I love chicken dressing/stuffing - even more than I like chicken. Living
alone, I rarely roast a whole chicken so rarely get to eat dressing.

I've tried making my dressing recipe in a casserole and it's just doesn't
taste the same. What's the secret to making dressing alone that tastes like
stuffing made in a bird? Or isn't it possible? What should I add? I already
use bullion cubes.

Thanks for any suggestions.


--
"Where there's smoke there's toast!" Anon

On 2/9/2013 12:23 PM, KenK wrote:
> I love chicken dressing/stuffing - even more than I like chicken. Living
> alone, I rarely roast a whole chicken so rarely get to eat dressing.
>
> I've tried making my dressing recipe in a casserole and it's just doesn't
> taste the same. What's the secret to making dressing alone that tastes like
> stuffing made in a bird? Or isn't it possible? What should I add? I already
> use bullion cubes.
>
> Thanks for any suggestions.

How about the America's Test Kitchen method for turkey dressing, where
you buy wings and cook them on top of the casserole? That adds the
flavor you're missing. Someone posted the method here around Thanksgiving.

Chicken wings should be cheaper now, or thighs are often quite cheap.

nancy

I use chicken broth to moisten the stuffing, and add a little poultry seasoning, onion powder, cracked black pepper, dried cranberries, onions, and celery. The poultry seasoning really adds a nice touch. I also add a little poultry seasoning to home made chicken or turkey soup.

Nancy Young <replyto@inemail> wrote in
:

> On 2/9/2013 12:23 PM, KenK wrote:
>> I love chicken dressing/stuffing - even more than I like chicken.
>> Living alone, I rarely roast a whole chicken so rarely get to eat
>> dressing.
>>
>> I've tried making my dressing recipe in a casserole and it's just
>> doesn't taste the same. What's the secret to making dressing alone
>> that tastes like stuffing made in a bird? Or isn't it possible? What
>> should I add? I already use bullion cubes.
>>
>> Thanks for any suggestions.
>
> How about the America's Test Kitchen method for turkey dressing, where
> you buy wings and cook them on top of the casserole? That adds the
> flavor you're missing. Someone posted the method here around
> Thanksgiving.
>
> Chicken wings should be cheaper now, or thighs are often quite cheap.
>
> nancy
>

Hmmm. Hadn't thought of that! Excellent idea! Thanks much!



--
"Where there's smoke there's toast!" Anon

On Feb 9, 9:45*am, KenK > wrote:
> Nancy Young <replyto@inemail> wrote :
>
>
>
>
>
>
>
>
>
> > On 2/9/2013 12:23 PM, KenK wrote:
> >> I love chicken dressing/stuffing - even more than I like chicken.
> >> Living alone, I rarely roast a whole chicken so rarely get to eat
> >> dressing.
>
> >> I've tried making my dressing recipe in a casserole and it's just
> >> doesn't taste the same. What's the secret to making dressing alone
> >> that tastes like stuffing made in a bird? Or isn't it possible? What
> >> should I add? I already use bullion cubes.
>
> >> Thanks for any suggestions.
>
> > How about the America's Test Kitchen method for turkey dressing, where
> > you buy wings and cook them on top of the casserole? *That adds the
> > flavor you're missing. *Someone posted the method here around
> > Thanksgiving.
>
> > Chicken wings should be cheaper now, or thighs are often quite cheap.
>
> > nancy
>
> Hmmm. Hadn't thought of that! Excellent idea! Thanks much!
>
> --
> "Where there's smoke there's toast!" Anon

I saw the episode that Nancy is referring to also- I thought it was a
brilliant idea! If you do it, please let us know how it worked out for
you.

On 2/9/2013 12:45 PM, KenK wrote:
> Nancy Young <replyto@inemail> wrote

>> How about the America's Test Kitchen method for turkey dressing, where
>> you buy wings and cook them on top of the casserole? That adds the
>> flavor you're missing. Someone posted the method here around
>> Thanksgiving.
>>
>> Chicken wings should be cheaper now, or thighs are often quite cheap.

