing mound
3. Chicken
4. Gravy