I bought too many Pepperidge Farms cornbread "stuffing" cubes--so I have a
whole extra bag. A large bag.

Chicken thighs and boneless breasts were on sale this week. (I will bone the
thighs.)

I have the fixings for homemade gravy (frozen drippings, frozen stock).

I like the idea of putting the chicken and the stuffing in my large corning
casserole dish because I would like the juices of the chicken to go through
the stuffing.

I will saute onions and celery to add to the cubes, along with the requisite
butter and broth.

Ideas for how to put this together, temps, etc? I tried this once and the
chicken was just kind of dried up on top of the stuffing. I used boneless
breasts that time.

In article >, "cybercat" >
wrote:

> I like the idea of putting the chicken and the stuffing in my large corning
> casserole dish because I would like the juices of the chicken to go through
> the stuffing.
>
> I will saute onions and celery to add to the cubes, along with the requisite
> butter and broth.
>
> Ideas for how to put this together, temps, etc? I tried this once and the
> chicken was just kind of dried up on top of the stuffing. I used boneless
> breasts that time.

I don't think the thighs will dry out unless you remove the skin.
Perhaps bury the breasts in the stuffing. I'd cook at three-fifty in the
casserole. Also, a quick browning on the stovetop will enhance the taste
and appearance of the chicken. Less than two cents worth and off the top
of my head.

leo

--
<http://web0.greatbasin.net/~leo/>

"cybercat" > wrote in message
...
>I bought too many Pepperidge Farms cornbread "stuffing" cubes--so I have a
>whole extra bag. A large bag.
>
> Chicken thighs and boneless breasts were on sale this week. (I will bone
> the thighs.)
>
> I have the fixings for homemade gravy (frozen drippings, frozen stock).
>
> I like the idea of putting the chicken and the stuffing in my large
> corning casserole dish because I would like the juices of the chicken to
> go through the stuffing.
>
> I will saute onions and celery to add to the cubes, along with the
> requisite butter and broth.
>
> Ideas for how to put this together, temps, etc? I tried this once and the
> chicken was just kind of dried up on top of the stuffing. I used boneless
> breasts that time.


I make a similar casserole. I debone the thighs and cut the meat into bite
size chunks and mix it in. I bake it covered at 350 for around an hour to
an hour and a half depending on how carried away I got with the stuffing.
It turns out pretty good.

Ms P

cybercat wrote:
>
> Ideas for how to put this together, temps, etc? I tried this once and the
> chicken was just kind of dried up on top of the stuffing. I used boneless
> breasts that time.

Interesting question -- I think I'd make the dressing the usual way,
cube up the chicken and stir everything together and place in a
buttered dish. 350 for 45 to 60 minutes... check chicken for
doneness...

...fred

"Steve Wertz" > wrote in message
...
> On Wed, 29 Nov 2006 18:16:02 -0500, cybercat wrote:
>
>> I bought too many Pepperidge Farms cornbread "stuffing" cubes--so I have
>> a
>> whole extra bag. A large bag.
>
> It will last until next Thanksgiving. I had half a bag (opened,
> but sealed tightly) that I bought last year and used this year.
> And the stuff I bought last week will probably be used next year.
>

But I want to EAT it tomorrow. 8*{

"ms_peacock" > wrote in
>
> I make a similar casserole. I debone the thighs and cut the meat into
> bite size chunks and mix it in. I bake it covered at 350 for around an
> hour to an hour and a half depending on how carried away I got with the
> stuffing. It turns out pretty good.
>

Sounds perfect. Thanks to Fred, too. No clue as to why I would not think
of cutting up the chicken, wa-hahahaha! Oh well, that's what you guys are
for!

cybercat wrote:
>
> Ideas for how to put this together, temps, etc? I tried this once and the
> chicken was just kind of dried up on top of the stuffing. I used boneless
> breasts that time.

Interesting question -- I think I'd make the dressing the usual way,
cube up the chicken and stir everything together and place in a
buttered dish. 350 for 45 to 60 minutes... check chicken for
doneness...