> Hmmm. Hadn't thought of that! Excellent idea! Thanks much!

You're very welcome. Don't know if you care to sit through this
video for tips:

http://www.americastestkitchen.com/r...hp?docid=26255

nancy

On 9 Feb 2013 17:23:28 GMT, KenK > wrote:

> I love chicken dressing/stuffing - even more than I like chicken. Living
> alone, I rarely roast a whole chicken so rarely get to eat dressing.
>
> I've tried making my dressing recipe in a casserole and it's just doesn't
> taste the same. What's the secret to making dressing alone that tastes like
> stuffing made in a bird? Or isn't it possible? What should I add? I already
> use bullion cubes.
>
> Thanks for any suggestions.

I just cut up some rosemary cornbread that I thought would make good
"stuffing". What I plan to do is buy some skin on chicken thighs, lay
them on top of the prepared cornbread and bake it all together hoping
the drippings will flavor the cornbread as well as I imagine it will.

--
Food is an important part of a balanced diet.

KenK wrote:

>I love chicken dressing/stuffing - even more than I like chicken. Living
>alone, I rarely roast a whole chicken so rarely get to eat dressing.
>
>I've tried making my dressing recipe in a casserole and it's just doesn't
>taste the same. What's the secret to making dressing alone that tastes like
>stuffing made in a bird? Or isn't it possible? What should I add? I already
>use bullion cubes.
>
>Thanks for any suggestions.

http://www.kensfoods.com/chefs.php

In article >,
sf > wrote:

> I just cut up some rosemary cornbread that I thought would make good
> "stuffing". What I plan to do is buy some skin on chicken thighs, lay
> them on top of the prepared cornbread and bake it all together hoping
> the drippings will flavor the cornbread as well as I imagine it will.

I think it will. I used the "America's Test Kitchen" method for
Thanksgiving. At least the program was my main inspiration. I cut off
the turkey wings after they had roasted for about an hour and a half and
laid them on top of the excess turkey dressing from the bird in a 8"X 8"
and fairly deep Corningware casserole. That's how much extra stuffing I
had.
I lidded it and put it in the oven until done. The dressing tasted just
like from the bird for the first time ever. If what you try doesn't do
exactly what you want it to do, I'd suggest roasting the thighs for
twenty minutes or more before topping the stuffing with them.
I haven't made chicken dressing yet this way, so what I just suggested
about roasting the thighs could easily be wrong.

leo

On Sat, 09 Feb 2013 22:17:24 -0800, Leonard Blaisdell
> wrote:

> In article >,
> sf > wrote:
>
> > I just cut up some rosemary cornbread that I thought would make good
> > "stuffing". What I plan to do is buy some skin on chicken thighs, lay
> > them on top of the prepared cornbread and bake it all together hoping
> > the drippings will flavor the cornbread as well as I imagine it will.
>
> I think it will. I used the "America's Test Kitchen" method for
> Thanksgiving. At least the program was my main inspiration. I cut off
> the turkey wings after they had roasted for about an hour and a half and
> laid them on top of the excess turkey dressing from the bird in a 8"X 8"
> and fairly deep Corningware casserole. That's how much extra stuffing I
> had.
> I lidded it and put it in the oven until done. The dressing tasted just
> like from the bird for the first time ever. If what you try doesn't do
> exactly what you want it to do, I'd suggest roasting the thighs for
> twenty minutes or more before topping the stuffing with them.
> I haven't made chicken dressing yet this way, so what I just suggested
> about roasting the thighs could easily be wrong.
>
Thanks for giving me your thoughts on the subject! Not questioning,
just wondering what your reasoning is behind pre-roasting the thighs a
bit? I think I'll moisten the stuffing with a little stock first, so
I'm not concerned with it burning before the thighs cook.


--
Food is an important part of a balanced diet.

In article >,
sf > wrote:

> Thanks for giving me your thoughts on the subject! Not questioning,
> just wondering what your reasoning is behind pre-roasting the thighs a
> bit? I think I'll moisten the stuffing with a little stock first, so
> I'm not concerned with it burning before the thighs cook.

