This time around the dish of choice is tender chicken thighs filled with a tasty stuffing made with soft bread, onions, crab meat, celery and some more things.

Ingredients
1 tbsp vegetable oil
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 (6 ounce) can lump crabmeat, drained
2 tbsp dry sherry
1/2 tsp poultry seasoning
1/4 tsp ground black pepper
2 1/2 cups white bread cubes
1 1/2 tbsp minced garlic
6 boneless chicken thighs, with skin
1/2 tsp garlic salt
1/2 tsp onion powder

Directions:
Heat the vegetable oil in a large skillet over medium heat. Add the celery and onion and cook and stir until soft or for about 5 minutes. Remove the pan from the heat and season with poultry seasoning and pepper. Add the crab meat, sherry and bread cubes and stir until everything is well blended.

Preheat a grill to medium heat.

Lay the chicken thighs out on a clean surface with the skin side down. Spread the crab meat evenly on top of each one. Roll up the chicken and secure with toothpicks.

Now place the stuffed thighs seam side down onto the grill and season with garlic salt and onion powder. Cover and allow to cook for 20 minutes to half an hour, turning it occasionally to allow it to cook. When the juices begin to run clean when pierced with a fork is when the chicken is done. It can now be removed from the grill ad served.

You can put a slightly smaller amount of bread cubes into the mixture if the thighs are small. You could also use breast pieces for this dish. They would work just as well.