...fred

"Leonard Blaisdell" > wrote:
>
> I don't think the thighs will dry out unless you remove the skin.
> Perhaps bury the breasts in the stuffing. I'd cook at three-fifty in the
> casserole. Also, a quick browning on the stovetop will enhance the taste
> and appearance of the chicken. Less than two cents worth and off the top
> of my head.
>

Sounds good, but I have one of those husbands who cannot have bone
or skin in his chicken. >:P~

I was thinking about experimenting with the thigh skin, browning it in
a pan, to see if I can get that good browned dripping stuff that makes
gravy so good. The thighs were 99 cents a lb! Gotta love that.

cybercat wrote:

> "ms_peacock" > wrote in
>
>>I make a similar casserole. I debone the thighs and cut the meat into
>>bite size chunks and mix it in. I bake it covered at 350 for around an
>>hour to an hour and a half depending on how carried away I got with the
>>stuffing. It turns out pretty good.
>>
>
>
> Sounds perfect. Thanks to Fred, too. No clue as to why I would not think
> of cutting up the chicken, wa-hahahaha! Oh well, that's what you guys are
> for!
>

I bake the chicken with the stuffing on top of it. Seems to keep the
chicken from drying out. My grandmother had a recipe that used the
infamous can of mushroom soup, but I find that just having the stuffing
mix moister than usual works fine. Two boneless breasts will cook at 350
in about 40 minutes.


Dawn

"Dawn" > wrote
>
> I bake the chicken with the stuffing on top of it. Seems to keep the
> chicken from drying out. My grandmother had a recipe that used the
> infamous can of mushroom soup, but I find that just having the stuffing
> mix moister than usual works fine. Two boneless breasts will cook at 350
> in about 40 minutes.
>

Another good idea! Thanks!

cybercat > wrote:

> Ideas for how to put this together, temps, etc?

You could make it like a cottage pie, but use stuffing instead
of mashed potatoes.

When I make a chicken cottage pie, I cut into chunks and pre-sautee
the chicken, then place chicken, vegetables, and mushroom gravy in
the pot, layer mashed potatoes on top, and bake the whole thing.
Mostly covered, so it doesn't dry out, but uncover it for ~15 mins
to brown.

Steve

Dawn wrote:
> cybercat wrote:
>
> > "ms_peacock" > wrote in
> >
> >>I make a similar casserole. I debone the thighs and cut the meat into
> >>bite size chunks and mix it in. I bake it covered at 350 for around an
> >>hour to an hour and a half depending on how carried away I got with the
> >>stuffing. It turns out pretty good.
> >>
> >
> >
> > Sounds perfect. Thanks to Fred, too. No clue as to why I would not think
> > of cutting up the chicken, wa-hahahaha! Oh well, that's what you guys are
> > for!
> >
>
> I bake the chicken with the stuffing on top of it. Seems to keep the
> chicken from drying out. My grandmother had a recipe that used the
> infamous can of mushroom soup, but I find that just having the stuffing
> mix moister than usual works fine. Two boneless breasts will cook at 350
> in about 40 minutes.
>
>
> Dawn

I know, I know...it's a terrible thing to say, but at least for the
next couple of weeks I will god bless Campbell's soup. I am in the
process of preparing my first house and moving out of the apartment and
by the time we get done with a day of demolition I can barely move.
Those soup casserole thingies have been a lifesaver. Come on, now, I
actually found myself staring at a box of Tuna Helper. Can't
wait!! moving from a kitchen with 2 feet of counter space and ONE
drawer.........I have so many cupboards in the new house I don't know
what to do with them. Robin

Robin wrote:

> .......I have so many cupboards in the new house I don't know
> what to do with them. Robin
>

Just chop off that part of the house and send it to me, I could use some
more space. I've got boxes of kitchen stuff I haven't been able to
unpack because there's no place for them.