I really don't know, other than roasting works for me with turkey. It
gave me that "inside the turkey" taste that I'd never experienced before
with supplementary dressing. I might have done better with raw wings and
a longer cooking time. I don't know, because I've only done it once.
If what you do without roasting needs a little something, try roasting
another time. At any rate, I'll be interested in your results.

leo

On Saturday, February 9, 2013 11:33:54 AM UTC-6, Nancy Young wrote:
> On 2/9/2013 12:23 PM, KenK wrote:
>
> > I love chicken dressing/stuffing - even more than I like chicken. Living
>
> > alone, I rarely roast a whole chicken so rarely get to eat dressing.
>
> >
>
> > I've tried making my dressing recipe in a casserole and it's just doesn't
>
> > taste the same. What's the secret to making dressing alone that tastes like
>
> > stuffing made in a bird? Or isn't it possible? What should I add? I already
>
> > use bullion cubes.
>
> >
>
> > Thanks for any suggestions.
>
>
>
> How about the America's Test Kitchen method for turkey dressing, where
>
> you buy wings and cook them on top of the casserole? That adds the
>
> flavor you're missing. Someone posted the method here around Thanksgiving.
>
>
>
> Chicken wings should be cheaper now, or thighs are often quite cheap.
>
Chicken wings are *never* cheap.
>
> nancy

--Bryan

On 2/10/2013 6:19 AM, Bryan wrote:
> On Saturday, February 9, 2013 11:33:54 AM UTC-6, Nancy Young wrote:

>> Chicken wings should be cheaper now, or thighs are often quite cheap.
>>
> Chicken wings are *never* cheap.


They're much cheaper here after the Superbowl, but still not
99 cents a pound or anything, you're right. I don't know how
much the guy was willing to spend to get his stuffing the way
he liked it.

I think you can get them in big bags, frozen. Maybe they are
cheaper that way.

nancy

On 2/10/2013 9:54 AM, Nancy Young wrote:
> On 2/10/2013 6:19 AM, Bryan wrote:
>> On Saturday, February 9, 2013 11:33:54 AM UTC-6, Nancy Young wrote:
>
>>> Chicken wings should be cheaper now, or thighs are often quite cheap.
>>>
>> Chicken wings are *never* cheap.
>
>
> They're much cheaper here after the Superbowl, but still not
> 99 cents a pound or anything, you're right. I don't know how
> much the guy was willing to spend to get his stuffing the way
> he liked it.
>
> I think you can get them in big bags, frozen. Maybe they are
> cheaper that way.
>
> nancy
>
I think turkey wings would be less expensive than chicken wings. Of
course I haven't looked at turkey wings. I do know people seem to buy
chicken wings (not me!) year round so the demand is higher.

Jill

On Saturday, February 9, 2013 11:23:28 AM UTC-6, KenK wrote:
>
> I've tried making my dressing recipe in a casserole and it's just doesn't
>
> taste the same. What's the secret to making dressing alone that tastes like
>
> stuffing made in a bird? Or isn't it possible? What should I add? I already
>
> use bullion cubes.
>
Sounds expensive. Gold? Platinum?

--Bryan

jmcquown wrote:

> Or just look for a jar or bottle of it in the spice aisle (if you're in
> the US). It's mostly ground sage.

Here's a simple recipe:

2 teaspoons ground sage
1 1/2 teaspoons ground thyme
1 teaspoon ground marjoram
3/4 teaspoon ground rosemary
1/2 teaspoon nutmeg
1/2 teaspoon finely ground black pepper


I don't see pickle juice or turpentine, so Shelley would never make this.

On 2/10/2013 10:03 AM, jmcquown wrote:
> On 2/10/2013 9:54 AM, Nancy Young wrote:

>> They're much cheaper here after the Superbowl, but still not
>> 99 cents a pound or anything, you're right. I don't know how
>> much the guy was willing to spend to get his stuffing the way
>> he liked it.
>>
>> I think you can get them in big bags, frozen. Maybe they are
>> cheaper that way.

