Many moons ago we discussed making poultry dressing without stuffing a
bird. Most agreed it was not as good that way. Someone suggested making it
with chicken parts.

Yesterday I tried it baked with chicken thighs. Ate it fresh-baked
yesterday and will try it reheated this evening. I'll pass along the
preparation info here if anyone is interested in trying it. Let me know.
--
"Where there's smoke there's toast!" Anon