Dawn

Dawn wrote:
> Robin wrote:
>
> > .......I have so many cupboards in the new house I don't know
> > what to do with them. Robin
> >
>
> Just chop off that part of the house and send it to me, I could use some
> more space. I've got boxes of kitchen stuff I haven't been able to
> unpack because there's no place for them.
>
>
>
> Dawn

Dawn, I have gifts in the basement of my apartment building that still
have the paper on them because I just didn't have the room. One drawer
and three cupboards. Ugh. It was like Christmas when I started
cleaning out the storage....

On 29 Nov 2006 16:25:48 -0800, in rec.food.cooking, kuvasz guy wrote:

>
>cybercat wrote:
>>
>> Ideas for how to put this together, temps, etc? I tried this once and the
>> chicken was just kind of dried up on top of the stuffing. I used boneless
>> breasts that time.
>
>Interesting question -- I think I'd make the dressing the usual way,
>cube up the chicken and stir everything together and place in a
>buttered dish. 350 for 45 to 60 minutes... check chicken for
>doneness...
>
I do this in a covered pyrex casserole.
Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

cybercat wrote:
>
> I bought too many Pepperidge Farms cornbread "stuffing" cubes--so I have a
> whole extra bag. A large bag.
>
> Chicken thighs and boneless breasts were on sale this week. (I will bone the
> thighs.)
>
> I have the fixings for homemade gravy (frozen drippings, frozen stock).
>
> I like the idea of putting the chicken and the stuffing in my large corning
> casserole dish because I would like the juices of the chicken to go through
> the stuffing.
>
> I will saute onions and celery to add to the cubes, along with the requisite
> butter and broth.
>
> Ideas for how to put this together, temps, etc? I tried this once and the
> chicken was just kind of dried up on top of the stuffing. I used boneless
> breasts that time.

How about "buttering" up the skin like you would if you were roasting
a whole chicken?....Sharon

"Leonard Blaisdell" > wrote in message
...
> In article >, "cybercat" >
> wrote:
>
>> I like the idea of putting the chicken and the stuffing in my large
>> corning
>> casserole dish because I would like the juices of the chicken to go
>> through
>> the stuffing.
>>
>> I will saute onions and celery to add to the cubes, along with the
>> requisite
>> butter and broth.
>>
>> Ideas for how to put this together, temps, etc?

Hazel Smith's Chicken Dressing Casserole (FoodNetwork)

1 (3 1/2) pound chicken (fryer is OK)
Salt
1 recipe Cornbread, recipe follows
1/2 loaf white bread (7 slices) toasted, cooled, and crumbled or 5 or 6
leftover biscuits
3 hard boiled eggs, peeled and chopped
2 large onions, chopped
2 ribs celery, chopped
1/4 pound butter
2 eggs, beaten
3 tablespoons dried sage or poultry seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon vinegar


Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce
heat to a simmer and cook until 'fork tender', about 2 1/2 hours.
Hold chicken in broth until completely cooled. Remove chicken from broth,
reserving broth. Remove meat from bones and chop, discarding skin. Set
aside.

Preheat oven to 350 degrees F.

In a large bowl, crumble cornbread and toast (or biscuits). Add chopped
hard-boiled eggs to mixture.

In a large skillet, saute onions and celery in butter until translucent. Add
to bread mixture.

In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and
vinegar. Stir into bread mixture.

Add enough chicken broth to create a moist consistency.

Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread
1 cup dressing mixture in the bottom of the dish. Add a layer of chicken.
Top with remainder of dressing. Bake until browned and bubbly, about 40
minutes. Remove from oven and let cool for 10 minutes.

Ken Kozak

"kenkozak" > wrote
>
> Hazel Smith's Chicken Dressing Casserole (FoodNetwork)
>
[snips]

I can see all of this but the hard boiled egg.

<Alan > wrote
> How about mixing the chicken pieced into the stuffing so all the
> flavors meld, and the chicken stays moist?
>
> 325 degrees f for, perhaps, an hour?

Great minds! I roasted the pieces separately then chopped the
meat in fairly large chunks and mixed that into the stuffing, baked
covered for about 30 minutes. It was GREAT! I used home made
stock from my last Fat Sunday Hen, and made gravy from the
drippings from the roasted pieces! Not a low fat meal, but very
good!