> I think turkey wings would be less expensive than chicken wings. Of
> course I haven't looked at turkey wings. I do know people seem to buy
> chicken wings (not me!) year round so the demand is higher.

The OP was looking for chicken stuffing, or I would say look for
turkey wings, too. Are they readily available outside the holiday
season, I wonder? I never looked for turkey parts, myself.

nancy

On Sun, 10 Feb 2013 00:11:37 -0800, Leonard Blaisdell
> wrote:

> In article >,
> sf > wrote:
>
> > Thanks for giving me your thoughts on the subject! Not questioning,
> > just wondering what your reasoning is behind pre-roasting the thighs a
> > bit? I think I'll moisten the stuffing with a little stock first, so
> > I'm not concerned with it burning before the thighs cook.
>
> I really don't know, other than roasting works for me with turkey. It
> gave me that "inside the turkey" taste that I'd never experienced before
> with supplementary dressing. I might have done better with raw wings and
> a longer cooking time. I don't know, because I've only done it once.
> If what you do without roasting needs a little something, try roasting
> another time. At any rate, I'll be interested in your results.
>
Thanks. I plan to use chicken thighs, so I won't be cooking it quite
as long as you will with the turkey thighs. I'm thinking 30 minutes
will do it, maybe it will take longer... I usually do whole chickens
which take an hour or so.


--
Food is an important part of a balanced diet.

On Sun, 10 Feb 2013 10:52:26 -0500, Nancy Young
> wrote:

> On 2/10/2013 10:03 AM, jmcquown wrote:
>
> > I think turkey wings would be less expensive than chicken wings. Of
> > course I haven't looked at turkey wings. I do know people seem to buy
> > chicken wings (not me!) year round so the demand is higher.
>
> The OP was looking for chicken stuffing, or I would say look for
> turkey wings, too. Are they readily available outside the holiday
> season, I wonder? I never looked for turkey parts, myself.
>
I would love to find turkey parts period. I just saw them last week
(for maybe the first time ever), but didn't have a use for them at
that point and no room in the freezer. If I see turkey thighs this
week, I think I'll get a package and try making some turkey mole.


--
Food is an important part of a balanced diet.

Trying to cook the dressing inside the bird has been passe for quite a while. Remember folks doing it when I was a kid but believe its been decided by the foodie gurus its a good strategy for food poisoning.

I would take the bullion cubes and shovel and bury them in the back yard. Those things are highly nasty. Snag yourself some good Chicken flavored soup base. Minor's Brand is generally regarded as best but can be somewhat hard to find as it is normally peddled to restaurants through wholesale food distributors. Second best or maybe even in first place is called "Better than Bullion." Commonly found right next to the bullion cubes at the store. Do not buy any of the junk Sams peddles..unless that are now selling Minor's or Better than Bullion.

Browning up most any kind of meat prior to planned immersion in liquid increases the good taste factor in the finished product.

Got a hot tip from the best dressing maker in Young County..use stale cornbread. He cooks it up a week in advance. Also dont copy the yankees and put light bread in there. Thats sick. All cornbread is what is needed on this deal. Best of fortunes.

merryb > wrote in
:

> On Feb 9, 9:45*am, KenK > wrote:
>> Nancy Young <replyto@inemail> wrote
>> innews:51168887$0$4113$862e30e2@ngrou
> ps.net:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > On 2/9/2013 12:23 PM, KenK wrote:
>> >> I love chicken dressing/stuffing - even more than I like chicken.
>> >> Living alone, I rarely roast a whole chicken so rarely get to eat
>> >> dressing.
>>
>> >> I've tried making my dressing recipe in a casserole and it's just
>> >> doesn't taste the same. What's the secret to making dressing alone
>> >> that tastes like stuffing made in a bird? Or isn't it possible?
>> >> What should I add? I already use bullion cubes.
>>
>> >> Thanks for any suggestions.
>>
>> > How about the America's Test Kitchen method for turkey dressing,
>> > where you buy wings and cook them on top of the casserole? *That
>> > adds the flavor you're missing. *Someone posted the method here
>> > around Thanksgiving.
>>
>> > Chicken wings should be cheaper now, or thighs are often quite
>> > cheap.
>>
>> > nancy
>>
>> Hmmm. Hadn't thought of that! Excellent idea! Thanks much!
>>
>> --
>> "Where there's smoke there's toast!" Anon
>
> I saw the episode that Nancy is referring to also- I thought it was a
> brilliant idea! If you do it, please let us know how it worked out for
> you.
>
Thinking about it, do you recall if is cooked covered or not? If no one
knows, I'm going to bake it uncovered for half an hour or so, turn over
the by-now browned thighs, then another half hour or so covered.

TIA





--
"Where there's smoke there's toast!" Anon

jmcquown > wrote in news:anpr5uF58fcU2
@mid.individual.net:

> On 2/10/2013 9:54 AM, Nancy Young wrote:
>> On 2/10/2013 6:19 AM, Bryan wrote:
>>> On Saturday, February 9, 2013 11:33:54 AM UTC-6, Nancy Young wrote:
>>
>>>> Chicken wings should be cheaper now, or thighs are often quite
cheap.
>>>>
>>> Chicken wings are *never* cheap.
>>
>>
>> They're much cheaper here after the Superbowl, but still not
>> 99 cents a pound or anything, you're right. I don't know how
>> much the guy was willing to spend to get his stuffing the way
>> he liked it.
>>
>> I think you can get them in big bags, frozen. Maybe they are
>> cheaper that way.
>>
>> nancy
>>
> I think turkey wings would be less expensive than chicken wings. Of
> course I haven't looked at turkey wings. I do know people seem to buy
> chicken wings (not me!) year round so the demand is higher.
>
> Jill

I buy chicken wings by the bag. That lasts me a year or so. I usually
only make then with dumplings in stew. I'll use thighs, which I also keep
in the freezer for breading and baking, with the dressing.


--
"Where there's smoke there's toast!" Anon

On Feb 11, 8:57*am, KenK > wrote:
> merryb > wrote :
>
>
>
>
>
>
>
>
>
> > On Feb 9, 9:45*am, KenK > wrote:
> >> Nancy Young <replyto@inemail> wrote
> >> innews:51168887$0$4113$862e30e2@ngrou
> > ps.net:
>
> >> > On 2/9/2013 12:23 PM, KenK wrote:
> >> >> I love chicken dressing/stuffing - even more than I like chicken.
> >> >> Living alone, I rarely roast a whole chicken so rarely get to eat
> >> >> dressing.
>
> >> >> I've tried making my dressing recipe in a casserole and it's just
> >> >> doesn't taste the same. What's the secret to making dressing alone
> >> >> that tastes like stuffing made in a bird? Or isn't it possible?
> >> >> What should I add? I already use bullion cubes.
>
> >> >> Thanks for any suggestions.
>
> >> > How about the America's Test Kitchen method for turkey dressing,
> >> > where you buy wings and cook them on top of the casserole? *That
> >> > adds the flavor you're missing. *Someone posted the method here
> >> > around Thanksgiving.
>
> >> > Chicken wings should be cheaper now, or thighs are often quite
> >> > cheap.
>
> >> > nancy
>
> >> Hmmm. Hadn't thought of that! Excellent idea! Thanks much!
>
> >> --
> >> "Where there's smoke there's toast!" Anon
>
> > I saw the episode that Nancy is referring to also- I thought it was a
> > brilliant idea! If you do it, please let us know how it worked out for
> > you.
>
> Thinking about it, do you recall if is cooked covered or not? If no one
> knows, I'm going to bake it uncovered for half an hour or so, turn over
> the by-now browned thighs, then another half hour or so covered.
>
> TIA
>
> --
> "Where there's smoke there's toast!" Anon

Sorry, I don't recall! I think your method would work fine...