Tara > wrote in
:

> On Tue, 21 May 2013 17:47:29 +0000, KenK wrote:
>
>
>> 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.
>
> I'd be glad to hear how you prepared the chicken and dressing. We
> never stuff our chickens or turkeys. I have never had a stuffed bird.
>
> Tara
>

I like the stuffing better than the bird!

I put the dressing (use your favorite recipe - see later) in a greased
casserole dish. Bread the chicken parts - I used four thighs. Put on top
of dressing. Cover. Bake at 375 for 20 min. Uncover. Bake another 20
min. Turn over chicken. Bake a third 20 minutes (total 1 hour).

This is a work in progress. It is not that bad but has two problems. The
dressing is too browned where it lies against the casserole dish. The
chicken is not browned enough. I fear doing this uncovered for 30
minutes a side will dry out the dressing more than it already is. Any
suggestions from better cooks?

Tara, since you likely don't have a dressing recipe you could try mine:

About 6 oz water
Bullion cude disolved in the water
1 egg
3 - 4 oz margarine or butter

Mix thoroughly

8 slices dry bread

Mix in a bit at a time.

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